A Year in Chocolate: Four Seasons of Unforgettable Desserts

A Year in Chocolate: Four Seasons of Unforgettable Desserts

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by Alice Medrich, Morla Design
     
 

She has been crowned the "First Lady of Chocolate" (Entrepreneur magazine) -- and the "Patron Saint of Chocoholics" (San Francisco Chronicle). Over the past twenty-five years, Alice Medrich has gained international acclaim for her elegant chocolate desserts. She is at once a legendary pastry chef, gifted teacher, and award-winning author.

Now Alice

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Overview

She has been crowned the "First Lady of Chocolate" (Entrepreneur magazine) -- and the "Patron Saint of Chocoholics" (San Francisco Chronicle). Over the past twenty-five years, Alice Medrich has gained international acclaim for her elegant chocolate desserts. She is at once a legendary pastry chef, gifted teacher, and award-winning author.

Now Alice presents her freshest work to date: a unique cook's tour of delectable desserts that will help you celebrate...

A YEAR IN CHOCOLATE

Let Alice show you how to enjoy her favorite flavor in every season of the year!

  • FALL calls for a harvest of nuts and fruits. Chocolate Pecan Pie bursts with dark chocolate and rum, Chocolate-Dipped Caramel Apples glorify Halloween, and Gingerbread with Milk Chocolate Chunks is an unexpected treat.
  • WINTER beckons purest, darkest chocolate: Serve Irish Coffee Chocolate Mousse on a frosty winter night and Very Rich Hot Chocolate as an apr�s ski reward. Nibble exquisite Bittersweet Chocolate Truffles after a festive dinner party.
  • SPRING is fanciful and celebratory: Don't miss Mocha Marble Cheesecake on a crunchy chocolate wafer crust or Chocolate Easter Baskets filled with Coffee Meringue Mushrooms. Gorgeous eat-them-before-they-melt Cream Easter Eggs top a holiday meal, as does a light yet rich Passover Gâteau au Chocolat.
  • SUMMER welcomes simplicity and surprise: Strawberry Mocha Meringue weds spectacular flavors with panache, and nothing makes a Fourth of July picnic or summer birthday easier than Fastest Fudge Cake.

Spend A YEAR IN CHOCOLATE with Alice and enjoy fifty detailed recipes with forty full-color illustrations. Giving you all the tips that make the difference-from the zen-like mise en place to the basics of measuring and mixing to the simple sophistication of gold leaf and stenciling-this essential guide is an invaluable source of exquisite but easy-to-make desserts all year long.

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Editorial Reviews

Library Journal
Medrich has written several other cookbooks, but chocolate is her real love, and she returns once again to it here. She had originally intended this to be a holiday cookbook but decided that that idea was too limiting, so she instead categorizes her recipes by season: "robust flavors" for fall (Chocolate Cranberry Bread Pudding), rich and indulgent treats for winter's chill (Very Rich Hot Chocolate), "celebratory" sweets for spring (Apricot Orange Wedding Cakes), and fruit and frozen desserts for summer (Independence Day Sundaes). There are full-page color photographs throughout and useful sections on "Dressing Up Desserts," as well as coverage of ingredients, equipment, and special techniques. For all baking collections. Copyright 2001 Cahners Business Information.

Product Details

ISBN-13:
9780446526647
Publisher:
Grand Central Publishing
Publication date:
10/24/2001
Pages:
152
Product dimensions:
8.34(w) x 9.26(h) x 0.72(d)
Age Range:
13 Years

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