Free PDF Cocolat: Extraordinary Chocolate Desserts, by Alice Medrich

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Cocolat: Extraordinary Chocolate Desserts, by Alice Medrich

Free PDF Cocolat: Extraordinary Chocolate Desserts, by Alice Medrich

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From Library Journal

Beautiful desserts from Medrich's California pastry shops, which have gained a national reputation for their chocolate creations. Her famous truffles are here, along with elaborate cakes, tortes, and even a few nonchocolate desserts. Many of them are based on classic French pastries, but novice bakers will find the author's production tips and clear instructions valuable, and professionals may pick up a few useful shortcuts along with ideas for eye-catching presentations. Expensive, but recommended for most pastry collections.Copyright 1991 Reed Business Information, Inc.

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Product details

Hardcover: 192 pages

Publisher: Grand Central Publishing; 1st edition (October 1, 1990)

Language: English

ISBN-10: 0446514195

ISBN-13: 978-0446514194

Product Dimensions:

8.8 x 0.8 x 11.2 inches

Shipping Weight: 2.5 pounds (View shipping rates and policies)

Average Customer Review:

4.9 out of 5 stars

41 customer reviews

Amazon Best Sellers Rank:

#817,060 in Books (See Top 100 in Books)

This book is an absolute MUST HAVE for anyone who loves desserts and loves to bake. As a former pastry chef myself, I have well over 200 cookbooks, and this is one of the most well-written, best-tested baking books I own. As a matter of fact, I can only say that about 2 other books I have. I have made about 90% of the desserts in this book, and they have all turned out exactly like Chef Medrich describes and look exactly like the photos. How many baking books can you say that about? I can't begin to count the number of people that I have recommended this book to.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.

this was a gift hard to find. so imagine the hugh surprise for the receiver. they are very happy with the book. pictures are big and beautiful.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.

I not only have this book but also have Alices book, Cookies and Brownies. Her recipes are wonderful, from there taste to there beauty! The instruction in the book is easy to follow. I would recommend this to anyone that loves chocolate (Who Doesn't) One of the other reviews on this book stated that she must have used a machine to make the chocolate ruffles. I was lucky enough to attend a class at Sur La Table (an excellent cookware store) the instructor was Alice herself! We learned exactly how to make the beautiful ruffles by hand. It was not hard and they turned out beautiful. Like with any good cookbook you have to read the instruction carefully. With a little bit of practice the ruffle technique can be done beautifully. You will impress your family and friends with your creations from using this wonderful book. I would recommend highly to anyone wanting to learn about chocolate.

This is one of the premier chocolate dessert cookbooks of all time and it is very disappointing it is out of print. Alice Medrich is a phenomenal pastry chef (there is a good reason she is known as the First Lady of Chocolate) and she does not disappoint with this book. The recipes are absolutely divine. What really sets this cookbook apart from others is the fact there is a picture of the finalized product next to the recipe. It is so much easier to cook from a recipe when you can see what the finished product will look like. A must have!

I used this cookbook back in 1996 to learn about using chocolates in dessert recipes. I learned more about chocolate from this cookbook than any other I've ever seen. If you want to learn about chocolate, buy this cookbook to buy! BTW... the desserts contained on Cocolat are absolutely delicious and using this book and following the easy directions, most anyone can turn-out Five-Star quality desserts! A person only needs to take it slow and easy; carefully read the directions AND the 'notes' (when available) if they're not an experienced baker. Alice Medrich has excellently made the craft of dessert-making (as in a 'pastry chef') a very easy experience; again, just take your time and read the directions and notes! (Sometimes, your end product may not be perfect, but time and experience will take care of that! Good baking to ya!!!!!

I bought this cookbook when it first came out and the recipes are fabulous. This book meets my criteria for a great cookbook- it has recipes that turn out superbly - with the bonus that the picures in the book look as beautiful as the products taste. I feel lucky when I get 2 or 3 good recipes out of a book but all of the ones in this book have turned out so far. You don't have to be a professional chef...just a careful reader, planner and follower of directions.My original copy was lost and I went into sticker shock when I saw the price of replacing it now that it is out of print. Oh well..it is worth it.

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