Best Cocoa Brownies – Artisan by Alice Medrich http://www.epicurious.com/recipes/food/views/108346 (1 reply, last updated by Antilope October 5, 2007)

Does anyone have Alice's brownie recipe that begins with 6 oz. of unsalted butter and 2/3 c. of Dutch processed cocoa? Unfortunately, the remainder of my copy of the recipe which, I believe, came from an article in the SF... (1 reply, last updated by hunter moore December 25, 2003)

Alice's Luscious Chocolate Mousse http://www.recipezaar.com/108505 (1 reply, last updated by Antilope October 5, 2007)

I just made these Alice Medrich cookies (not sure if they’re in your books). They are cakey and rich and not overly sweet. http://orangette.blogspot.com/2007/10/d-e-s-s-e-r-t.html (2 replies, last updated by thesu October 31, 2007)

First of all, have you made this cake and is it great—-e.g. birthday-cake worthy? Second of all, would it go well with lemon ice cream (it’s got lemon zest in it)? Or should I just stick with Medrich's advice and top... (0 replies, last updated by bella_sarda August 17, 2009)

I just happened to be in Half Price Books last week at just the right time. There was 1 copy of Alice Medrich's brand new book Pure Dessert. It just came out last month. It is beautiful and varied, not just chocolate. I... (0 replies, last updated by Candy September 27, 2007)

From Alice Medrich's Chocolate and the Art of Low-Fat Desserts: Chocolate Souffles: http://esurientes.blogspot.com/2005/10/alice-medrichs-low-fat-chocolate.html Chocolate Truffles:... (7 replies, last updated by maxim0512 May 20, 2008)

A series of five Sunday morning sessions where Bay Area Jewish chefs “share their culinary beginnings, family recipes, cooking demonstrations and offer tastes.” The chefs this year are Alice Medrich, Maralyn Tabatsky... (0 replies, last updated by Ruth Lafler January 15, 2009)

Alice Medrich discusses several ways in her books, and they’re worth reading. Whatever method you use (stovetop, micro) dump some cool chopped chocolate into the melted to bring the temp down quickly (beats the heck out of... (3 replies, last updated by D.Gresh February 23, 2006)

Not a website, but Bittersweet by Alice Medrich has quite a few savory recipes. Vegetables, pasta, mole, etc. They look delicious. Most of them utilize cocoa nibs. -Becca (2 replies, last updated by Nancy Berry October 11, 2005)

Alice Medrich's book “Cocolat” has a recipe for Prune and Armagnac Loaf. Delicious, and it keeps well. Toasted walnuts are a nice addition. (2 replies, last updated by GG Mora December 11, 2002)

You should get the book Bittersweet by Alice Medrich which is absolutely filled with information and appropriate recipes! (6 replies, last updated by Xochitl10 December 11, 2005)

I third the vote on the thermapen, after trying 4 or 5 different ones. If I had a infrared laser one, I’d be sure to stir the chocolate first. BTW: I read your blog, and would encourage you to also read Alice Medrich's choc... (7 replies, last updated by MikeG April 13, 2006)

This Alice Medrich recipe I found on the Scharffen Berger site ALWAYS comes out chewy. Think melting the butter might be part of reason — only recipe I’ve ever used that calls for this:... (2 replies, last updated by chowser May 20, 2009)

barrel aged vanilla. I also added about a TBS. of bourbon to the dough too. It was realy fine. Right now I have some vanilla shortbread resting. The recipe is from Alice Medrich's Pure Desert. It smells divine. It calls for the... (0 replies, last updated by Candy April 12, 2009)