A Year in Chocolate: Four Seasons of Unforgettable Desserts

Overview

Over the past 20 years, Alice Medrich's name has become synonymous with dessert. In A YEAR IN CHOCOLATE, Medrich shares her baking secrets for creating delectable chocolate desserts with all the best each season has to offer. Readers will learn how to prepare scrumptious holiday desserts from the easiest Christmas yule log to the most festive Fourth of July ice cream sundaes. Medrich also includes such seasonal treats as Hot Chocolate Souffles, Boardwalk Bananas, and chocolate latkes, as well as little hints and ...
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Overview

Over the past 20 years, Alice Medrich's name has become synonymous with dessert. In A YEAR IN CHOCOLATE, Medrich shares her baking secrets for creating delectable chocolate desserts with all the best each season has to offer. Readers will learn how to prepare scrumptious holiday desserts from the easiest Christmas yule log to the most festive Fourth of July ice cream sundaes. Medrich also includes such seasonal treats as Hot Chocolate Souffles, Boardwalk Bananas, and chocolate latkes, as well as little hints and tips that turn ordinary chocolate into an extraordinary culinary experience.

Author Biography: Alice Medrich lives in Berkeley, California.

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Editorial Reviews

From Barnes & Noble
If the road of excess does indeed lead to the palace of wisdom, we all stand in Alice Medrich's debt. For more than two decades, the author of Alice Medrich's Cookies & Brownies and Cocolat has been conducting all-too-willing eaters down listening highways of self-indulgence. (Not entirely self-indulgent: She also wrote Chocolate & the Art of Low-Fat Desserts.) In A Year in Chocolate, this Berkeley-based baker presents four seasons of her most enticing chocolate treats. Another helping, please.
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.
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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)

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