FLAVOR FLOURS: A NEW WAY TO BAKE WITH TEFF, BUCKWHEAT, SORGHUM, OTHER WHOLE AND ANCIENT GRAINS, NUTS AND NON-WHEAT FLOURS
Book ID/图书代码： 14560014B74056
English Summary/英文概要： In this monumental new work, beloved dessert queen Alice Medrich applies her baking precision and impeccable palate to flavor flours—wheat-flour alternatives including rice flour, oat flour, corn flour, sorghum flour, teff, and more. The resulting (gluten-free!) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes—including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Soufflé Cake, and Blueberry Corn Flour Cobbler—take the flavors of our favorite desserts to the next level.
The book is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours don’t react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for.
Chinese Summary/中文概要： 在这项不朽的新工作中，亲爱的甜品女王爱丽丝•麦德瑞奇将她的烘烤精度和完美的口感应用到《给面粉调味》——小麦面粉可以用米粉，燕麦粉，玉米粉，高粱粉，画眉草等代替。最终的食谱（无谷蛋白！）展示了用代替的面粉，再加上额外的香料烘烤而成的成果。用米粉制作果仁巧克力的味道比巧克力更好。荞麦增加了海枣和坚果蛋糕的复杂性。芝士蛋糕添加了栗粉壳；用画眉草做巧克力夹心蛋糕可得到同样令人满意的生日蛋糕。书中有将近125份食谱——包括双燕麦饼干，荞麦姜饼，巧克力蛋奶酥栗子蛋糕，蓝莓玉米粉酥皮水果馅饼。
这是一本关于面粉，它的味道的有用信息和香料等的书。而且《给面粉调味》没有重复与小麦面粉相同做法的食谱，麦德瑞奇非常清晰和详细地解释了自己创新的新技术。（LNL）
Awards/获奖情况：“爱丽丝•麦德瑞奇向我们介绍了面粉的新做法，修改了经典并用纯天然谷物和香料创造了吸引人的，符合当今口味的甜点。《给面粉调味》打破了面包的桎梏，每一页都有诱惑与美味的新发现。拿一些抹了黄油的盘子吧 . . . 准备探索！“——戴维•莱博维兹，《我的巴黎厨房》的作者“Alice Medrich introduces us to a new round of flours, revising the classics as well as creating a spectacular, contemporary range of desserts for today’s tastes using natural grains to dial up flavors. Flavor Flours breaks new ground for bakers, and each page tempts with a delicious new discovery. Get those pans buttered . . . and get ready to explore!”—David Lebovitz, author of My Paris Kitchen
About the Author/作者介绍： 爱丽丝•麦德瑞奇是烘焙世界的真正明星，她比任何其他作者都赢得了更多的烹饪书籍年度奖，和最好的甜点和烘焙类奖项。她在法国著名的 êcole Lenôtre进行正式的培训，她开始制作松露巧克力并在颇具影响力的伯克利甜品店cocolat出售，由此她被广泛地认为是将松露巧克力引入美国的人。她已经离开零售世界，把她的大部分职业生涯时间投入到教学和分享她关于烘烤的知识。
她写了《给面粉调味》，《真正苦甜参半》（她2003年 IACP获奖书籍《苦乐参半》的完整修订版），《简单美味的甜点》，《嚼在你嘴里融化的蜜糖脆饼》，《纯粹的甜点》，《巧克力的节日》。
Alice Medrich is truly a star in the baking world, having won more cookbook-of-the-year awards and best in the dessert and baking category awards than any other author. She received her formal training at the prestigious êcole Lenôtre in France, and is widely credited with introducing the chocolate truffle to the United States when she began making and selling them at her influential Berkeley dessert shop, Cocolat. She has since left the retail world, devoting much of her career to teaching and sharing her expansive knowledge about baking.
She is the author of Flavor Flours, Seriously Bitter Sweet (a complete revision of her 2003 IACP-prize-winning BitterSweet), Sinfully Easy Delicious Desserts, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, Pure Dessert, and Chocolate Holidays.
Format:HARDCOVER
Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE
Complex/Traditional Chinese/繁体中文：AVAILABLE
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