Alice Medrich

Homemade desserts just got quicker, easier, and smarter Alice Medrich rewrites the dessert menu for cooks in search of totally doable desserts without hours of prep. In Sinfully Easy Delicious Desserts, you'll find the quickest lemon tart, a lattice-free linzer (mixed entirely in the food processor), one-bowl French chocolate torte (yes, the real thing, but easier to make), imaginative ways with ice cream, chic puddings and mousses to swoon over,...

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...

Cocolat is to chocolate what Tiffany is to diamonds. -- Gourmet magazine. One of America's leading chocolatiers and the founder of the famous Cocolat shops shares the secrets behind her decadent, European-style desserts in this beautifully illustrated, easy-to-follow guide. Alice Medrich founded the first in a chain of chocolate shops in 1976, introducing legions of Americans to the joys of chocolate truffles. With the guidance of this lavish book,...

Holiday Cookies provides dozens of foolproof recipes for cookies, bars, and savories of all textures, from simple holiday classics like Vanilla Bean Tuiles and Great Grahams to the more decadent Caramel Cheesecake Bars and Chunky Hazelnut Meringues. There are even some delicious savories that can double as hors doeuvres at the holiday buffet like Crunchy Seed Cookies and Salted Peanut Toffee Cookies.

The James Beard Award–winning gluten-free cookbook, now in paperback! Baking with flavor 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. The recipes incorporate the most popular alternative flours available...

"In this groundbreaking new work, alice Medrich applies her legendary skill and impeccable palate to "flavor flours," the name she gives to delicious non-wheat flours, including whole and ancient grains, coconut flour, and nut flours. Medrich shows us how these flours can be used artfully, not just to add starch and bulk in lieu of wheat flour but to contribute an unexpected dimension of flavor to baked goods and desserts, often adding texture and...

"Holidays are the time for baking and enjoying cookies and treats, and those with gluten sensitivities shouldn't have to miss out. Baking with flavor flours-oat flour, sorghum flour, teff, coconut flour, and nut flours, like almond and hazelnut-means that everyone can enjoy holiday treats, from the classic Chocolate Chip Cookie to the decadent Peanut Crunch Brownies. Alternative flours make these cookies and bars gluten-free. And rather than simply...