New York: Artisan / Workman, (2014). SIGNED hardcover first edition - A book which is both beautiful (with full color illustrations throughout) and practical with almost 125 (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." This is organized by flour, with useful information on its taste, flavor affinities, and more. And because flavor flours dont react in recipes the same way as wheat flour, Medrich explains her innovative new techniques with the clarity and detail she is known for - including what equipment you will need, and where to place the rack in the oven. SIGNED by Medrich on the front endpaper in silver. Winner, James Beard Foundation Award, Best Book of the Year in Baking & Desserts. List of resources, general index, and index by flour. Somewhat oversized. 358 pp. ISBN: 978-1579655136.