purcell murray spring newsletter

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PURCELL MURRAY

Purcell MurrayNewsletter

SPIN/SMM2011



01 S p ri n g / S umme r2 01 1

Purcell Murray Newsletter // Spring/Summer 2011

What’s Inside.Purcell Murray Brands // pg.3

Larissa's Corner // pg.5

Culinary and Product

ducation Classes // pg.7

aggenau Lift Oven // pg.8

Purcell Murray Brands

Continue to Win Big // pg.9

Bosch Wins nergy

Star Award // pg.11

Thermador: A History

in the Making // pg.13

Ventilation Inspiration // pg.15

Interview with

Alice Medrich // pg.17 See pag e 5 f or Spr ing Cooking Tips.



Spring/Summer 2011 // Purcell Murray Newsletter

02p ur ce l l m urray

Welcome.

Prcell Mrray has catered to clinary

passion for almost 30 years. We partner

with the world’s nest kitchen appliance

brands — and our two California

showrooms give consumers across the

state an exquisite, no-pressure setting in

which to experience those brands.

We keep our communit of consumers, architects,

designers, and culinar enthusiasts connected not onl

with this quarterl newsletter, but with our Culinar

Lifestle Blog, and social media presence.

Finall, when ou are read to make our purchase

decision we will pair ou with the right dealer from

our pre-screened dealer network.

Clinary Classes

These unique cooking classes, taught b our

knowledgeable culinar staff, are brand specic

and are designed to teach ou how to adapt our

cooking stle to full benet from the enhanced

features of our appliances. Cooking can be

effortless, eas, and delicious when ou know how

to make our appliances work for ou.

Prodct Edcation Classes

Whether ou are looking to test drive a product

or just want to learn more about our appliances,

we have a class for ou. Purcell Murra’s com-

plimentar demonstration classes are designed

to familiarize ou with the features of our new

appliances, and teach ou how to use them suc-

cessfull. The classes offer tips for cooking with

high heat gas burners, induction and sensor dome

technolog, plus show ou how to make the most

of our dishwashers, washers, drers, and range

hoods. See Page 7 for a list of pcoming Clinary

and Prodct Edcation Classes.

Connect with us Online Dealer Network

Culinary and ProductEducation Classes

STTWITS.

Vs o SowoomsCall to make an appointment

800.892.4040 or drop b:

By //

185 Park Lane

Brisbane

Monda–Frida 9–4

Saturda b appointment onl

ST CLIFI //

15400 Graham St. #102

untington Beach

Monda–Frida 8-5

Saturda b appointment onl

Cny nd Podc Edcon CssesFor reservations and information

on all of our cooking events,

call 800.892.4040 or write to

[email protected]

Connec w s Onnepurcellmurra.com

purcellmurra.com/blog

facebook.com/purcellmurra

twitter.com/purcellmurra

Dee NewokTo locate a dealer please visit

purcellmurra.com or call

800.892.4040

When ou visit our showrooms, ou’re given the opportunit

o experience a comprehensive selection of products from the

brands we trust. you will learn about each appliance in detail

o ensure ou choose what’s right for ou. Purcell Murra has

showrooms open to the public in two locations, orthern

California and Southern California.

Showrooms





Purcell MurraBrandsurcell murray offers a range of preu products and

brands unatched by any anufacturer or dstrbutor.

Fro cookng to plubng products, our brand assortent

suts every custoer need at extreely copettve prces.

Purcell Murray has spent nearly thirty years

building partnerships with the very best brands,

to deliver the very best products.

Bosch

Inspired b the lifestle of

toda’s discerning consumers,

all Bosch products combine

efcienc, quietness and

qualit with unrivaled ease

of use. Bosch is the onl

.S. manufacturer whose

dishwasher, laundr and

refrigeration lines are 100%

Gy ST® qualied.

Best Discriminating customers

the world over turn to Best

for a unique blend of striking

Italian design and old-world

craftsmanship. ach Best

range hood is individuall

hand-nished and personall

inspected for perfection. See

page 15 for details abot the

ne Sorpresa Line.

