Cocolat: Extraordinary Chocolate Desserts

Overview

In this lavish book, the maitresse of Cocolat shares her exclusive techniques with you, enabling you to make the kind of visually stunning, "designer desserts" you thought only a professional could master. Here are how-to recipes for such show-stopping confections as:
  • A Christmas mousse of white chocolate, surrounded by pinwheels of cranberry and raspberry-filled cake, scented with Kirsch.
  • An unforgettable ...
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Overview

In this lavish book, the maitresse of Cocolat shares her exclusive techniques with you, enabling you to make the kind of visually stunning, "designer desserts" you thought only a professional could master. Here are how-to recipes for such show-stopping confections as:
  • A Christmas mousse of white chocolate, surrounded by pinwheels of cranberry and raspberry-filled cake, scented with Kirsch.
  • An unforgettable cake for Father's Day, splashed with rum, shaped like a sleek box, and tied with a riboon of marbelized chocolate.
  • A child's birthday cake like no other: a whimsical tower of miniature help-yourself cupcakes, each capped with a milk or white chocolate glaze
  • A superlative petite pastry - an almost macaroon crowned with a gold-tipped, two inche cone of chocolate-coated cream
  • An incredible, soft-centered, chocolate dipped American chocolate truffle - the luscious delicacy that put Cocolat on the dessert map.

Alice Medrich makes these and other dream desserts feasible by taking complex techniques and breaking them down into accessible, easy-to-follow steps.

For the millions of chocolate lovers everywhere, here is a stunning dessert cookbook complete with lavish, mouth-watering, full-color photographs, from the respected gourmet known to her peers as "Madam Cocolat."

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Fourteen years ago, Medrich left business school to open a dessert shop in Berkeley, Calif., that specialized in European sweets. The shop was named Cocolat, ``a whimsical word . . . to suggest chocolate in all its simple and elegant splendor.'' Here Medrich shares her favorite and bestselling recipes. The desserts include bittersweet chocolate truffle tart and a Kahlua-and-chocolate-laced pate trompe; most are illustrated with a fetching full-page photo. As expected with such splendors, they are complex to make. Most are combinations of recipe components that Medrich calls ``building blocks,'' including chocolate genoise, chocolate souffle pastry and ladyfingers. Although it is difficult to consider a chapter consisting of these as ``handy,'' her chapter is, consolidating a bookful of basics into one dense section. Other useful elements are troubleshooting guides and shortcut and production tips. No preparation times are included. Any recipe, like that for cranberry Christmas cake, that requires the beforehand preparation of candied cranberries, creme fraiche and chocolate genoise will not be attempted by clock-watchers. Like the Ecole Lenotre, which Medrich attended, Cocolat is challenging and potentially rewarding--but not for the faint-of-kitchen. (Oct.)
Library Journal
Beautiful desserts from Medrich's California pastry shops, which have gained a national reputation for their chocolate creations. Her famous truffles are here, along with elaborate cakes, tortes, and even a few nonchocolate desserts. Many of them are based on classic French pastries, but novice bakers will find the author's production tips and clear instructions valuable, and professionals may pick up a few useful shortcuts along with ideas for eye-catching presentations. Expensive, but recommended for most pastry collections.
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Product Details

  • ISBN-13: 9780446514194
  • Publisher: Grand Central Publishing
  • Publication date: 10/1/1990
  • Edition number: 1
  • Pages: 204
  • Product dimensions: 8.78 (w) x 11.24 (h) x 0.74 (d)

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