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Yo, Marilyn! Terrific article about Alice Medrich in the Wall Street Journal.
- Thread starter traca
- Start date
I have her new cookie book. Which recipes did you try? I met with Alice when she
was on tour for this book. One of the things I'll never forget, is she determined some cookies bake better on Silpat, some on parchment, and some directly on the cookie sheet. The publishers, on the other hand, wanted one standard phrase they could use throughout the book. She fought them, and eventually won the right to put in exact order, which baking sheet liner would produce the best results for each individual cookie.
"I bet that was a challenge to edit."
"You have NO IDEA!" Fortunately, as you can see in the article, she's obsessive about keeping good notes.
was on tour for this book. One of the things I'll never forget, is she determined some cookies bake better on Silpat, some on parchment, and some directly on the cookie sheet. The publishers, on the other hand, wanted one standard phrase they could use throughout the book. She fought them, and eventually won the right to put in exact order, which baking sheet liner would produce the best results for each individual cookie.
"I bet that was a challenge to edit."
"You have NO IDEA!" Fortunately, as you can see in the article, she's obsessive about keeping good notes.
You're right. I read her books for the knowledge I gain, not just for the recipes.
I only tried two recipes (both brownies: Steven Ritual's quick bake/ice down version and a light cakey one) but still want to try her graham cracker. I was debating between her recipe or "Good to the Grain" Kim Boyce's version and opted for Kim's. Sadly, it was a bit too intensively flavored. I had searched for and bought local honey with pollen and it is VERY STRONG and the combo of that plus the molasses simply overwhelmed the graham flavor.
I especially like how Alice is incorporating whole grains into her recipes. I just purchased teff flour to use with Kim's recipes, so I'm anxious to see Alice's because, personally, I have no clue what to do with this stuff other than injeri.
I almost took a photo of my chocolate or oatmeal cookie trials which include page after page of analysis and calculation. I felt like I had come home when I saw her clipboards. Rose Levy Beranbaum gives me the same vicarious thrill when she includes analysis with her instructions.
Thanks to your interview with her, Bittersweet showed me that I had duplicated her ratio substitution of 70% for unsweetened chocolate--ultimately creating Dyslexic Bittersweet Chocolate Sauce. I made me happy to get a good result, but it made me ecstatic to realize that--on my own--I had come up with the same result as Alice, my chocolate mentor.
http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300/ref=sr_1_1?s=books&ie=UTF8&qid=1323089266&sr=1-1
I only tried two recipes (both brownies: Steven Ritual's quick bake/ice down version and a light cakey one) but still want to try her graham cracker. I was debating between her recipe or "Good to the Grain" Kim Boyce's version and opted for Kim's. Sadly, it was a bit too intensively flavored. I had searched for and bought local honey with pollen and it is VERY STRONG and the combo of that plus the molasses simply overwhelmed the graham flavor.
I especially like how Alice is incorporating whole grains into her recipes. I just purchased teff flour to use with Kim's recipes, so I'm anxious to see Alice's because, personally, I have no clue what to do with this stuff other than injeri.
I almost took a photo of my chocolate or oatmeal cookie trials which include page after page of analysis and calculation. I felt like I had come home when I saw her clipboards. Rose Levy Beranbaum gives me the same vicarious thrill when she includes analysis with her instructions.
Thanks to your interview with her, Bittersweet showed me that I had duplicated her ratio substitution of 70% for unsweetened chocolate--ultimately creating Dyslexic Bittersweet Chocolate Sauce. I made me happy to get a good result, but it made me ecstatic to realize that--on my own--I had come up with the same result as Alice, my chocolate mentor.
http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300/ref=sr_1_1?s=books&ie=UTF8&qid=1323089266&sr=1-1
Bravo!! Alice is so generous with her knowledge, and our conversations are
rich with detail. I wish I could bring everyone along for the ride when we talk. I've been toying with starting a podcast so I can be more deliberate about broadcasting my chef/author interviews. Unfortunately I don't have the technical knowhow to bring it to life, but that's a solid goal of mine for 2012...even if I have spend a chunk of $$$ to make it happen.
rich with detail. I wish I could bring everyone along for the ride when we talk. I've been toying with starting a podcast so I can be more deliberate about broadcasting my chef/author interviews. Unfortunately I don't have the technical knowhow to bring it to life, but that's a solid goal of mine for 2012...even if I have spend a chunk of $$$ to make it happen.