- Hardcover: 208 pages
- Publisher: Dover Publications; Reissue edition (1 October 2017)
- Language: English
- ISBN-10: 0486813290
- ISBN-13: 978-0486813295
- Product Dimensions: 22.2 x 2.5 x 28.6 cm
- Boxed-product Weight: 1.3 Kg
- Average Customer Review: 1 customer review
- Amazon Bestsellers Rank: 16,617 in Books (See Top 100 in Books)
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Cocolat: Extraordinary Chocolate Desserts Hardcover – 15 Aug 2017
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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 arealmosttoo 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 Cookbook
1991 Cookbook of the Year, James Beard Foundation
1991 Perrier Best Food Photography, James Beard Foundation
1991 Julia Child Award: Best First Cookbook, IACP
1991 Best Book: Bread, Other Baking and Sweets, IACP
2010 Named one of the best thirteen baking books, James Beard Foundation
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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Most helpful customer reviews on Amazon.com
If you buy Cocolat for no other reason you should buy it for the "Building Blocks" in the back. If you have that section and follow her directions exactly, you will be able to create an endless number of incredible desserts. Chef Medrich's genoise formula, for example, is the most reliable formula for genoise I've ever used. That is a staple in my kitchen, along with her formula and method for french buttercream. And frankly, her formula for Chocolate Velvet Mousse is worth the price of the book all on its own. I use it for everything; filling for every type of cake, mixed with whipped cream for fillings for cream puffs, layered with sponge cake for chocolate trifle; I could go on and on. In my opinion, it's the finest chocolate mousse both in texture and flavor that I've ever eaten.
Marcel Desaulnier markets himself as the King of Chocolate, but he can't even begin to compare with Alice Medrich, who is in a class all by herself.
Chef Medrich, if you read this, thank you, thank you, thank you!!!! You and Emily Luchetti are my baking mentors; you are a great chef and teacher.
and the instructions seem easy enough to follow. Just glad that I made someone so happy. the book arrived in excellent condition on time and was packaged very well. will definitely order from again need be in the future.