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Dramatic, seductive, playful, infinite in its variety, otherworldly in its taste: It's chocolate, and here's all the impetus you need to indulge your passion for it every day of the year. The beloved Alice Medrich, renowned for impeccable recipes that produce stellar results, has written Chocolate Holidays especially for people who love to bake but don't have enough hours in the day. Without compromising on flavor, texture, or ingredients, she pares down the preparation steps, teaches us resraint, and comes up with fifty amazing recipes, each a little jewel of elegance and simplicty.
An ideal year in chocolate might start with a New Year's brunch starring Chocolate Blini with Berry Caviar. Then there are Valentine's Day chocolate scones and St. Patrick's Day Irish Coffee Chocolate Mousse. And of course any "holiday" your imagination can conjure up is a perfect reason to indulge: perhaps a decadently rich hot chocolate served in demitasse portions to exorcise those end-of-February blues.
Spring might whisper chocolate Giant Krispy Easter Treats or a Passover Chocolate Nut Sponge Torte, or white chocolate-glazed Apricot Orange Cupcakes for a wedding shower. Summer suggests fruit and ice cream desserts such as the Independence Day red, white, and blue sundaes, followed by autumn's pies and tarts laden with chocolate and nuts. And no matter what you've been putting on the table for Thanksgiving and Christmas holidays past, it will be out-chocolated by Alice's Chocolate Cranberry Pudding and her Chocolate Hazelnut Roulade—both unequivocally year-end musts.
In Chocolate Holidays, Medrich unlocks the secrets of our favorite sweet, offering chocolate desserts for every season, for every reason.
First published in hardcover as A Year in Chocolate (Warner Books, 2001)
- Sales Rank: #542136 in eBooks
- Published on: 2015-10-01
- Released on: 2015-10-01
- Format: Kindle eBook
From the Inside Flap
Dramatic, seductive, playful, infinite in its variety, otherworldly in its taste: It's chocolate, and here's all the impetus you need to indulge your passion for it every day of the year. The beloved Alice Medrich, renowned for impeccable recipes that produce stellar results, has written Chocolate Holidays especially for people who love to bake but don't have enough hours in the day. Without compromising on flavor, texture, or ingredients, she pares down the preparation steps, teaches us restraint, and comes up with fifty amazing recipes, each a little jewel of elegance and simplicity.
An ideal year in chocolate might start with a New Year's brunch starring Chocolate Blini with Berry Caviar. Then there are Valentine's Day chocolate scones and St. Patrick's Day Irish Coffee Chocolate Mousse. And of course any "holiday" your imagination can conjure up is a perfect reason to indulge: perhaps a decadently rich hot chocolate served in demitasse portions to exorcise those end-of-February blues.
Spring might whisper chocolate Giant Krispy Easter Treats or a Passover Chocolate Nut Sponge Torte, or white chocolate-glazed Apricot Orange Cupcakes for a wedding shower. Summer suggests fruit and ice cream desserts such as the Independence Day red, white, and blue sundaes, followed by autumn's pies and tarts laden with chocolate and nuts. And no matter what you've been putting on the table for Thanksgiving and Christmas holidays past, it will be out-chocolated by Alice's Chocolate Cranberry Pudding and her Chocolate Hazelnut Roulade--both unequivocally year-end musts.
In Chocolate Holidays, Medrich unlocks the secrets of our favorite sweet, offering chocolate desserts for every season, for every reason.
First published in hardcover as "A Year in Chocolate" (Warner Books, 2001)
From the Back Cover
Chocolate Holidays is the ultimate chocolate indulgence—any time of year.
Fifty simple, elegant, amazing-tasting chocolate desserts—for New Year's Day or Mother's Day, Passover or Christmas, or any day worth celebrating.
Chocolate secrets and her very favorite festive recipes—from the award-winning "queen of chocolate," Alice Medrich.
Includes Chocolate Notes to help bakers who want to substitute the new higher-percentage chocolates, as well as extended sections on ingredients, techniques, equipment, and innovative decorative touches.
Chocolate Holidays has everything necessary to sweeten any occasion—for passionate dessert makers and once-a-year holiday bakers alike.
First published in hardcover as A Year in Chocolate (Time Warner, 2001)
About the Author
Alice Medrich is the winner of five James Beard Foundation Awards, most recently Best Baking & Dessert Book of the Year for her tenth cookbook, Flavor Flours (Artisan Books, November 2014). She received her formal training at the prestigious École Lenôtre in France and is widely credited with popularizing chocolate truffles in America. Medrich writes Food52’s Rogue Baking Tips column and teaches online baking courses at Craftsy.com. She lives in Berkeley, California.
She is the author of Seriously Bitter Sweet (a complete revision of her 2003 IACP-prize-winning BitterSweet), Sinfully Easy Delicious Desserts, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, Pure Dessert, and Chocolate Holidays.
Most helpful customer reviews
89 of 102 people found the following review helpful.
Quite honestly, it deserves 1 star
By Shar
If you love Alice (as I do) you'll have probably have a hard forgiving her for this one. Although the title is "Chocolate Holidays : Unforgettable Desserts for Every Season" this book (as mentioned in the Editorial Reviews above) is actually "A Year in Chocolate : Four Seasons of Unforgettable Desserts" in paperback form (the printing info states, "This book first appeared in hardcover as A Year in Chocolate : Four Seasons of Unforgettable Desserts"). If Alice was going to bless her fans with a reprint surely "Cocolat" would be the steller choice (esp. since it's been going for $100+ for very good copies on auction sites and third party reselling) but instead we're given a retitled book that (see reviews) isn't her signature work.
I have both "Chocolate Holidays" and "A Year in Chocolate" and the main difference is that Alice dropped her editor and managing editor from the Acknowledgements :-) The number of pages hasn't changed (a good thing for the editor: the references still work :-) The "new" book claims to have "an extended section on ingredients, equipment, and decorative touches and detailed notes on how to customize the recipes to use the chocolate of your choice"... hmmm, let's see. Hey! "microplane" is now spelled "Microplane"! And the listings for Pastry Tips and Pastry Brushes have been flipped! Pastry Brushes goes first now!!
The only added feature (the aforementioned "detailed notes on how to customize the recipes to use the chocolate of your choice") is the "Chocolate Note" that appears on some (not all) of the recipies. Calling this feature "detailed" is a bit of a stretch, especially since many of these Notes consist primarily of "You can use any domestic bittersweet or semisweet chocolate that does not have a percentage on the label, or any boutique or imported brand marked 50 to 72 percent." Wow. Thanks. *Cough*
I love ya, Alice, but you could have done yourself (and your fans) a greater service by publishing this tome under its true title ("'A Year in Chocolate : Four Seasons of Unforgettable Desserts' Second edition, featuring a few cosmetic tweaks but the same pics") or, even better yet, given yourself full justice and treating us to another edition of "Cocolat: Extraordinary Chocolate Desserts" (a book that could be reissued without revision and still be worth rebuying 8-)
7 of 9 people found the following review helpful.
good for gourmets
By Anonymous
This cookbook is a fun, neat cookbook - especially for those looking for recipes to bake for Jewish holidays. However, this book is certainly not for the amateur baker. Even if you are a chocoholic, like me, don't buy this book as your first cookbook.
2 of 2 people found the following review helpful.
love it!
By Lorn
I have yet to make all of the recipes in this book, but the ones I have tried have been excellent. The detailed instructions make it almost impossible to mess up, and you end up with beautiful and delicious desserts. I bake a lot, but the recipe for chocolate cake in this book made the best cake that I've ever made (or eaten). The recipes can be a little time consuming, but they are worth the effort.
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