From Library Journal
Medrich has written several other cookbooks, but chocolate is her real love, and she returns once again to it here. She had originally intended this to be a holiday cookbook but decided that that idea was too limiting, so she instead categorizes her recipes by season: "robust flavors" for fall (Chocolate Cranberry Bread Pudding), rich and indulgent treats for winter's chill (Very Rich Hot Chocolate), "celebratory" sweets for spring (Apricot Orange Wedding Cakes), and fruit and frozen desserts for summer (Independence Day Sundaes). There are full-page color photographs throughout and useful sections on "Dressing Up Desserts," as well as coverage of ingredients, equipment, and special techniques. For all baking collections.
Copyright 2001 Reed Business Information, Inc.
To its devotees, chocolate knows no season. Yet Alice Medrich takes just about everyone's favorite sweet and traces its uses through the changing seasons to create A Year in Chocolate
. The skilled promoter of all forms of the cacao bean shows how to harmonize chocolate best with each quarter's prime produce. Fall brings figs to be drizzled with chocolate ganache. Winter holds Christmas cookies. For Easter, chocolate combines with rice cereal for an egg-shaped version of a popular candy bar. And summer's bounty offers ice cream sundaes. Chocoholics scarcely need an excuse to indulge their appetites, but others may find new taste dimensions in Medrich's more elaborate creations, such as Hazelnut Chocolate Meringue with blackberries. Chocolate Cream Puffs with Spun Sugar demand both culinary and artistic talent for success. Mark KnoblauchCopyright © American Library Association. All rights reserved