Alice Medrich is well-known in the food world for her expertise with chocolate, French pastry, and baking. In fact, she introduced one of America’s treasured desserts, the chocolate truffle, which, in the 1970’s and 80’s, was virtually unknown. We’ll talk about her journey and what it was like to be part of a food movement that is still influencing us today. And, we’ll also dive into her most recent cookbook, Flavor Flours. It’s a celebration of grains that are gluten free and she teaches us what those grains—or flours in this case—can offer us when married with the impeccable craft of a fantastic baker. Alice Medrich, has won numerous awards for her cookbooks, including James Beard awards and a Julia Child first cookbook award.
Special: My Favorite Donut
Dumplings, Crispy Vietnamese Crepes & A Savory Rice Cake
Cookie Baking Secrets: Chocolate Chip Cookies & Butter Cookies
Special: Classic Chocolate Cake with a Ganache Finish
Bread: Whole Grain Goodness
Winter & Holiday Baking: Two Festive Treats
Don’t Open the Door: Eclairs Special
Decadent Chocolate Tart and a Festive Cranberry Tart
Aran Goyoaga: Cannelle et Vanille Cookbook (Gluten free)
Bread Baking Basics: Brioche, Baguettes, and Pita Bread
Quelcy Kogel: The Gluten Free Grains Cookbook
Doughnuts, Cheesecake, & A Peanut Butter “Milkshake"
Reem Kassis: The Palestinian Table
Socca Flatbread, Alegria & A Spectacular Muffin
Amaranth “Polenta” Cakes, an Easy-To-Prepare Boozy Dessert, & More
Panforte Nero, Alfajores, and Queen of the Nile - Alice Medrich's Cookbook
Buttery Crackers, Super-Seeded Crackers and More! with Paleo and Vegan Recipes
Portuguese Desserts Adapted From David Leite’s Cookbook
David Leite: Interview with an Award-Winning Author and Baker, Part 2 of 2
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