Chocolate and the Art of Low Fat Desserts

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Description: This is a groundbreaking collection of recipes. All are miraculously low in fat. All are highly indulgent. All uphold the sophisticated culinary standards that have made Alice Medrich's name synonymous with magnificent chocolate desserts for more than sixteen years. 

In 1976 she opened her first Cocolat shop in Berkeley, California, serving visually elegant, wickedly rich European-style desserts. Since then, she has become America's "First Lady of Chocolate" (Entrepreneur magazine) and has captured numerous culinary honors including the prestigious Wine and Food Achievement Award in 1991. Now, without compromising her trademark richness, insistence on quality ingredients, or stylish design; without abandoning the best chocolate, sweet butter, and eggs; and without using the obvious low-fat foods like poached fruit and meringues; Alice Medrich offers desserts that both satisfy the needs of health-conscious Americans and the demands of gourmet chocolate lovers. 

Chocolate Marble Cheesecake, the New Chocolate Decadence, Black Bottom Banana Napoleon.... This is not diet fare, but a new style of food that pushes the boundaries of low-fat dessert-making. These desserts entice the eye and seduce the palate... without excessive calories from fat. 

These recipes are simple and fun to make. Each features easy instructions and provides nutritional counts. Also included are working and cooking times, tips for storing and freezing, and some revolutionary new techniques available nowhere else. 

Lavishly illustrated with dozens of full-color photographs, this is the perfect book for contemporary cooks who want to create low-fat desserts that are still in the classic Medrich tradition: "the stuff of dreams. 

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Condition: Good condition.