BertazzoniFounded in 1882,

Bertazzoni's culinar

appliances embod the

rich culinar heritage and

exquisite stling for which

Ital is known.

BroanBroan is orth merica's

largest producer of

residential ventilation

products such as range

hoods, ventilation fans and

indoor air qualit products.

Their hoods are a perfect

combination of power and

stle for our professional

qualit kitchen.

EverpureFounded in 1933, verpure has growninto a recognized worldwide leader in

water ltration — offering unmatched

qualit, reliabilit and innovation.

Franke

Known for creating “Kitchens Without

Compromise,” Franke is the world’s largest

manufacturer of sinks specializing in the design

and engineering of luxur sstems for the

management of air, water and waste.





GaggenauSpecializing in cutting-edgebuilt-in home appliances,

Gaggenau is the world’s

preeminent brand of high

performance restaurant

grade cooking technolog

or the modern home.

See page 8 to learn more abot

Gaggena's Lift Oven.

LaCornueToda, over a centurafter its rst appearance,

La Cornue remains

without rival. It is the

perfect embodiment

of the French culinar

radition — passionatel

crafted and handed

down through three

generations.

ThermadorThermador has been providing real innovationsfor real cooks for more than 75 ears. The

iconic line of cooking, cleaning, refrigeration

and ventilation products remains committed to

empowering culinar enthusiasts to be their best

through continuous innovative breakthroughs.

See page 13 to learn abot Thermador's History

in the Making.

U-lineFor nearl ve decades

and three generations,-Line continues to be

the leader in innovation,

qualit and value in

the premium built-

in under counter ice

making, refrigeration

and wine preservation

market.

THEMO KTCHE



i TiS F Si mS

Larissa's Corner.

05

ven though any foods are avalable year round, we stll adapt our cookng for

each season and ncorporate the seasonal vegetables nto our enus. Sprng

vegetables are lght and refreshng and quck to cook so eal preparaton s

uch faster, they are perfect for sauténg and brolng and ake wonderful

soups but, to experence the avors n greater depth, steang s dentely the

ethod of choce.

it’s easy to stea on the cooktop or n the crowave but f you want to

ncorporate stea nto your everyday cookng and have the advantage of a

second onvecton oven, then the Therador onvecton Stea ven just

ght be the tool for you.

l ari S S a' S c orne r

Thermador Convection Steam OvenConvection Steam vens have been the tool

of choice for chefs in ne dining restaurants

for man ears because of the superior results

and cooking capabilities the provide and

the Thermador Convection Steam ven now

provides those same options in an eas to use

format for the home chef.

This versatile oven provides a perfect spectrum

of cooking modes as well as the cooking pans for

large and small quantities of food.

! Convection // this mode

can be used for baking and for

roasting meats, sh, poultr

and vegetables.

! Steam // steam sh, chicken,

ribs, vegetables, grains, small

pasta, rice, or make a luscious

risotto.

! Combination // Convection with Steam can be

used for roasting or braising meats or vegetables

and for baking.

! eheat // reheating food in Steam is like eating

a freshl cooked meal, the results are simpl

amazing.

! Slo Cooking // roasting meats at ver low

temperatures is a wonderful technique that chefs

use to prevent meat from dring out.

! Proof, efrost & Keep warm // amazing

tools to meet all our cooking needs.

! Easy Cook // 40 utomatic Programs, usingthe reference guide select the program number,

insert the food using the recommended cooking

tra and rack position and the oven will cook

our food to perfection.

It alwas takes a little time to get used to using a

new appliance but this oven comes with a Quick

eference Guide and a Cookbook to help ou

get started and once ou experience the results

of cooking with this oven it will quickl become

our go to appliance.

Convection Tips for Spring Meals

Convection is the ideal mode for roasting meats,

sh and vegetables, remember to take into

account the resting and carving period when

roasting meats and time our side dishes to be

read when the meat is read to serve.

