Entries by Alice Medrich
Gluten Free Flavor Flours
Gluten Free Flavor Flours is the new paperback edition of Flavor Flours! Using flours such as rice, oat, corn, buckwheat, chestnut, teff, sorghum, and coconut, as hero ingredients and sources of flavor and texture—not just as mere substitutes for wheat flour, Gluten Free Flavor Flours breaks tradition with classic baking and contemporary gluten free baking as […]
Cocolat: Extraordinary Chocolate Desserts
Cocolat was my debut. Recipes for the best desserts from my former San Francisco Bay Area dessert company are dished up here, with enormous detail so that motivated home cooks or budding pastry chefs could produce them. Years later, I’m honored to know that Cocolat inspired countless young bakers and chefs to follow their own sweet […]
How to Convert Recipes From Cups to Weights
In response to my article in the Washington Post about why you need a scale in your kitchen, a reader asked how to convert recipes from cups to weights and how to know whether a scale is accurate. Her questions and my answers follow, in addition to my cheat sheet of weights for the most […]
What to Expect When You Finish Writing A Book
My publisher (Artisan Books) is an imprint of Workman Publishing, the folks that brought us What to Expect When You Are Expecting. Now that’s a book that will never go out of style, right? The reader hangs on every word for 9 months: month-by-month it tells the pregnant one what she may or may not […]
A nice entry
Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem. Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, […]
Entry with Audio
Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem. Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, […]
What I Learned From My Mother
Some people were taught to cook by their mothers. I was not. My mother was not sure enough of herself in the kitchen to preach or teach, per se. You just had to hand around. She cooked simple food but was never adamant about her methods, although she was and is adamant about what she […]
Temper Tantrum Part Two
As I said in Temper Tantrum Part One (below), instructions for tempering chocolate are usually brief and deceptively easy looking. As a result, many people find tempering to be completely frustrating. I hope the following not-so-brief notes and instructions adapted from my book, Seriously Bittersweet (Artisan, 20130) will help. Even if you prefer to use a […]
Flavor Flours
Using flours such as rice, oat, corn, buckwheat, chestnut, teff, sorghum, and coconut, as hero ingredients and sources of flavor and texture—not just as mere substitutes for wheat flour, Flavor Flours breaks tradition with classic baking and contemporary gluten free baking as we know it. Here is a new world of flavor for every curious baker […]
Temper Tantrum Part One
I started my career making chocolate truffles without ever having tempered chocolate. I did not even know how to temper. I’m not bragging about my ignorance, but my rule breaking turned into revelation: a national obsession for chocolate truffles was launched from my Berkeley kitchen in the early 1970’s. Those truffles—first made in my home kitchen and […]
Entry without preview image
Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem. Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, […]
Entry with Post Format “Video”
Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem. Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, […]
Seriously Bittersweet
The book is an updated and revised edition of Bittersweet: Recipes and Tales from a Life in Chocolate (Artisan 2003), which was named the 2004 IACP Cookbook of the Year. These days people are accustomed to seeing chocolate labeled 54%, 61%, or 72% on grocery store shelves, but some most bakers are still confused by what the labeling […]
Procrastination (With Extra Virgin Olive Oil)
I do some of my best work when I supposed to be doing something else. Right now I’m supposed to be reading/correcting galleys for the revised edition of Bittersweet, which will come out in October (provided that I finish reading/correcting). The new title is Seriously Bitter Sweet. I’ve begun to think of it (affectionately) as […]
Bacon Meringues
I was getting tired of seeing and hearing about bacon in every recipe all day every day. The only answer was to try it myself. These meringues really are good. You might want to cook the whole pound of bacon although the recipe calls for only 10 strips, because (who knows) you might need a […]
More Meringue Madness
I tasted my first Meringue Glacé decades ago in Castelnaudary, that French town on the Canal du Midi, renowned for its Cassoulet. I was so full of Cassoulet I should not have even glanced at the dessert menu, but I couldn’t resist the Meringue Glacé. When it came, what was it anyway? Plain-as-can-be meringues with […]
Chunky Chocolate Coconut Almond Meringues are Not Just for Passover
I hate to limit anything delicious to a specific audience. I’m afraid that if I label any cookie or dessert “for Passover” or “Gluten Free” people who don’t know from Passover or do not suffer from gluten insensitivity will just turn the page. Meanwhile, even though I normally prefer all kinds of bitter and tart flavors, […]
A small gallery
Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor. Aenean massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem. Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu. In enim justo, […]