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Chocolate and the Art of Low-Fat Desserts Hardcover – October 1, 1994
"Enlightenment Now: The Case for Reason, Science, Humanism, and Progress"
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There are considerably fewer calories in Alice Medrich's latest book than in Cocolat, her first, award-winning cookbook. In Chocolate and the Art of Low-Fat Desserts, Medrich presents recipes that cut fat without compromising texture or flavor--a chocolate lover's dream come true. With offerings like Black Bottom Bananas Napoleons (made with chocolate custard) or Double Chocolate Layer Cake (with less than a third of its calories from fat), Medrich proves that wonderfully indulgent treats don't have to add to your waistline. The book won the 1995 James Beard Cookbook Award.
From Library Journal
Medrich is the author of another beautiful cookbook, Cocolat: Extraordinary Chocolate Desserts (LJ 2/15/91), which showcased the indulgent desserts from her California pastry shops. Her low-fat book is not, as one might expect, at the opposite end of the spectrum; there are rich-tasting, elegant creations here too. Some readers will be disappointed to find that, despite the book's title, not all of the recipes are for chocolate desserts, but many are, and the nonchocolate recipes are just as enticing. It's impossible to cut the fat drastically in some desserts without ruining the taste, and Medrich, rather than compromise on flavor, chose 30 percent calories from fat as her limit-which some readers will find too high for their liking. Nevertheless, these are at least "lower-fat" desserts-and they are far more tempting than the recipes in most low-fat dessert books. Highly recommended.
Copyright 1994 Reed Business Information, Inc.