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| Author | : Alice Medrich |
| Publisher | : Grand Central Pub |
| Total Pages | : 192 |
| Release | : 1994 |
| Genre | : Cooking |
| ISBN | : 9780446516662 |
For the connoisseurs who prized Cocolat--Medrich's award-winning book of lavish chocolate desserts--here is the brilliant follow-up cookbook of delicious, amazingly low-fat treats. This richly illustrated, full-color guide features more than 80 recipes.
| Author | : Alice Medrich |
| Publisher | : Courier Dover Publications |
| Total Pages | : 228 |
| Release | : 2017-08-15 |
| Genre | : Cooking |
| ISBN | : 0486813290 |
Originally published: New York, NY: Warner Books, 1990.
| Author | : Alice Medrich |
| Publisher | : Artisan Books |
| Total Pages | : 337 |
| Release | : 2013-10-22 |
| Genre | : Cooking |
| ISBN | : 1579655114 |
These days, people are accustomed to seeing chocolate labeled 54%, 61%, or 72% on grocery store shelves, but some bakers are still confused by what the labeling means and how to use it. In Seriously Bitter Sweet, Alice Medrich presents 150 meticulously tested, seriously delicious recipes—both savory and sweet—for a wide range of percentage chocolates. “Chocolate notes” appear alongside, so readers can further adapt any recipe using the percentage chocolate on hand. The book is a complete revision of Alice’s 2003 Bittersweet, which was named the 2004 IACP Cookbook of the Year. Since 2003, the world of chocolate has grown exponentially and terms like “bittersweet” and “semisweet” no longer suffice as chocolatiers everywhere are making chocolates that are labeled with specific percentages of cocoa.Alice clearly outlines the qualities of different chocolates as she explains how to cook with them. With tricks, techniques, and answers to every chocolate question, Seriously Bitter Sweet will appeal to a whole new audience of chocolate lovers
| Author | : Alice Medrich |
| Publisher | : Artisan Books |
| Total Pages | : 390 |
| Release | : 2003-01-01 |
| Genre | : Cooking |
| ISBN | : 9781579651602 |
Presents a collection of 125 recipes in which chocolate plays a key role, including such treats as brownies, chocolate cake, ice cream, soufflées, and crepes.
| Author | : Alice Medrich |
| Publisher | : Artisan |
| Total Pages | : 153 |
| Release | : 2015-10-01 |
| Genre | : Cooking |
| ISBN | : 1579656927 |
Dramatic, seductive, playful, infinite in its variety, otherworldly in its taste: It's chocolate, and here's all the impetus you need to indulge your passion for it every day of the year. The beloved Alice Medrich, renowned for impeccable recipes that produce stellar results, has written Chocolate Holidays especially for people who love to bake but don't have enough hours in the day. Without compromising on flavor, texture, or ingredients, she pares down the preparation steps, teaches us resraint, and comes up with fifty amazing recipes, each a little jewel of elegance and simplicty. An ideal year in chocolate might start with a New Year's brunch starring Chocolate Blini with Berry Caviar. Then there are Valentine's Day chocolate scones and St. Patrick's Day Irish Coffee Chocolate Mousse. And of course any "holiday" your imagination can conjure up is a perfect reason to indulge: perhaps a decadently rich hot chocolate served in demitasse portions to exorcise those end-of-February blues. Spring might whisper chocolate Giant Krispy Easter Treats or a Passover Chocolate Nut Sponge Torte, or white chocolate-glazed Apricot Orange Cupcakes for a wedding shower. Summer suggests fruit and ice cream desserts such as the Independence Day red, white, and blue sundaes, followed by autumn's pies and tarts laden with chocolate and nuts. And no matter what you've been putting on the table for Thanksgiving and Christmas holidays past, it will be out-chocolated by Alice's Chocolate Cranberry Pudding and her Chocolate Hazelnut Roulade—both unequivocally year-end musts. In Chocolate Holidays, Medrich unlocks the secrets of our favorite sweet, offering chocolate desserts for every season, for every reason. First published in hardcover as A Year in Chocolate (Warner Books, 2001)
| Author | : Alice Medrich |
| Publisher | : Artisan Books |
| Total Pages | : 289 |
| Release | : 2012-01-01 |
| Genre | : Cooking |
| ISBN | : 1579653987 |
Presents easy-to-prepare dessert recipes for pies, puddings, tarts, cakes, and cookies, with discussions on ingredients, equipment, and food preparation.
