Flavor Flours, Signed Copy
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We favor flour with flavor.
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 flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolate-y. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results.
The book (with nearly 125 recipes) is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours don’t react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for.
Comes with a signed bookplate.
Photography by James Ransom
Details & Materials -
Meet the Maker
New York, NY
Best friends Alethea and Jill created the San Francisco-based flower shop Studio Choo and co-wrote The Flower Recipe Book -- a “flower-arranging bible” which translates floral design into language we understand, and have come to know and love. And we're partnering with Artisan Books to bring it all to you. Things are about to get pretty around here.View Full Profile
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