! oast Lamb // a semi-boneless

roast is the ideal choice for even

roasting and carving. ub minced

garlic and rosemar into the meat

with some kosher salt and a littlevegetable oil a few hours before

cooking for added avor. Place

the meat on a rack in a shallow

pan and roast it for 15 minutes

at 400° in the Convection oast

mode, reduce the temperature to

350° and cook for another 45–55

minutes, depending on the degree

of doneness ou prefer.




06l ari S S a' S c orne r

! aked Ham // a cured or smoked ham

onl needs to be heated through before

he glaze is added and Convection keeps

t incredibl moist. Place a 5-6lb bone-in

ham on a rack in a shallow pan and heat

or an hour uncovered in Convection 350°.

Brush the ham with our favorite glaze and

cook for another 15-20 minutes.

Spring VegetableMedleysSnap Peas, Asparagus, Leeks & Mint

Cut the asparagus into 3" pieces, and the leeks

nto 1 / 2" thick rings and toss with the snap peas

ogether with a light coating of olive oil. Spread

onto a rimmed baking

sheet and cook in

Convection 350° for

5 minutes. Toss with

chopped fresh mint

before serving.

Roasted Red Creamer Potatoes

with Kale & Corn

Toss the potatoes in some olive

oil and kosher salt, spread onto a

rimmed baking sheet and roast in

Convection or Convection oast 350°

for 15 minutes, turn the potatoes and

cook for another 10-12 minutes or

until crisp on the edges. Toss the chopped kale

and corn in a light coating of oil and spread onto

a rimmed baking sheet and roast for 15 minutes,

combine with the potatoes before serving.

Roasted Beets & Peas with ChivesWearing disposable gloves, peel the beets and

cut them into 1 /8" pieces. Toss with some kosher

salt and olive oil and roast on a rimmed baking

sheet, Convection 350° for 25 minutes. Fold in the

shelled peas and roast for another 8-10 minutes,

toss with chopped fresh chives before serving.

or more recipes and tips on cooking in

Convection visit .prcellmrray.com/blog

F m iS TiS, iSiT iSS’S T m.m/iSS.


THEMO COECTO STEM OE



ProductEducationClasses

NOrthErN CalifOrNiaThermador

Sat, June 4th 10a – oon

Gaggenau

Thurs, June 16th 11a – 1p

La Cornue/CornuFé

Thurs, may 19th 11a – 1p

Sat, June 11th 10a – oon

Bertazzoni

Thurs, June 23rd 11a – 1p

SOuthErN CalifOrNia

Thermador

Sat, may 21st 9:30a – 11:30a

Thurs, June 2nd 11:00a – 1:00p

Sat, June 18th 9:30a – 11:30a

Bosch

Thurs, may 26th 11:00a – 1:00p

Thurs, June 16 11:00a – 1:00p

Gaggenau

Thurs, June 9th 11:00a – 1:00p

La Cornue/CornuFéThurs, June 30th 11:00a – 1:00p

Bertazzoni

Thurs, June 23rd 11:00a – 1:00p

07

No. CaliorniaSat, May 21st // 11 – 1pm // $45ne & earn // arssa Taborysk

Convection Broiled Shrimp & Scallops over

Pasta w/Vodka Sauce; Slow Cooked Turke

Tonnato; Bulgur Salad w/oasted Zucchinis

and yellow Squash; Pizza w/Burrata & Mint;

Chocolate lmond Cake.

Sat, June 25th // 11 – 1pm // $45ne & earn // arssa Taborysk

Garlic erb Crusted Beef Tenderloinoast w/oasted Sauce Provencal;

oasted Potato Salad w/rugula;

Flatbreads w/Caramelized nions &

Greens; live il Cake w/Balsamic

Glazed oasted Strawberries.

So. CaliorniaFri, May 20th // 11 – 1pm // $45onvecton Stea ookng // athy yla

sian Stle Countr Pork ibs w/Sweet

& Spic Glaze; Parsle Lemon ice;

Sesame Snap Peas; Steamed Clams;

Linguini w/Tomatoes & rugula; Stone

Fruit w/Lemon Cream.

