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Entries tagged with 'CTB: Pure Dessert'

Cook the Book: Golden Vanilla Bean Caramels

Serious Eats Adam Kuban 2 comments

OK, folks, break out your candy thermometers, 'cause you're going to need 'em for this one. These caramels, which come from Pure Dessert by Alice Medrich use whole ground vanilla beans and golden syrup, which makes them extra delicious. If... More

Cook the Book: Italian Chocolate-Almond Torte

Serious Eats Adam Kuban Post a comment

Alice Medrich, author of Pure Dessert, from which this recipe comes, took inspiration for this Italian Chocolate-Almond Torte from Claudia Roden's torta di mandorle e cioccolata in Roden's Book of Jewish Food. The chocolate in this torte is ground, rather... More

Cook the Book: Olive Oil and Sherry Pound Cake

Serious Eats Adam Kuban 3 comments

Alice Medrich, author of Pure Dessert, from which this recipe comes, advises would-be bakers of this cake not to fear the olive oil in it. The result won't be overly sweet, as you'd imagine. Instead, the oil, sherry, and orange... More

Cook the Book: Sesame Coins

Serious Eats Adam Kuban 5 comments

Truth be told, about the only time I run into sesame seeds is on a bagel or hamburger bun. But the little suckers always delight me when they appear in desserts, as they do in this recipe for sesame cookies... More

Cook the Book: Walnut Sponge Cake

Serious Eats Robyn Lee 2 comments

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'

Adam Kuban Closed

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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