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Learn to COOK - Chocolate and the Art of Low-Fat Desserts
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List Price: $35.00
Our Price: $32.98
Your Save: $ 2.02 ( 6% )
Availability: Usually ships in 24 hours
Manufacturer: Warner Books
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.5638
EAN: 9780446516662
ISBN: 044651666X
Label: Warner Books
Manufacturer: Warner Books
Number Of Items: 1
Number Of Pages: 192
Publication Date: 1994-10
Publisher: Warner Books
Studio: Warner Books
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Editorial Reviews:
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Featuring more than eighty recipes, the follow-up cookbook to Cocolat, from the author whose name is synonymous with chocolate desserts, offers such delights as Triple Mousse Cake, Chocolate Walnut Torte, and Chocolate Truffles--all with lower fat and fewer calories.
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Spotlight customer reviews:
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Customer Rating: 
Summary: Ho-Hum
Comment: I have read all of Medrich's books so far-this being the last one. I know that this book has recieved accolades from the critics and fans alike, but I disagree.
For one thing, with the word chocolate highlighted in bold print in the title, it would seem to suggest that the book is primarily about chocolate; (the author writes books about chocolate after all), but half of the recipes in this work are not made with chocolate at all.
As I have written in other reviews of her books, the self-congratulatory text in her books are tiresome and it is evident in this one as well...when you look at the paragraphs in her introduction, it seems every third one starts with "I" and then follows with something like "my stuff was so fantastic..everyone was amazed!" You know, there is such a thing as humility, but it is certaintly not evident in these books. I prefer cookbooks with a forward written by someone else; a person with "know-how" to stand up for the author-to show examples why the author should earn our respect..this is what feels comfortable to me as a reader.
Also, the photos were not as good as shown in her other works and I had expected the same quality and consistancy, so this was a disappointment.
The techno-culinary babblings (informational writing) got pretty stale too, although some other readers may like this. Obviously the critics did...this book recieved an award.
Personally, I don't think this is her best work.I have seen several authors offer excellent low-fat recipes for desserts (Steven Raichlin is a good example) so the fact that Medrich has a few recipes that work here is not really that noteworthy. I know this review reads like I am a sourpuss but rest assured, most of my other reviews are not as harsh as this. It is only one opinion-mine.
Customer Rating:
Summary: An ingenious cookbook
Comment: I have yet to make something in this book that isn't delicious. So far, I've made the marble cake, brownies, tiramisu, chocolate chip biscotti (mmm, tasted just like a real cookie!), and chocolate souffle torte. Everything is easy, clearly explained, and RICH. Like another reviewer said, these are great recipes that happen to be low-fat. And there's no gimmicks, like "Oh, just substitute half the fat with apple sauce." Medrich teaches you how to maximize the flavor of your full-fat ingredients so you use less but taste more. I am so sad this book is no longer in print. If I lost my copy, I would die!BTW, everyone thinks I'm a kitchen god. It's not me; it's the book!
Customer Rating:
Summary: requires lots of equipment; not veggie-friendly
Comment: This is an elegant, sumptuously produced book - if you're the type who reads cookbooks in bed, you'll love it. I've tried some of the simpler recipes and found that things turn out exactly as promised.Be warned, though - you'll need a good assortment of baking pans, spatulas and bowls and an instant-read thermometer to make most of these recipes. Secondly, vegetarians look out - all but one of Medrich's mousse recipes (the foundations on which 3/4 of these desserts are based) contain gelatin, so you should be prepared to experiment with agar-agar or another setting agent. Also, Medrich loves herself *a lot* - her lavish self-praise can be annoying. Having said that, this is a great manual for lower-fat desserts. Medrich is an able teacher who wants you not only to make her recipes but learn the principles for developing your own.
Customer Rating:
Summary: Sigh
Comment: I am left to slobber and drool uncontrollably and often wonder aloud how heaven could improve on this magnificent art form. I fully suspect St. Peter and all the rest dine regularly on a menu culminating in these wondrous desserts. Now, this is what a low-fat, antioxidant is supposed to taste like. Sigh. . .
Customer Rating:
Summary: Simply Wonderful!
Comment: Clearly Ms Medrich has turned creating low fat, high flavor desserts into an art form! Many low fat recipes taste low fat, but not the ones in this book. It is comprehensive and included is everything from easy cookie recipes to stunning dressy desserts. Make sure to try Michael's Brownies, they are simply addictive! The book is visually stunning, and also includes detailed information on ingredients and techniques which makes this into a real cooking reference. The book is well researched and one of my favorite subject books.
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