Cocolat

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 www.doverpublications.com