Alice Medrich is one of my idols. Her Berkeley shop, Cocolat, made an impact on the dessert scene and on me in this country from the second it opened in the 70s. She has written several books, all essential for anyone interested in desserts, especially (but not exclusively) chocolate. Her most recent book, Pure Dessert, came out a few months ago to glowing reviews.
Recently, I wandered into Mendocino’s Gallery Bookshop on Main Street and bought a copy. You may have heard that the historic building that houses the shop was the site of a fire last month, but never fear–the store is open daily and, except for the faint odor of smoke, it’s business as usual.Curling up with a new cookbook is a huge treat, and I enthusiastically delved into this one.
Alice has outdone herself this time. The recipe selection is excellent, but what I really love is her approach to recipe development. She’s a mixture of scientist, poet and pastry chef. I whipped up the Quark Souffles with Berry Sauce, just a few ingredients that emerged as a satisfying and beautiful dessert. I actually used fromage blanc instead of the quark. The next morning, my friend Geoff and I finished off the leftovers which had a light cheesecake consistency.
