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Cooking Books -> Chocolate
A Year in Chocolate: Four Seasons of Unforgettable Desserts
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by:
Medrich, Alice
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Publisher:
Warner Books
Published: October 24, 2001
ISBN: 0446526649
Format:Hardcover
Pages:176
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Book Description
From 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 Reed Business Information, Inc.
From Booklist
To its devotees, chocolate knows no season. Yet Alice Medrich takes just about everyone's favorite sweet and traces its uses through the changing seasons to create A Year in
Chocolate. The skilled promoter of all forms of the cacao bean shows how to harmonize chocolate best with each quarter's prime produce. Fall brings figs to be drizzled with chocolate ganache. Winter holds Christmas cookies. For Easter, chocolate combines
with rice cereal for an egg-shaped version of a popular candy bar. And... read more
Book Description
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.
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