Böcker av Alice Medrich

These days, people are accustomed to seeing chocolate labeled 54%, 61%, or 72% on grocery store shelves, but some bakers are still confused by what the labeling means and how to use it. In Seriously Bitter Sweet, Alice Medrich presents 150 meticulously tested, seriously delicious recipes¿both savory and sweet¿for a wide range of percentage chocolates. ¿Chocolate notes¿ appear alongside, so readers can further adapt any recipe using the percentage chocolate on hand. The book is a complete revision of Alice¿s 2003 Bittersweet, which was named the 2004 IACP Cookbook of the Year. Since 2003, the world of chocolate has grown exponentially and terms like ¿bittersweet¿ and ¿semisweet¿ no longer suffice as chocolatiers everywhere are making chocolates that are labeled with specific percentages of cocoa.Alice clearly outlines the qualities of different chocolates as she explains how to cook with them. With tricks, techniques, and answers to every chocolate question, Seriously Bitter Sweet will appeal to a whole new audience of chocolate lovers

In the latest addition to the Artisanal Kitchen series, baking expert Alice Medrich offers more than 30 gluten-free holiday baking recipes for festive cookies, shortbread, bars, and more adapted from her James Beard Award-winning book Flavor Flours.

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.

A prominent chocolatier shares the secrets behind her decadent, European-style desserts in this elegant hardcover volume. With this beautifully illustrated, easy-to-follow guide, even first-time bakers can create treats — almost — too beautiful to eat.

Baking with flavour flours--oat flour, sorghum flour, teff, coconut flour, and nut flours, like almond and hazelnut--adds a new dimension to dessert recipes. Rather than simply adding starch and structure to a dessert (as is the case with wheat flour), these flours elevate the taste of the dessert as well.