Cooking
I've said it before, but I'm in awe of Alice Medrich. She was an early chocolate evangelist in the Bay Area, who brought us luscious desserts and truffles, inspired by what she had tasted and learned in France. Over the past few years she has written several terrific and award-winning books on chocolate including Bittersweet, Chocolate and the Art of Low-Fat Desserts, and Chocolate Holidays.
Her latest book is a bit of a departure, it's not just about chocolate, but an exploration into the world of high quality ingredients. The chapters in Pure Dessert are focused on the flavors of Milk, Grain, Nuts and Seeds, Fruit, Chocolate, Honey and Sugar, Herbs and Spices, Flowers and Herbs, and Wine, Beer and Spirits. Intriguing, don't you think?
In each chapter is a discussion of the ingredients, the flavors and where they can take you. Best of all are the recipes, which are very simple, in part to highlight flavors and not confuse your palate. It's a celebration of the nuances that contribute to the flavors we love. Medrich is a true perfectionist with an almost scientific like approach, so you are unlikely to ever have trouble with one of her recipes. In this season of too much frosting, sprinkles and fluff, this book is refreshing. Recipes include, Cardamom Roasted Figs, Corn Tuiles with Salt and Pepper, Blackberry Buttermilk Sherbet, Hazelnut Whole Wheat Sables, White Chocolate Souffle Cakes with Chocolate Orange Sauce, and Guinness Ice Cream.
Today meet Alice Medrich at a book signing and dessert tasting(!) from noon until 2 at Fog City News
Fog City News
455 Market Street @ Fremont St
San Francisco
415.543.7400
- Meet Alice Medrich At Charles Chocolates
Photo ©Abigail Huller Just in time for Valetine's Day! The Alice Medrich event at Charles Chocolates has been rescheduled. Meet Alice Medrich and perhaps do a little holiday shopping at a favorite local chocolate shop. Charles Chocolates has a lovely...
- Never Enough Chocolate
Is there anything sadder than an empty box of chocolates? I'm not sure there is. If your mom is as big a fan of chocolate as my mom is, consider pairing a box of chocolates with something chocolatey that will last a whole lot longer. Like a book...
- Got Hot Chocolate?
You know the popular image of hot chocolate as well as I do. Hot chocolate is most notable as the beverage of choice when one is relaxing fireside, in an alpine lodge, possibly after schussing down a snow-covered mountainside. But it really shouldn't...
- Chocolate Revisited
Alice Medrich's book Bittersweet: Recipes and Tales from a Life in Chocolate was published a little over a year ago, since then I've noticed how crazy we are for chocolate. Again. It seems we are rediscovering how great chocolate is, especially...
- Bittersweet Cookbook
In Berkeley there are two famous Alices. One is Alice Waters, executive chef and owner of Chez Panisse, the great proponent of organic and sustainable food production and then there is Alice Medrich. Alice Medrich revolutionized the way way we think...
Cooking
Pure Dessert
I've said it before, but I'm in awe of Alice Medrich. She was an early chocolate evangelist in the Bay Area, who brought us luscious desserts and truffles, inspired by what she had tasted and learned in France. Over the past few years she has written several terrific and award-winning books on chocolate including Bittersweet, Chocolate and the Art of Low-Fat Desserts, and Chocolate Holidays.
Her latest book is a bit of a departure, it's not just about chocolate, but an exploration into the world of high quality ingredients. The chapters in Pure Dessert are focused on the flavors of Milk, Grain, Nuts and Seeds, Fruit, Chocolate, Honey and Sugar, Herbs and Spices, Flowers and Herbs, and Wine, Beer and Spirits. Intriguing, don't you think?
In each chapter is a discussion of the ingredients, the flavors and where they can take you. Best of all are the recipes, which are very simple, in part to highlight flavors and not confuse your palate. It's a celebration of the nuances that contribute to the flavors we love. Medrich is a true perfectionist with an almost scientific like approach, so you are unlikely to ever have trouble with one of her recipes. In this season of too much frosting, sprinkles and fluff, this book is refreshing. Recipes include, Cardamom Roasted Figs, Corn Tuiles with Salt and Pepper, Blackberry Buttermilk Sherbet, Hazelnut Whole Wheat Sables, White Chocolate Souffle Cakes with Chocolate Orange Sauce, and Guinness Ice Cream.
Today meet Alice Medrich at a book signing and dessert tasting(!) from noon until 2 at Fog City News
Fog City News
455 Market Street @ Fremont St
San Francisco
415.543.7400
- Meet Alice Medrich At Charles Chocolates
Photo ©Abigail Huller Just in time for Valetine's Day! The Alice Medrich event at Charles Chocolates has been rescheduled. Meet Alice Medrich and perhaps do a little holiday shopping at a favorite local chocolate shop. Charles Chocolates has a lovely...
- Never Enough Chocolate
Is there anything sadder than an empty box of chocolates? I'm not sure there is. If your mom is as big a fan of chocolate as my mom is, consider pairing a box of chocolates with something chocolatey that will last a whole lot longer. Like a book...
- Got Hot Chocolate?
You know the popular image of hot chocolate as well as I do. Hot chocolate is most notable as the beverage of choice when one is relaxing fireside, in an alpine lodge, possibly after schussing down a snow-covered mountainside. But it really shouldn't...
- Chocolate Revisited
Alice Medrich's book Bittersweet: Recipes and Tales from a Life in Chocolate was published a little over a year ago, since then I've noticed how crazy we are for chocolate. Again. It seems we are rediscovering how great chocolate is, especially...
- Bittersweet Cookbook
In Berkeley there are two famous Alices. One is Alice Waters, executive chef and owner of Chez Panisse, the great proponent of organic and sustainable food production and then there is Alice Medrich. Alice Medrich revolutionized the way way we think...