Cocolat - by Alice Medrich (Hardcover)
Similar Products
Products of same category from the store
All
Product info
<p/><br></br><p><b> About the Book </b></p></br></br>A prominent chocolatier shares the secrets behind her decadent, European-style desserts in this elegant hardcover volume. With this beautifully illustrated, easy-to-follow guide, even first-time bakers can create treats -- almost -- too beautiful to eat.<p/><br></br><p><b> Book Synopsis </b></p></br></br>James Beard Foundation 1991 Cookbook of the Year!<br>Cocolat is to chocolate what Tiffany is to diamonds. -- <i>Gourmet</i> magazine. <br>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. 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. <br>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, <i>Cocolat</i> promises to be the crowning jewel of any cookbook collection. <br>Alice Medrich's groundbreaking chocolate techniques and recipes, first at her much-missed Cocolat shops and then in her books, have certainly survived the test of time. Their flavor, appearance, and elegance are every bit as fresh and delightful today as they were when they first appeared. <i>Cocolat</i> is a true classic. -- Nick Malgieri, author of <i>PASTRY </i>and<i> BAKE!<br></i>My seduction by chocolate happened the moment I bit into my first dark chocolate truffle at Cocolat, Alice Medrich's groundbreaking shop. I've been a dedicated fan ever since and was thrilled when she shared her coveted recipes in this book. Alice has always stood on the forefront of the world of chocolate, and <i>Cocolat</i> is one of the most cherished books in my cookbook collection! -- David Lebovitz, author of <i>My Paris Kitchen</i> and <i>The Sweet Life in Paris<br></i>At this very moment, I have a Mocha Pecan Torte in the oven because to read <i>Cocolat</i> is to bake from it, and that's as true now as it was when I was nine years old, awestruck by the sea of chocolate ruffles on the cover. Like many pastry chefs, I cut my teeth on this book, and it's hard to overstate Alice's influence on dessert menus and bakery cases across the country. -- Stella Parks, Senior Editor at <i>Serious Eats</i> and author of <i>BraveTart: Iconic American Desserts<br></i>The kinds and variations of chocolate available in the United States have exploded since the original <i>Cocolat</i> was published in 1999. But what has remained constant is Alice's expertise in sifting through all the information so home cooks can successfully create desserts with one of the best ingredients on earth. Alice's original <i>Cocolat</i> is a classic in many bakers' kitchens, including my own. The pages of mine are chocolate-stained and dog-eared. I know I will soon get this new, revised version as messy as I absorb and learn all Alice has to share with us on her new chocolate discoveries. -- Emily Luchetti, San Francisco-based pastry chef and author of several dessert books including <i>Stars Desserts</i> and <i>The Fearless Baker<br></i>Alice Medrich is the Grande Dame Extraordinaire of everything chocolate. Her patisserie, Cocolat was revolutionary and one of the very few in the banal landscape of American bakeries at the time. I have a copy of this original book and it inspired me early on in my career to master many of the techniques in here available to anyone who submits to their love for chocolate. -- Elizabeth Falkner, Chef/Author/Artist<p/><br></br><p><b> From the Back Cover </b></p></br></br><p>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 <i>Gourmet</i> 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. <br>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, <i>Cocolat</i> promises to be the crowning jewel of any cookbook collection. <br>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<br>Inspiration, effort, and creativity have made <i>Cocolat</i> 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 <i>The Fanny Farmer Cookbook<br></i>1991 Cookbook of the Year, James Beard Foundation<br>1991 Perrier Best Food Photography, James Beard Foundation<br>1991 Julia Child Award: Best First Cookbook, IACP<br>1991 Best Book: Bread, Other Baking and Sweets, IACP<br>2010 Named one of the best thirteen baking books, James Beard Foundation<br><b>www.doverpublications.com</b></p><p/><br></br><p><b> About the Author </b></p></br></br><p>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.</p><p></p>
Price History
Cheapest price in the interval: 21.99 on March 10, 2021
Most expensive price in the interval: 21.99 on November 8, 2021
Price Archive shows prices from various stores, lets you see history and find the cheapest. There is no actual sale on the website. For all support, inquiry and suggestion messagescommunication@pricearchive.us