Pure Dessert by Alice Medrich
Delicate handmade cheeses, wholesome grains, organic yogurts, and great chocolates create pure and simple desserts that provide soul satisfaction through the pleasure of real flavours. Taste how sesame seeds and sesame oil completely redefine cake and the lovely, nutty flavour buckwheat flour brings to indulgent buttery cookies and strawberry shortcake. Medrich transforms ice cream by using honey, pound cake with the addition of olive oil and sherry, and meringue by adding chestnut flour and walnuts. Recipes like Cardamom-Roasted Figs and Chilled Oranges in Rum-Caramel Syrup prove that authentic, fresh flavours taste best and make for desserts that are easy and stylish.Alice Medrich has won five James Beard Foundation Awards, most recently for her tenth cookbook, Flavor Flours (Artisan Books, November 2014), which won Best Baking & Dessert Book of the Year. She studied at the famed Ecole Lenotre in France and is generally credited with popularizing chocolate truffles in the United States. Medrich contributes to Food52.com and Craftsy.com, where she conducts online baking classes. She is a resident of Berkeley, California.
| SKU | Unavailable |
| ISBN 13 | 9781579652111 |
| ISBN 10 | 1579652115 |
| Title | Pure Dessert |
| Author | Alice Medrich |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Artisan |
| Year published | 2007-09-05 |
| Number of pages | 272 |
| Prizes | Commended for IACP Crystal Whisk Award (Bread/Baking/Sweets) 2008, Short-listed for James Beard Foundation Book Awards (Baking/Desserts) 2008 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |