At a table in a gourmet coffee shop at the stylish Stanford Shopping Center, a 35-year-old woman sips her French-roast coffee and nibbles on a confection she has surreptitiously removed from a distinctive black shopping bag stamped with gold rectangles and the word ”Cocolat.”
7 Tips we learned about chocolate from Alice Medrich
Master teacher and chocolatier, Alice Medrich from Berkeley, CA, visits Julia Child in her kitchen. Medrich creates a chocolate genoise raspberry ruffle cake, providing tips on the best way to melt and shape chocolate. She layers the cake with creme fraiche, melted chocolate, rum syrup and rasperries in an adjustable pan and places the chilled, fan-shaped chocolates as a decorative topping.
Food52 Guide to Alice Medrich’s baking books
“Pastry Girl” Anita Chu reviews “Flavor Flours”
Baking by the Book: “Flavor Flours”
Alice Medrich’s Sweet life
Meringue mushrooms are a whimsical addition to a yule log or cookie plate. Alice Medrich, author of Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, shows how to create realistic mushrooms from a basic meringue recipe.
On a recent afternoon in her North Berkeley Craftsman kitchen, Ms. Medrich began testing for a new book about gluten-free baking, which poses the challenge of creating desserts without the wheat flour that some people avoid for health reasons
Cocoa Brownies with Brown Butter and Walnuts on the cover of Bon Appetit , and more.
Expert Alice Medrich's Tips on Cooking With Chocolate By Joyce Hendley, "The Queen of Chocolate," January/February 2011
Alice Medrich shares here recipe for Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies on FOX 9 Morning News.
I was so intrigued by the concept – and in love with the results – that I asked Alice if she would mind chatting a bit about the book and how her approach to dessert has changed over the years. Happily, she agreed.
Cocoa Tuiles were featured in Food and Wine Oct 2007
In ‘Pure Dessert,’ recipes from the ‘first lady of chocolate’ bake bold and beautiful.
Confectioner Alice Medrich talks about simple, artisanal sweets
In an interview, Alice Medrich, author of Chocolate Holidays, reveals why she is passionate about chocolate.
TEN years ago this month, Alice Medrich tucked her brown curls under a crisp pastry chef’s hat and began creating chocolate desserts. For three days she and a friend worked almost continuously to meet a 10 A.M. Saturday deadline.