Customer Reviews

Chocolate And The Art Of Low Fat Desserts

5 star:		(12)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

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.

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!

These are not excellent low-fat desserts. They are excellent desserts that are also low-fat. Whether or not I am watching what I eat or cooking for people who are watching what they eat, I always look here first, and no one ever, ever misses the fat and calories. Alice Medrich has done a fantastic job of lightening the dessert tray without resorting to artificial sweeteners, fat-free dairy products, "light" margarine, etc. She emphasizes ingredients of the highest quality, but stretches the fatty stuff (for example, she decreases the amount of nuts in a biscotti recipe, chopping them coarsely to make them go farther and toasting them to maximize flavor). If a recipe can't be lightened successfully, it's not in the book (for example, you won't find shortbread, although somehow, miraculously, she has found a way to lighten whipped cream!).

I have made many of these recipes and have never been disappointed. I'll recommend the Kahlua Fudge Cake, Frozen Hot Chocolate, Lime Cookies (yes, even the handful of non-chocolate desserts are heaven), Michael's Brownies, Fallen Chocolate Torte, Chocolate Hazelnut Biscotti, Genoise, Hot Ginger Cookies, and Buttermilk Chocolate Sauce. I have not tried a recipe that I cannot recommend. You will not be disappointed.

The book is illustrated beautifully and divided, helpfully, according to recipe type (fancy desserts, everyday desserts, individual desserts, etc). It includes nutritional information. The desserts obtain 30% or less of their calories from fat, and although not all are low-calorie, most are (Michael's Brownies, for example, have around 150 calories each and are sinful).

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.

I bought this book recently and was initially a little daunted because everything in it look so very gourmet -- it was intimidating to a novice baker. After my first attempt I very was pleasantly surprised -- the recipes are much easier to make than the finished product would have you believe. Chocolate Decadence, what I made, turned out to be absolutely amazing! It has the taste and texture of something rich and sinful you would get in a upscale restaurant, but in fact, it has very little fat and was a ton of fun to make. I definitely plan on trying more of these recipes -- this book is health conscientious, fun, and yummy!

I got this as a gift, and have since given it as a gift. It is attractive enough to live on the coffee table but practical enough to see a lot of kitchen time. Every recipe I've tried has been delicious and gets rave reviews when I serve it. Wonderful approach to desserts for all of us. Definitely not just for people on "special diets."

I bought this cookbook for the brownie recipe - incredible and low fat. Alice Medrich has brought a great sensibility to low-fat baking. She bases her recipes on natural qualty ingredients for maximum flavor. You don't feel like you're giving up a thing when enjoying one of her low-fat desserts. People are usually very surprised that they're eating a low-fat dessert. Her cheesecake recipe is wonderful!

This book is excellent and dispells the myth that lowfat is boring and not tasteful. The recipes in this book are actually better than some "full-fat" recipes I've tasted. A very practical approach to reducing the fat without reducing the flavor. Start with the "Chocolate Pound Cake" and work your way up to some of the more involved recipes... although the ones I've tried so far are not difficult. I brought some of the results of her recipes in to my co-workers, and they were amazed. A highly-recommended choice.

My brother lost my copy, and I am so aggravated! The recipes in this book were (except for one mistake in the lemon squares; leave the flour OUT of the lemon filling folks, and either halve the crust recipe or double the filling recipe. Do that and they are great) The beauty of these recipes is that they work so well without cream. One of the dirty secrets about restaurants is how much cream and butter they use; they do it because IT INCREASES SHELF LIFE. If a dessert is made of cream, it will keep for a good while. Alice M. is careful (bless her!) to note how long a dessert will last, frozen or refrigerated or in a cookie can. If you are going to make a dessert, you seldom keep it for the lengthy time most restaurants do. A mousse made with egg white is not only better for you, but you will notice (next time you eat a cream-filled mousse) the fuller chocolate flavor. Cream crowds the delicate chocolate taste right off your tongue. You may not be able to keep Alice's lemon curd more than a few days, but it is so good it won't last that long anyway. Now I'm going to go over to his house and turn it over and shake it until I find my copy again.

I can't call myself an expert in any area of the kitchen -- you know, just the Home Ec 101 type. This book was a revelation for me. I have actually made the Simple Chocolate Cake with Dark Chocolate Glaze, Rice Pudding and Lemon-Marbled Cheesecake, all from scratch! It wasn't nearly as hard as I'd thought. And nobody guessed that any of it was low-fat. Although I rarely take the time to write reviews, this kind of unqualified success deserves recognition. If you have always been intimidated by "gourmet" recipes, and if you want to have your lowfat cake and eat it, too-- this book is a must!