A Year in Chocolate: Four Seasons of Unforgettable Desserts
Medrich has written several other cookbooks, but chocolate is  her real love, and she returns once again to it here. She had  originally intended this to be a holiday cookbook but decided  that that idea was too limiting, so she instead categorizes her  recipes by season: "robust flavors" for fall (Chocolate  Cranberry Bread Pudding), rich and indulgent treats for winter's  chill (Very Rich Hot Chocolate), "celebratory" sweets for spring  (Apricot Orange Wedding Cakes), and fruit and frozen desserts  for summer (Independence Day Sundaes). There are full-page color  photographs throughout and useful sections on "Dressing Up  Desserts," as well as coverage of ingredients, equipment, and  special techniques. For all baking collections.Copyright 2001 Reed Business Information, Inc.