Cocolat: Extraordinary Chocolate Desserts

Rating:
Summary: Beautiful Book
Review: I saw this book after looking at three of the author's other books (A Year in Chocolate, Bittersweet, and Cookie/Bars). Surprising, I found my experience with this one to be a bit deflated. It does have beautiful photographs for just about all of the desserts and this is very much appreciated. However, I have seen much of these same recipes in Bittersweet, so this book was a bit of a let-down. I was also annoyed by the author's descriptions of her life experiences in this first book...somehow she appeared self-absorbed, and this was evident even in her last book, Bittersweet- so apparently this might suggest a pattern.
Still, she obviously knows her stuff when it comes to chocolate and all of her books are good. I actually have enjoyed the cookie book the most so far. I hope to get a chance to see the one on low-fat desserts. Cocolat is worth a look.

Rating:
Summary: The REAL Chocolate Bible
Review: In 1970's, Alice Medrich was, I believe, the first person to popularize the very rich, dense chocolate desserts that are common today. This book was the first of its type, full of rich chocolate recipes and glorious, color pictures, and it is still one of the very best. The recipe instructions are more reliable and easier to execute than most other chocolate cookbooks, although I have doubts about some of the decorative procedures in the appendix for the average home cook. Whenever I need a chocolate recipe, this is the book I reach for first.

Chocolate is notoriously difficult to cook and bake with, and many chocolate cookbooks are equally notorious for their difficult to execute recipes. Medrich is not professionally trained, so you will not find the usual array of vaguely described professional recipe instructions. Instead, you will find procedures of the author's own invention, and these are thoroughly described and easy to follow (in fact, many are unique ones that you will not find elsewhere); I almost never have trouble executing them. The recipes themselves are endlessly fascinating, and I discovered several new things, such as: cake pans do not need to be buttered and floured, the secret to her rich version of truffles, and that a hot milk sponge is better for roulades than a genoise. The only error I found is the recipe for simple syrup (it should be 2 cups sugar to 2 cups water).

The appendix, which describes "Building Blocks" and "Finishing Techniques", is more troublesome. The first section has basic components that are used in the rest of the recipes, and you will have to spend time getting the hang of making things like meringue, genoise, or lady fingers. The second half, while not impossible to do at home, is for the dedicated amateur pastry chef only. For these, I suggest that you just skip them; whipped cream in a can, bottled commercial dessert sauces, or pre-made cake decorating supplies from the grocery store are acceptable. The author became famous for her simple, yet strikingly elegant and under-stated decorating techniques; you will miss this element of her desserts, but they will still taste great.

Of all the chocolate recipes I produce in my home kitchen, at least half come from this cookbook. It sort of looks like a coffee table book full of worthless recipes, but here looks are deceiving. Virtually all of the recipes are good ones that are worth doing. The instructions are exemplary, and almost all of the recipes have a matching picture so you can see what the end result should look like. Experienced home bakers will be fascinated by the introductory material in the first 30 or so pages. Beginners should spend time reading through all of the recipes, and then select those that are easier to do; sadly, the author does not rate here recipes for difficulty.

Rating:
Summary: Eye pleasing, written for professional chefs
Review: This is an interesting book with lots of beautiful pictures of chocolate desserts. Looking at the pictures and reading the ingredient lists should make your mouth beg for a piece of the masterpiece that you are seeing. However, be warned - those who are just learning to make desserts or who those have some skills already (like myself)of making desserts- this book is not for you. First for all you HAVE to have a patient to read the recipe carefully. Since most of the desserts in this book have several components and each of those components needs to be assembled separately (has its recipe of its own - thankfully listed at the end of the book as a separate chapter - "Building Blocks ..."). Second, you will need lots of time and lots of space in refrigerator and freezer as you proceed with your masterpiece. However, all said, the desserts I believe will be heavenly once they will be on a plate, in front of you. Check out your local libraries for a copy of this book before you buy.

Rating:
Summary: Buy it -- now!
Review: Wonderful book. I have tried about 11 of the recipes and all but one was beyond excellent. I have made stunning desserts that have more than impressed everyone. My one and only caution is that most of the main recipes in the book contain liqueurs. I don't find this a problem, but many people do. Even if you don't care for those types of recipes, still, buy the book. The back of the book lists "building blocks", everything from sponge cake recipes, mousse, fillings, glazes, etc. so that you can fabricate your own designer desserts.