Alice Medrich is truly a star in the baking world, having won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious École Lenôtre in France, and is widely credited with introducing the chocolate truffle to the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has since left the retail world, devoting much of her career to teaching and sharing her expansive knowledge about baking.
"Authoritative. . . . In [Medrich's] hands, earthy teff flour,
nutty sorghum flour, sweet coconut flour and others are not just
substitutes for wheat flour; they add complex and fascinating notes
to baked goods of all kinds."
--New York Times
"A sophisticated (and decidedly un-hippie) primer on using
alternative flours like corn, oat, buckwheat and sorghum to add
complexity to baked goods."
--Wall Street Journal
"New, assiduously tested recipes for cakes, cookies, biscuits, and
more. The book's genius is that . . . Alice began by isolating the
best properties of a host of nonwheat flours, then created treats
that spotlight their flavors. The results are delicious, and just
happen to be gluten-free."
--Martha Stewart Living
"Quietly revolutionary. . . . [The] thinking baking person's
gluten-free cookbook."
--Paste
"An entirely new approach to baking without wheat. This book is a
game changer."
--Portland Oregonian
"Demystifies the flavor and texture properties of the flours, with
recipes that range from a dinner-party-worthy chocolate-chestnut
soufflé cake to a raisin-studded dark and spicy pumpkin loaf for
all-day snacking. Classic favorites like brownies, cookies and
basic cakes are also part of the mix."
--San Francisco Chronicle
"Flavor Flours . . . will liven up your baking routine, whether or
not you're gluten-free."
--Food52
"When I hear that Alice Medrich . . . has a new book out, it's all
I can do to keep myself from running to the nearest bookstore and
shouting, 'Shut up and take my money!' at whoever's behind the
counter."
--Library Journal
"Her spin on gluten-free baking actually improves cakes, scones,
and cookies."
--Refinery29
"Alice Medrich introduces us to a new round of flours, revising the
classics as well as creating a spectacular, contemporary range of
desserts for today's tastes using natural grains to dial up
flavors. Flavor Flours breaks new ground for bakers, and each page
tempts with a delicious new discovery."
--David Lebovitz, author of My Paris Kitchen
"I'm thrilled that Alice Medrich, one of America's premier bakers,
has embraced teff, buckwheat, oat, and rice flours. She understands
that these flours are far more than substitutes for wheat flour.
These flavor flours are stars on their own, full of character. Her
recipes are sure to entice you to move into the kitchen and start
baking."
--Shauna James Ahern, author of Gluten-Free Girl Every Day
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