Winner, James Beard Foundation Award, Best Book of the Year in Baking & Desserts In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours—wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes—including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler—take the flavors of our favorite desserts to the next level. The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours don’t react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for.
|Product dimensions:||7.70(w) x 10.00(h) x 1.40(d)|
About the Author
Alice Medrich has won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious École Lenôtre in France and is credited with popularizing chocolate truffles in the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has devoted much of her career to teaching and sharing her expansive knowledge about baking. Find her on Instagram and Twitter @alicemedrich.
Most Helpful Customer Reviews
An excellent GLUTEN FREE cookbook.
I love cooking healthy for my family, though I acknowledge that I don't do it as often as I should. I do try to stay away from refined, white flours so was looking for recipes using different, healthier flours. We are not gluten intolerant nor do I try to cook gluten free, so I was not looking for recipes that mix multiple flours to mimic wheat, but rather tasty recipes using healthier flours. I was very disappointed, therefore, when I realized as I browsed through this book that what seemed to me to be the majority of the recipes lean on white rice flour. Maybe it's just me, but there's not exactly a lot of nutrients in white rice flour. White rice has been bleached and pretty much everything good about it is gone, so it stands to reason that white rice flour isn't going to have much good going for it. I love the idea of this cookbook. I would love to learn to cook with other flours such as sorghum, buckwheat and more, but it feels like cheating if in your section on sorghum, for instance, you call for 1/4 c of sorghum flour and 1 c of white rice flour or a scant 1/2 c sorghum and 1 1/3 c rice. The same thing happens over and over in all of the sections (each flour or flour family has its own section). There are some delicious looking recipes in this book, but I probably won't be cooking out of it much as to me I'll be healthier with wheat flour than white rice. I'm sorry, but this book just didn't work for me. I received a copy of this book from Artisan Books for my honest review. All thoughts and opinions are my own.