Alice Medrich

Alice Medrich
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Even though chocolate has no season, Alice likes to pair it with the fruits and textures of the four seasons. Chocolate all year long. Can't be beat!

Alice Medrich
Alice's Featured Recipe
Olive Oil and Sherry Pound Cake

Click here for recipe

Author, pastry chef, and teacher, Alice Medrich is one of the country’s foremost experts on chocolate and chocolate desserts. Since 1976, when her renowned shop, Cocolat, opened, Alice’s innovative ideas and recipes and her insistence on quality ingredients have influenced a generation of confectioners, pastry chefs, and home cooks. Among her early accomplishments, Alice is credited with popularizing chocolate truffles in the US and introducing the larger “American” chocolate truffle, now a mainstream confection.


The New York Times recognized Alice for creative leadership in the decades that saw the gourmet and specialty food segment take on national culinary stature. She is a featured case study in Growing a Business, Paul Hawkens’s book and TV series profiling successful entrepreneurs. Alice’s other television appearances include the Food Network’s Chef Du Jour and Baker’s Dozen, Julia Child’s PBS series Baking with Julia, and Joan Nathan’s Jewish Cooking in America.


Since selling her interest in Cocolat in 1989, Alice has become an award-winning cookbook author, receiving three Cookbook of the Year awards from the James Beard Foundation and the International Association of Culinary Professionals for COCOLAT: Extraordinary Chocolate Desserts (Warner Books, 1990), Chocolate and the Art of Low-Fat Desserts (Warner Books, 1994); and BITTERSWEET: Recipes and Tales from a Life in Chocolate (Artisan, 2003; Artisan published a revised and updated edition,Seriously Bitter Sweet, in 2013). In 2007, GourmetBon Appétit, and Food & Wine magazines named her Pure Dessert (Artisan, 2007) one of the top cookbooks of the year. Chewy Gooey Crispy Crunchy Melt-in-Your Mouth Cookies (Artisan, 2010) won the 2011 International Association of Culinary Professionals Cookbook Award in the baking category. Sinfully Easy Delicious Desserts (Artisan, 2012) was named one of the Washington Post’s top 10 cookbooks of the summer and one of Good Morning America’s top cookbooks of the year. Her most recent book, Flavor Flours, will be published by Artisan in November 2014.


Alice lives in Berkeley, California where she consults for established and emerging bakery, chocolate, and confectionery companies, and teaches in cooking schools across the country. She writes Food52’s Rogue Baking Tips column and teaches online baking courses at Follow her on Facebook and Twitter: @AliceMedrich.


Latest Recipes

Nutella Bread Pudding

You may have had Nutella on toast, Nutella on ice cream, or even Nutella right out of the jar with a spoon (we won't tell, we promise!). What about Nutella Bread Pudding? This recipe is easy to make and is super versatile, too, while also making use of any leftover bread or eggs that you might have on hand. You can easily serve it as part of a decadent brunch, or even as a rich dessert that is topped with your favorite ice cream or vanilla yogurt. The choice is yours! If you love Nutella, then this recipe is for you.

(1 Votes)

Sour Cream Ice Cream

Here is an irresistible new ice cream, gently sweetened so that you can savor the rich nutty flavor and pleasant edge of the sour cream. ...

(1 Votes)

Olive Oil and Sherry Pound Cake

Don’t be afraid of the olive oil: extra virgin olive oil with sherry and a hint of fresh orange zest produces a subtle and flavorful cake...

(1 Votes)

Dried Fruit and Nut Cake

My friend Christine Blaine gave me this recipe many years ago when she was the retail director of my dessert company. Chock-full of crunc...

(1 Votes)

Candied Citrus Peel

If you have ever tasted hand-made candied citrus peel, you know it is an entirely different animal from mass-produced commercial peel. To...

(1 Votes)

Bittersweet Citrus Tart with Jasmine Cream

The subtle citrus notes in this dark chocolate tart come from pink grapefruit and blood orange zest. The flavor and scent of jasmine-infu...

(1 Votes)

Quick Citrus Zest Garnish

This is an easy, attractive garnish for fruit salads, compotes, tarts (such as Bittersweet Citrus Tart with Jasmine Cream, ), or what hav...

(1 Votes)

Honey Caramels

Honey collectors will enjoy trying regional or varietal honeys in this recipe, with or without the walnuts. The year my brother’s family ...

(1 Votes)

Coconut Palm Cream Cake

Coconut sugar is made from the nectar of the coconut palm. It has subtle hints of coconut flavor with nuances of maple and coffee. In Sou...

(1 Votes)

Saffron and Cardamom Panna Cotta

I conjured this dessert from the memory of an exotic Indian rice dish scented with saffron, cardamom, and cinnamon. The spices accentuate...

(1 Votes)

Caramel Apple Upside-Down Cake

Tart, flavorful apples, such as Pink Lady, Pippin, Sierra Beauty, Braeburn, Arkansas Black Twig, or Winesap (to name a few), are best wit...

(1 Votes)
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