- Gebundene Ausgabe: 192 Seiten
- Verlag: Warner Books (1. Oktober 1994)
- Sprache: Englisch
- ISBN-10: 044651666X
- ISBN-13: 978-0446516662
- Größe und/oder Gewicht: 26 x 2,5 x 26 cm
- Durchschnittliche Kundenbewertung: 7 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 1.212.720 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Chocolate and the Art of Low-Fat Desserts (Englisch) Gebundene Ausgabe – 1. Oktober 1994
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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.
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When I was in college at Berkeley and weighing-in at a scant 118 pounds, Alice Medrich's Cocolat bakery on Shattuck Ave. was a frequent indulgence. I adored her sinfully delicious capuccino truffles and could down several in a sitting. After graduating from college and moving to San Diego, away from the land of Cocolat, I was ecstatic when Alice published her first book, Cocolat, as I found I could easily replicate her delicious and stunning creations at home on a weekend afternoon.
Unfortunately, time, age and a sedentary lifestyle no longer permitted me to indulge in the heavy cream and chocolate-laden desserts. Cocolat was permanently shelved and titles bearing the words "spa cuisine" became ever-frequent additions to my cookbook library. I tried and tried to find satisfaction in fruit sorbets and poached pears but failed miserably. There was just no substitution for the desserts I loved.
Two years ago, I was combing the cookbook shelves of my local bookstore and was both shocked and delighted to find that Alice Medrich had written a low-fat chocolate cookbook. Although I had high hopes that this could be the answer to my prayers, I could not bring myself to believe that her prized desserts could possibly be transformed into low-fat versions. I rushed home and cooked-up a batch of "Michael's Brownies" (a recipe Alice came up with as a birthday cake for a hospitalized child whose liver ailment prevented him from eating fat) and shared them with my husband, a devoted chocoholic and low-fat skeptic. Much to our amazement, they were the best brownies we had ever eaten.
All of the recipes in Chocolate and the Art of Low-Fat Desserts have been consistently delicious and relatively easy to prepare. We recently brought the Chocolate Pound Cake to a party. One of our friends said it was "orgasmic," and all refused to believe it was low-fat. Our personal favorite is the Bittersweet Chocolate Truffle Mousse, which is heavenly rich and silky.
As a cookbook aficionado, Chocolate and the Art of Low-Fat Desserts is the best cookbook I have ever owned. I am deeply indebted to Alice Medrich for her efforts in making wonderful desserts accessible to those of us who can no longer afford the higher-fat versions.
excellent to just stunning. Her chocolate decadence has all
the rich chocolate taste any lover of dark chocolate could
ask for, and it has one fourth the fat of the standard
chocolate decadence. You never feel as if you are giving
anything up. I am not a chef, but the recipes worked fine
for me. A beautiful book, well-suited for gifting. Everyone
I've shown it to (or fed from it) says "I've got to get
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