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The beloved Alice Medrich, renowned for the impeccably written and tested recipes that have three times earned her Cookbook of the Year honors—most recently from the IACP for Bitt

A refreshing change in every respect When you are working with great ingredients, you want to keep it simple. You don’t want to blur flavor by overcomplicating. This is why Pure Dessert, from

"Cocolat is to chocolate what Tiffany is to diamonds." — Gourmet magazine.One of America's leading chocolatiers and the founder of the famous Cocolat shops shares the secrets behind her decadent

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

Holiday Cookies is the newest addition to the Artisanal Kitchen series, adapted from Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies (Artisan, 2010) by Alice Medrich. Holiday Cookies provide

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 flou

It is hard, today, to imagine a time when the word bittersweet was rarely spoken, when 70 percent of the chocolate purchased by Americans was milk chocolate. Today's world of chocolate is a much larger universe, where not only is the quality better and variety wider, but the very composition of the chocolate has changed. To do justice to these new chocolates, which contain more pure chocolate and less sugar, we need a fresh approach to chocolate desserts—a new kind of recipe—and someone to crack the code for substituting one chocolate for another in both new and classic recipes. Alice Medrich, the "First Lady of Chocolate," delivers.With nearly 150 recipes—each delicious and foolproof, no matter your level of expertise—BitterSweet answers every chocolate question, teaches every technique, confides every secret, satisfies every craving. You'll marvel that recipes as basic as brownies and chocolate cake, mint chocolate chip ice cream and chocolate mousse, can still surprise and excite

?2010 IACP Baking Book of the YearWith recipes organized by texture! Flaky, gooey, crunchy, crispy, chewy, chunky, melt-in-your-mouth . . . Cookies are easy, enticing, and fun. Yet as the award-winnin

Homemade desserts just got quicker, easier, and smarterAlice Medrich rewrites the dessert menu for cooks in search of totally doable desserts without hours of prep. In?Sinfully Easy Delicious Desserts

Baking with flavor 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 structur

The award-winning author of Cocolat: Extraordinary Chocolate Desserts presents a new collection of 125 distinctive and delectable recipes in which chocolate plays a key role, including such sensuous t

Keep track of all of your favorite recipes with this innovative new recipe organizer. Featuring a handy easel format for easy countertop display, 12 high-capacity pocket dividers, recipe splashguards

Chocophiles are discovering what professional bakers such as Alice Medrich and David Lebovitz have known all along: Guittard, San Francisco's oldest continuously family-owned chocolate company, makes

For more than 20 years, Margaret Fox served up some of California's tastiest breakfasts and brunches at her landmark restaurant Caf?c Beaujolais on the Mendocino coast. The original MORNING FOOD share

2009 IACP Cookbook Awards Winner!Nominated for a 2009 James Beard Foundation Award.Sur La Table teamed with pastry chef and baking teacher Cindy Mushet to bring you the ultimate guide to baking. Beaut