Making Sense of Cocoa Powder
Cocoa Powder 101 – Read my piece on Guittard cocoa powders and how to use them. 2022
Even More About Cocoa Powder!
Type of Cocoa Powder Explained – Read my piece for King Arthur Flour – 2022
Cake and Friendship
2023 Edible East Bay
Art in The Making
It was an honor to write this essay for Christopher Benson’s book, Art in The Making, Essays By artists About what They Do, By Christopher Benson, (The Fisher Press, 2022)
Madam Cocolat – New York Times
At a table in a gourmet coffee shop at the stylish Stanford Shopping Center, a 35-year-old woman sips her French-roast coffee and nibbles on a confection she has surreptitiously removed from a distinctive black shopping bag stamped with gold rectangles and the word ”Cocolat.”
LA Times – 2105
7 Tips we learned about chocolate from Alice Medrich
Julia Child: Raspberry Ruffle Genoise Cake
Master teacher and chocolatier, Alice Medrich from Berkeley, CA, visits Julia Child in her kitchen. Medrich creates a chocolate genoise raspberry ruffle cake, providing tips on the best way to melt and shape chocolate. She layers the cake with creme fraiche, melted chocolate, rum syrup and rasperries in an adjustable pan and places the chilled, fan-shaped chocolates as a decorative topping.
Food52 – 2015
Food52 Guide to Alice Medrich’s baking books
Desserts First – 2015
“Pastry Girl” Anita Chu reviews “Flavor Flours”
Martha Stewart Living – 2014
Baking by the Book: “Flavor Flours”
Alice Medrich on YouTube
Medrich Cookbook Targets Novice Cooks – 2012
Berkeleyside – Nosh -2011
Alice Medrich’s Sweet life
How to Make Meringue Mushrooms – Chow.com
Meringue mushrooms are a whimsical addition to a yule log or cookie plate. Alice Medrich, author of Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, shows how to create realistic mushrooms from a basic meringue recipe.
It’s All About Hitting The Sweet Spot—Nov 2011
On a recent afternoon in her North Berkeley Craftsman kitchen, Ms. Medrich began testing for a new book about gluten-free baking, which poses the challenge of creating desserts without the wheat flour that some people avoid for health reasons
Bon Appetit – Feb 2011
Cocoa Brownies with Brown Butter and Walnuts on the cover of Bon Appetit , and more.
Eating Well – Jan/Feb 2011
Expert Alice Medrich’s Tips on Cooking With Chocolate By Joyce Hendley, “The Queen of Chocolate,” January/February 2011
Chewy, Gooey, Crispy, Crunchy Cookies
Alice Medrich shares here recipe for Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies on FOX 9 Morning News.
Pure Dessert: Q&A with Alice Medrich
I was so intrigued by the concept – and in love with the results – that I asked Alice if she would mind chatting a bit about the book and how her approach to dessert has changed over the years. Happily, she agreed.
Food & Wine – Jan/Feb 2011
Cocoa Tuiles were featured in Food and Wine Oct 2007
Alice Medrich: Way beyond chocolate
In ‘Pure Dessert,’ recipes from the ‘first lady of chocolate’ bake bold and beautiful.
The Minimalist’s Dessert
Confectioner Alice Medrich talks about simple, artisanal sweets
Alice Medrich: Chocolate Queen
In an interview, Alice Medrich, author of Chocolate Holidays, reveals why she is passionate about chocolate.
At Cocolat, the Truffle is not a Trifle
TEN years ago this month, Alice Medrich tucked her brown curls under a crisp pastry chef’s hat and began creating chocolate desserts. For three days she and a friend worked almost continuously to meet a 10 A.M. Saturday deadline.