| Author | : Heviz's |
| Publisher | : Createspace Independent Publishing Platform |
| Total Pages | : 38 |
| Release | : 2016-02-14 |
| Genre | : |
| ISBN | : 9781522802129 |
Table of Content: * Fudgy Low-Fat Brownies* Low Fat Blueberry Brownies* Low Fat Low Calorie Cool 'n Easy Pie!* Giant Low Fat Ginger Cookies* Rich and Chewy Low Fat Brownies* Low Fat Stuffed Strawberries* Low Fat Oatmeal Chocolate Chip Cookies* Extreme Low-Fat Chocolate Cake* Low-Carb Low-Cal Low-Fat Frosty Pudding Treat* Low-Fat Double Chocolate Chip Cookies* No-Bake Rice Krispies Peanut Butter Granola Bars (Lower-Fat)* Low Fat Ice Cream Sandwiches* Low Fat Blueberry Cobbler* Pumpkin Bread Pudding (Low Fat)* Low Fat Chocolate Peanut Butter Dessert* Low Fat Low Sugar Chocolate Apple Snack Cake* Cornbread (Low Fat)* Kittencal's Banana Cinnamon Snack Cake or Muffins (Low-Fat)* Luscious Amaretto Ricotta With Berries (Low Fat)* Low Fat, Low Cholesterol Chocolate Cake/Cupcakes* Low-Fat Chocolate Banana Parfaits* Low Fat delicious Bread Pudding
| Author | : Nancy S. Hughes |
| Publisher | : Berkley Trade |
| Total Pages | : 148 |
| Release | : 1994 |
| Genre | : Cooking |
| ISBN | : 9780425158272 |
Taking the stress out of indulging, Nancy S. Hughes creates rich, delicious desserts with low fat and calorie content. Not just tasteless imitations, these desserts are easy to prepare and come in hearty portions sure to satisfy any craving. The 100 recipes include Decadent Chocolate Mint Pie, Cheesecake Frangelico, and more.
| Author | : Alex Trost |
| Publisher | : A&V |
| Total Pages | : 29 |
| Release | : 2014-06-13 |
| Genre | : Cooking |
| ISBN | : 1484190548 |
Are you looking for a journey that will take you through this amazing obok, along with funny comments and a word puzzle? Then this book is for you. Whether you are looking at this book for curiosity, choices, options, or just for fun; this book fits any criteria. Writing this book did not happen quickly. It is thorough look at accuracy and foundation before the book was even started. This book was created to inform, entertain and maybe even test your knowledge. By the time you finish reading this book you will want to share it with others.
| Author | : Alice Medrich |
| Publisher | : Artisan Books |
| Total Pages | : 273 |
| Release | : 2015-05-26 |
| Genre | : Cooking |
| ISBN | : 1579656854 |
A refreshing change in every respect When you are working with great ingredients, you want to keep it simple. You don’t want to blur flavor by overcomplicating. This is why Pure Dessert, from the beloved Alice Medrich, offers the simplest of recipes, using the fewest ingredients in the most interesting ways. There are no glazes, fillings, or frostings—just dessert at its purest, most elemental, and most flavorful. Alice deftly takes us places we haven’t been, using, for example, whole grains, usually reserved for breads, to bring a lovely nutty quality to cookies and strawberry shortcake. Pound cake takes on a new identity with a touch of olive oil and sherry. Unexpected cheeses make divine soufflés. Chestnut flour and walnuts virtually transform meringue. Varietal honeys and raw sugars infuse ice creams and sherbets with delectable new flavor. Inspired choices of ingredients are at the heart of this collection of entirely new recipes: sesame brittle ice cream, corn-flour tuiles with tangy sea salt and a warming bite of black pepper, honey caramels, strawberries with single-malt sabayon. To witness Alice’s idea-stream as she describes how she arrived at each combination is to instantly understand why three of her books have won Best Cookbook of the Year. She’s an experimenter, tinkerer, and sleuth, fascinated with trial and error, with the effects of small changes in recipes, exploring combinations tirelessly and making remarkable discoveries. Does cold cream or hot cream do a better job coaxing out the flavor of mint leaves or rose petals? Why is it that dusting a warm brownie with spices gives it an enticing aromatic nose, whereas putting the spice in the batter blurs the chocolate flavor? Do cooked strawberries or raw make for the better sorbet? Loaded with advice and novel suggestions, with great recipes and eye-catching, full-color photographs that show off these simple, straightforward desserts, Pure Dessert is an education and a revelation. Thank you, Alice!