Fri, June 10th // 11 – 1pm // $45Father's ay: Fre p The rll //

nda StedelGrilled earts of omaine Salad w/Blue

Cheese Vinaigrette & Pickled nions;

Grilled Steak w/Molasses-Mustard Glaze;

Corn Pudding; one-um Baked Beans;

Pineapple pside Down Cake w/Pina

Colada Sauce.

Fri, June 17th // 11 – 1pm // $45ne & earn // athy yla

dd a little spice to our recipe repertoire

with this fabulous Caribbean Themed

menu. Sweet & Spic Pork Tenderloin

w/Pickled ed nions; Caribbean Black

Beans; Jasmine ice; Cuban Mojo MangoSalsa; Mojito Cake

or reservations and information on private cooking events

call 800.892.4040 or rite to [email protected]

SCHEuLE PPOTMET


iSS'S

Culinar and Product ducation Classes.



08p r od u cT S p oT l i ghT


GaggenauLift ven.

Curious bakers will recognize this scenario: ou’ve got cookies or

a cake in the oven, and ou want to check on their progress, butthe wimp interior light is absolutel no help. So, ou open the

door to sneak a quick peek, and heat comes rushing out. your

face is hot, mabe our glasses are fogged up, and now ou’ve

added to the bake time because the oven’s temperature has been

compromised. ops.

Maybe it’s not you. Maybe it’s your oven.

Introducing the Gaggenau Lift ven, a revolutionar device that

makes baking and roasting as eas as, well, pie.

This 24-inch oven has a Jetsons-like feature known as “LiftMatic”,

which raises and lowers the oven’s ceramic base to and fromthe countertop beneath. Load our dishes, press a button, and

the base moves up into the oven, eliminating the need for heav

lifting. Plus, since heat rises, it remains in the oven, which all but

eliminates energ loss. nd steam glasses.

The oven features 11 heating methods (including convection),

automatic temperature recommendation, and self-cleaning. nd

no wimp interior light here – the Gaggenau’s halogen lighting

illuminates our food perfectl. This oven can be built into top

cabinet locations, making it especiall ideal for small kitchens.

The future is here! It looks like Gaggenau.



09p r od u cT a ward S

U-Line RerigeratorWins Top HonorsCongratulations to -Line, whose 2175CG

Glass Door efrigerator earned top honors

from Interior Design Magazine. The GyST qualied fridge was named “Best of

year” (Kitchen ppliances) in the publication’s

esteemed Product Design awards.

The refrigerator is a forward-thinking marriage

of energ efcienc and chic aesthetics. In

addition to sleek and modern design, the

product incorporates innovative features like

convection cooling technolog, tempered glass

shelves, and touch-glass digital controls that

can simultaneousl accommodate all tpes of

food and drink. vailable as a free-standing

unit or as a full-integrated complement to a

-Line Wine Captain or Beverage Center, the

customizable refrigerator ts as easil into our

lifestle as it does into our kitchen.

-Line’s Industrial Design and Product Manager

Kevin Kinch was on hand at the yC’s Frank

Gehr-designed IC Building to accept the

award on -Line’s behalf.

or more information abot the aard-

inning Glass oor efrigerator and other

qality u-Line prodcts, visit -line.com.

Purcell Murra BrandsContinue to Win Big.

Thermador Steam ConvectionOven Named InnovationAward Honoree

The luxur appliance brand kicked off 2011 with honors; the Steam &Convection ven earned the prestigious distinction of being named

an Innovations 2011 Design and ngineering wards ominee b the

International Consumer lectronics ssociation (CS).

The oven takes convection cooking to new heights, making it eas for

anone — es, even ou kitchen rookies — to create moist, avorful

meals at home. Steam cooking is one of the healthiest was to prepare

food, as it eliminates the need for cooking fats (like butter and oil)

while preserving our food’s natural vitamins and nutrients. The Steam

& Convection ven is the rst pre-programmed appliance in the

industr to offer three distinct cooking options in one product. Choose

from steam cooking, true convection, or a combination of the two, for

a trul customized cooking experience.

