Alice Medrich,
Workman Artisan: When Bittersweet was published in 2003, home bakers were left to rely on baking chocolate that was labelled simply...
These days, people are accustomed to seeing chocolate labeled 54%, 61%, or 72% on grocery store shelves, but some bakers are still confused by what the labeling means and how to use it. In Seriously Bitter Sweet, ... Zobraziť viac