Free Ebook Cocolat: Extraordinary Chocolate Desserts
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Cocolat: Extraordinary Chocolate Desserts
Free Ebook Cocolat: Extraordinary Chocolate Desserts
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From the Back Cover
One of America's leading chocolatiers and the founder of the famous Cocolat shops shares the secrets behind her decadent, European-style desserts in this beautifully illustrated, easy-to-follow guide. Alice Medrich founded the first in a chain of chocolate shops in 1976, introducing legions of Americans to the joys of chocolate truffles. "Cocolat is to chocolate what Tiffany is to diamonds," declared Gourmet magazine. With the guidance of this lavish book, home cooks and budding pastry chefs can make their own renditions of the shop's sophisticated confections. Each fabulous recipe features detailed instructions that even first-time bakers can follow to create treats that are—almost—too beautiful to eat. Alice Medrich shares her exclusive techniques for making visually stunning, professional-quality desserts, from a Christmas mousse and a child's birthday cake of miniature cupcakes to dainty macaroons and soft-centered chocolate truffles. Easy-to-follow directions, illustrated in full color, explain how to sculpt chocolate roses, ruffles, fans, shavings, and other finishing touches. This newly revised edition features a new Introduction by the author, a new Chocolate Chart with advice on ingredients, and updated Resources and Equipment sections. The ultimate chocolate dessert book, Cocolat promises to be the crowning jewel of any cookbook collection. "Her enthusiasm and extraordinary dedication to chocolate desserts as well as her personal approach to recipes and techniques make this book a must for chocolate lovers."—Jacques Pepin"Inspiration, effort, and creativity have made Cocolat uniquely wonderful. The recipes are written by a true professional with the clear, concise mind of a teacher. This is a gift to all of us home cooks."—Marion Cunningham, editor of The Fanny Farmer Cookbook1991 Cookbook of the Year, James Beard Foundation1991 Perrier Best Food Photography, James Beard Foundation1991 Julia Child Award: Best First Cookbook, IACP1991 Best Book: Bread, Other Baking and Sweets, IACP2010 Named one of the best thirteen baking books, James Beard Foundationwww.doverpublications.com
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About the Author
Alice Medrich has won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. Mostly self taught, she received selective formal training at the prestigious École Lenôtre in France, and is credited with popularizing chocolate truffles in the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat, in the 1970s. She has since left the retail world, devoting much of her career to teaching and sharing her expansive knowledge about baking and chocolate. Check out her online baking course on craftsy.com and her column at Food52.com. Find her at AliceMedrich.com and follow her on Twitter @alicemedrich.
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Product details
Hardcover: 224 pages
Publisher: Dover Publications; Reissue edition (August 15, 2017)
Language: English
ISBN-10: 0486813290
ISBN-13: 978-0486813295
Product Dimensions:
8.8 x 1 x 11.2 inches
Shipping Weight: 2.9 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
1 customer review
Amazon Best Sellers Rank:
#489,574 in Books (See Top 100 in Books)
One of the best instructional dessert cookbooks out there. I am a self-taught pastry chef and this book is one of my bibles. It gives you excellent instructions on many of the building blocks of pastry, such as genoise, sponge cake, pate a choux, REAL buttercream, pastry creams and garnishes. Also gives resources, so important in doing things right. Great pictures too.
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