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Alice Medrich: Flavor Flours
In this groundbreaking new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours, a term she coined for flours that don't simply add starch and structure to baked goods (as is the case with wheat flour), but also add an extra dimension of flavor. Brownies made with rice flour, for example, taste more chocolatey, and cheesecake derives more depth when made with a chestnut flour crust. The 125 (gluten-free!) recipes elevate classic desserts to new heights. Think Caramel Apple Upside-Down Cake, Coconut Key Lime Tart, and Nutella Sandwich Cookies. Winner of multiple James Beard Foundation and IACP cookbook awards, Medrich is known as the "queen of chocolate" in part for introducing chocolate truffles to America. "Each page tempts with a delicious, new discovery." David Lebovitz, author of My Paris Kitchen
David Tanis12:15 PM | David Tanis: One Good Dish: The Pleasures of a Simple Meal
Whether it's pasta at midnight or beans for breakfast, here are 100 simple and delicious recipes, epitomizing David Tanis's sophisticated but reassuringly manageable approach to everyday eating. Tanis has presided over kitchens in Santa Fe and Paris and is perhaps best known for his 25 years as chef at Chez Panisse in Berkeley, California. He writes the weekly City Kitchen column for The New York Times and has authored three cookbooks: A Platter of Figs, named one of the 50 best cookbooks ever written by Britain's Guardian/Observer, and two James Beard Award finalists, Heart of the Artichoke and One Good Dish. "Trust David Tanis to keep it real. . . . The oeuvre [of One Good Dish] is modern and American, unfussy and charming."Washington Post
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UbicaciónEvelyn Rubenstein Jewish Community Center (Ver)
5601 S. Braeswood Blvd.
Houston, TX 77096
United States
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