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BOLD MIDDLE EASTERN FLAVORS125 RECIPES FOR EVERY OCCASION,INCLUDING:• Dinner-party dishes• Fun, healthy kid food• (Mostly) 20-minute meals• Comfort foods• Romantic dishes for two• Backyard BBQ favorites• Low-calorie optionsAnd so much more!
NEW RELEASESSeriously Bitter SweetThe Ultimate Dessert Maker’sGuide to ChocolateALICE MEDRICHmarketing MARKETING & publicity &PUBLICITYCAMPAIGN• National and regional print campaign• Food radio interviews• Bullets go here• Author events in the San Francisco Bay Areaand by request• Features and giveaways on baking websitesand blogs• Social media campaign with baking buzz-creatorsOCTOBER 201340 color photographs336 pages9" x 9"Paperback with flaps$25.95ISBN 978-1-57965-511-2No. 85511COOKING12 ARTISANThe most comprehensive guide to baking—and cooking—with chocolate that you’ll ever needThese 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 labelingmeans and how to use it. In Seriously Bitter Sweet, Alice Medrich presents 150meticulously tested, seriously delicious recipes—both savory and sweet—for a widerange of percentage chocolates. “Chocolate notes” appear alongside, so readerscan further adapt any recipe using the percentage chocolate on hand. The book isa complete revision of Alice’s 2003 Bittersweet, which was named the 2004 IACPCookbook of the Year. Since 2003, the world of chocolate has grown exponentiallyand terms like “bittersweet” and “semisweet” no longer suffice as chocolatierseverywhere are making chocolates that are labeled with specific percentages of cocoa.Alice clearly outlines the qualities of different chocolates as she explains how tocook with them. With tricks, techniques, and answers to every chocolate question,Seriously Bitter Sweet will appeal to a whole new audience of chocolate lovers.ALICE MEDRICH is truly a star in the baking world, havingwon more cookbook-of-the-year awards and best in thedessert and baking category awards than any other author.She received her formal training at the prestigious ÉcoleLenôtre in France, and is widely credited with introducing thechocolate truffle to the United States when she beganmaking and selling them at her influential Berkeley dessertshop, Cocolat. She now devotes much of her career toteaching and sharing her expansive knowledge about baking.Author photo © Deborah Jones
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