(Paperback)

Baking with flavour flours--oat flour, sorghum flour, teff, coconut flour, and nut flours, like almond and hazelnut--adds a new dimension to dessert recipes. Rather than simply adding starch and structure to a dessert (as is the case with wheat flour), these flours elevate the taste of the dessert as well.

The world of chocolate has changed dramatically. In this book, each recipe contains notes for the baker, so whether you are baking with a mild 52 per cent chocolate from Scharffen Berger or an intense 72 per cent chocolate from Ghirardelli, the recipes can be customised to yield good results.

(Hardback)

In the latest addition to the Artisanal Kitchen series, baking expert Alice Medrich offers more than 30 gluten-free holiday baking recipes for festive cookies, shortbread, bars, and more adapted from her James Beard Awardwinning book Flavor Flours.

(Hardback)

The single-subject Artisanal Kitchen series grows with a book featuring delightfully delicious cookies, bars, and savory treats for holiday baking by dessert master Alice Medrich.