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For me, creating desserts has always been a way to delight the eye and the mind, as well as the palate. I am endlessly inspired and challenged by ingredients and flavors—the craft involved both in bringing them together and writing about the process.
More »
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For me, creating desserts has always been a way to delight the eye and the mind, as well as the palate. I am endlessly inspired and challenged by ingredients and flavors—the craft involved both in bringing them together and writing about the process.
More »
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For me, creating desserts has always been a way to delight the eye and the mind, as well as the palate. I am endlessly inspired and challenged by ingredients and flavors—the craft involved both in bringing them together and writing about the process.
More »
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For me, creating desserts has always been a way to delight the eye and the mind, as well as the palate. I am endlessly inspired and challenged by ingredients and flavors—the craft involved both in bringing them together and writing about the process.
More »
Just Out
"Gluten Free Flavor Flours" is the new paperback edition of my book "Flavor Flours". Scroll down and check out the new, Dover Edition of my first book, "Cocolat"! More»
Video Classes!
My video course on Craftsy.com covers favorite signature cakes, tons of technique, and great special effects. More»
About Alice
My career started with a handwritten recipe for the tiny cocoa-dusted chocolate truffles given to me by my Paris landlady in 1973. More»