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Flavor Flours Hardcover – 10 Nov 2014

4.4 out of 5 stars 10 customer reviews

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Product details

  • Hardcover: 352 pages
  • Publisher: Artisan (10 Nov. 2014)
  • Language: English
  • ISBN-10: 9781579655136
  • ISBN-13: 978-1579655136
  • ASIN: 1579655130
  • Product Dimensions: 20.3 x 3.2 x 26 cm
  • Average Customer Review: 4.4 out of 5 stars 10 customer reviews
  • Amazon Bestsellers Rank: 181,941 in Books (See Top 100 in Books)
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Review

Flavor Flour [is] filled with nearly 135 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 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 --Various

About the Author

Alice Medrich is the winner of five James Beard Foundation Awards, most recently Best Baking & Dessert Book of the Year for her tenth cookbook, Flavor Flours (Artisan Books, November 2014). She received her formal training at the prestigious cole Len tre in France and is widely credited with popularizing chocolate truffles in America. Medrich writes for Food52.com and teaches online baking courses at Craftsy.com. She lives in Berkeley, California.


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