[DOWNLOAD PDF] Cocolat: Extraordinary Chocolate Desserts

[DOWNLOAD PDF] Cocolat: Extraordinary
Chocolate Desserts
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James Beard Foundation 1991 Cookbook of the
Year!&quotCoclat is to chocolate what Tiffany is to
diamonds.&quot&#8212Gourmet magazine. 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 &#8212almost &#8212too
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. &quotAlie 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. Cocolat is a true classic.&quot&#8212Nick
Malgieri, author of PASTRY and BAKE!&quotMyseduction 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
Cocolat is one of the most cherished books in my cookbook
collection!&quot&#8212David Lebovitz, author of My Paris
Kitchen and The Sweet Life in Paris&quotAtthis very moment, I
have a Mocha Pecan Torte in the oven because to read
Cocolat 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.&quot&#8212Stella Parks, Senior Editor at Serious
Eats and author of BraveTart: Iconic American
Desserts&quotThekinds and variations of chocolate available
in the United States have exploded since the original Cocolat
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 Cocolat 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.&quot&#8212Emily Luchetti, San
Francisco&#8211baed pastry chef and author of several
dessert books including Stars Desserts and The Fearless

Baker&quotAlie 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.&quot&#8212Elizabeth Falkner,
Chef/Author/Artist
Link >> https://dewotresno.blogspot.com/?book=0486813290
James Beard Foundation 1991 Cookbook of the
Year!&quotCoclat is to chocolate what Tiffany is to
diamonds.&quot&#8212Gourmet magazine. 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 &#8212almost &#8212too
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. &quotAlie 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. Cocolat is a true classic.&quot&#8212Nick
Malgieri, author of PASTRY and BAKE!&quotMyseduction 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
Cocolat is one of the most cherished books in my cookbook
collection!&quot&#8212David Lebovitz, author of My Paris
Kitchen and The Sweet Life in Paris&quotAtthis very moment, I
have a Mocha Pecan Torte in the oven because to read
Cocolat 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.&quot&#8212Stella Parks, Senior Editor at Serious
Eats and author of BraveTart: Iconic American
Desserts&quotThekinds and variations of chocolate available
in the United States have exploded since the original Cocolat
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 Cocolat 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.&quot&#8212Emily Luchetti, San

Francisco&#8211baed pastry chef and author of several
dessert books including Stars Desserts and The Fearless
Baker&quotAlie 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.&quot&#8212Elizabeth Falkner,
Chef/Author/Artist