Alice Medrich Knihy

Originally published: New York, NY: Warner Books, 1990.

"BitterSweet" by Alice Medrich explores the evolving world of chocolate, offering nearly 150 customizable recipes that cater to various chocolate types. With insights on techniques and substitutions, this book transforms classic desserts and introduces innovative creations, reflecting Medrich's extensive experience and passion for chocolate.

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.

Beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavour flours - wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more.

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.

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.

For the connoisseurs who prized Cocolat--Medrich's award-winning book of lavish chocolate desserts--here is the brilliant follow-up cookbook of delicious, amazingly low-fat treats. This richly illustrated, full-color guide features more than 80 recipes.