Books written by Alice Medrich
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Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes
When you are working with great ingredients, you want to keep it simple and let them shine. In Pure Dessert, Alice Medrich offers the simplest of recipes, using the fewest ingredients in the most interesting ways.
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Sinfully Easy Delicious Desserts
Presents easy-to-prepare dessert recipes for pies, puddings, tarts, cakes, and cookies, with discussions on ingredients, equipment, and food preparation.
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Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate
The book is a complete revision of Alice’s 2003 Bittersweet, which was named the 2004 IACP Cookbook of the Year.
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Bittersweet: Recipes and Tales from a Life in Chocolate
Presents a collection of 125 recipes in which chocolate plays a key role, including such treats as brownies, chocolate cake, ice cream, soufflées, and crepes.
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The Artisanal Kitchen: Holiday Cookies: The Ultimate Chewy, Gooey, Crispy, Crunchy Treats
The single-subject Artisanal Kitchen series grows with a book featuring delightfully delicious cookies, bars, and savory treats for holiday baking by dessert master Alice Medrich.
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The Artisanal Kitchen: Gluten-Free Holiday Cookies: More Than 30 Recipes to Sweeten the Season
ALSO IN THE ARTISANAL KITCHEN SERIES The Artisanal Kitchen: Perfect Pasta The Artisanal Kitchen: Perfect Pizza at Home ... The Artisanal Kitchen: Party Cakes The Artisanal Kitchen: Sweets & Treats The Artisanal Kitchen: Barbecue Rules ...
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Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
Yet as the award-winning baker Alice Medrich notes, too often, home cooks cling to the recipe on the bag of chocolate chips, when so much more is possible. “What if cookies reflected our modern culinary sensibility—our spirit of ...
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Chocolate and the Art of Low-fat Desserts
For the connoisseurs who prized Cocolat--Medrich's award-winning book of lavish chocolate desserts--here is the brilliant follow-up cookbook of delicious, amazingly low-fat treats.
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Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours
The chapter opener text highlights useful information for each flour: the taste, its flavor affinities, and how it’s best used, stored, and more.
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Chocolate Holidays: Unforgettable Desserts for Every Season
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.
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Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate
The book is a complete revision of Alice’s 2003 Bittersweet, which was named the 2004 IACP Cookbook of the Year.
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Cocolat: Extraordinary Chocolate Desserts
... crumbs before the final glaze is poured over the cake. Like spackling a wall before painting, crumb-coating makes it ... bit differently. Before proceeding, have ready the prepared torte— baked, cooled completely, leveled, and unmolded ...
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Cocolat: Extraordinary Chocolate Desserts
"Cocolat is to chocolate what Tiffany is to diamonds," declared Gourmet magazine. With the guidance of this lavish book, home cooks and budding pastry chefs can make their own renditions of the shop's sophisticated confections.
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The Artisanal Kitchen: Holiday Cookies: The Ultimate Chewy, Gooey, Crispy, Crunchy Treats
... and better integrated when dough has rested, and some cookies end up both more tender and crisper. Although wheat-free or gluten-free cookies that are made with nonwheat flours don't have the same gluten or toughness problem, resting ...
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A Year in Chocolate: Four Seasons of Unforgettable Desserts
A guide to chocolate desserts offers tips on tempering chocolate, and includes recipes for treats including mocha marble cheesecake, strawberry mocha meringue, and bittersweet chocolate truffles.
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Chocolate: And the Art of Low-Fat Deserts
Chocolate: And the Art of Low-Fat Deserts