Alice Medrich

Alice Medrich’s honors include two James Beard Foundation Awards for Cookbook of the Year and IACP’s 2011 Best Baking Book award for Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies. She received her formal training at the prestigious École Lenôtre in France and is widely credited with introducing the chocolate truffle to the United States. Alice’s most recent books are Seriously Bitter Sweet and Flavor Flours. Connect with her on Facebook and Twitter: @AliceMedrich.

Articles by Alice

How to Write Chocolate Recipes that Work (Hint: The Secret is in the Cacao Percentage)

All of us who create recipes for publication know that the job doesn’t end when we pull something out of the oven that is just too delicious for…

Books by Alice

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 and passionate eater, not just for those living gluten free. The book is organized by flour, with useful information on its taste, flavor affinities, and more. Recipes include dozens of familiar favorites, but with results that will surprise and delight. Buckwheat flour adds a delicate and beguiling floral flavor to a sponge cake and rich complexity to a date nut loaf. Corn flour adds a sweet earthy flavor to an airy chiffon cake and pleasing crunch to a buttery lemon tart crust. Genoise made with chestnut flour transforms a traditional chestnut buche de noel. Brownies and chocolate soufflés made with rice flour taste more chocolatey, and oat flour contributes its mojo to a divine American style chocolate layer cake. Flavor Flours takes these desserts, and more, to the next level.

2015 IACP Award finalist
2015 James Beard Award for Best Baking and Dessert Book