'CTB: Pure Dessert' on Serious Eats

Cook the Book: Walnut Sponge Cake

And the first dessert out of the gate this week is Medrich's Walnut Sponge Cake. And though the title specifically mentions walnuts, you can substitute whatever nut you desire—maybe some toasted, skinned hazelnuts or almonds. Topping it with berries and... More

Cook the Book: 'Pure Dessert'

It's been a while since we've done a strictly dessert Cook the Book, so this week we're featuring Alice Medrich's Pure Dessert. Medrich first came to fame in the 1970s as founder of Cocolat, her San Francisco Bay Area chocolate and dessert store. After selling the business, she went on to write three award-winning dessert cookbooks (Cocolat, Chocolate and the Art of Low-Fat Desserts, and Alice Medrich's Cookies and Brownies). Here, in Pure Dessert, chapters are arranged by flavor—among others, sections highlight the use of milk; grains, nuts, and seeds; chocolate; and herbs and spices. With beautiful photography and extensive notes, it look like just the book to cook from now that fall is upon us and thoughts turn to... More

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