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Cocolat: Extraordinary Chocolate Desserts Hardcover – 15 Aug 2017

5.0 out of 5 stars 1 customer review

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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 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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1 customer review

13 February 2018
Format: HardcoverVerified Purchase

Most helpful customer reviews on Amazon.com

Amazon.com: 4.9 out of 5 stars 45 reviews
R.E. Lewis
5.0 out of 5 starsExcellent instructional cookbook
11 April 2017 - Published on Amazon.com
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8 people found this helpful
5.0 out of 5 starsCocolat should be on every baker's bookshelf.
21 October 2001 - Published on Amazon.com
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92 people found this helpful
5.0 out of 5 starsCocolat and Alice Medrich reign supreme
6 September 2019 - Published on Amazon.com
Format: HardcoverVerified Purchase
H. Carrasco
5.0 out of 5 starsTerrific! Terrific! Terrific!
25 January 2001 - Published on Amazon.com
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12 people found this helpful
5.0 out of 5 starsthey are very happy with the book
17 May 2015 - Published on Amazon.com
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One person found this helpful