We are especiall proud of Thermador for being the onl cooking

appliance in 2011 to earn this distinction. Congratulations, Thermador!

We look forward to nding out what ou’re cooking up next.




10p r od u cT a ward S


BEST Sorpresa Wins

Imagine Top Pick2011 AwardThe merican Societ of Interior Designers (SID)

presented the new BST® Sorpresa™ Collection

of range hoods with the “Imagine” Top Pick 2011

ward in the Kitchen Categor at the March

rchitectural Digest ome Design Show in ew

york Cit. The BST® Sorpresa™ Collection of

ange hoods were launched at this show to an

audience of over 30,000 estimated attendees,

which included designers, architects, dealers

and consumers. These nine exclusive designs

challenged the show attendees’ perceptions of

what a range hood can look like and man found

hemselves asking “What is it?” when the rst

saw those amazing

works of art. To

earn more about

his new collection

of innovative range

hoods visit .

ESTsorpresa.com.

Bosch DishwashersEarn the GoodHousekeeping SealBosch appliances alread have our seal of

approval, but now it’s ofcial: the entire lineof Bosch dishwashers have earned the Good

ousekeeping Seal, awarded to superior

consumer products. This endorsement not

onl reinforces Bosch’s reputation as a leading

manufacturer, but it also guarantees a two-ear

imited warrant (refund or full replacement for

defective products) with ever purchase of a

Bosch dishwasher.

Bosch is honored to displa the Good

ousekeeping Seal on our dishwashers, which

ecognizes a product’s high qualit,” said John

Farle, Senior Brand Manager, Bosch. “Bosch

s dedicated to manufacturing products that

appliance shoppers can bu with the utmost

condence in performance and durabilit – the

Good ousekeeping Seal

recognizes our efforts.”

Bosch dishwashers are

hailed for their energ

and cost efcienc, their

quietness, and their eco-

friendliness. In fact, theGood ousekeeping Seal

comes on the heels of

another accolade: recentl,

Bosch was presented with

the 2011 Gy ST

Sustained xcellence ward,

which recognizes products

and manufacturers that are making innovative

strides in improving appliance efcienc.

nterested in selecting a sperior dishasher

that has minimm impact on the environmentand maimm impact on yor dishes? isit

.bosch-home.com





! osch manfactres the most

efcient dishasher in the u.S. The

osch 800 Pls dishashers se far

less energy than comparable models

and p to 70% less ater.

! ll Bosch dishwashers feature an

advanced sensor sstem (coSense®)

which determines the soil level to

delete water lls if not needed, cutting

energ usage b 20%.

! Condensation dring uses latent

heat from the nal rinse and thestainless steel walls to dr dishes while

saving on energ use.

! The ow-through water heater

eliminates the need for a conventional

exposed heating element with a more

effective heating method that saves

energ.

DishwashersLong renowned for its top-qualit lines of energ-efcient

dishwashers, washers, drers, refrigeration, and cooktops, Bosch is

committed to reducing greenhouse gas emissions b engineering

innovative appliances that conserve water and energ, as well as

educating its customers about the benets of choosing Gy

ST certied products. The Gy ST award recognizes

products, buildings, and brands that, like Bosch, are making strides

towards protecting and improving the environment.

The Sustained Excellence Award is the highest accolade awarded

by the EPA, and was awarded to Bosch in recognition of:

! xceeding federal energ standards in dishwashers b an average

of 38% and up to 97%;

! ffering the most water-efcient dishwasher in the .S. — the 800

Plus uses as little as 1.57 gallons of water per ccle;

! Improving the energ use of all its 27” washers. With the launch of

Vision, Bosch’s most efcient 27” washer model achieved an energ

use of just 120 kWh/ear;

! educing energ consumption in its manufacturing facilities b 14

percent since 2005.

Choosing an Gy ST qualied product ensures that ou

and our famil contribute to worldwide environmental protection

endeavors. ot enough of a reason to go green? Bosch appliances

save water and energ, therefore saving ou mone on utilit

expenses. For more information about Bosch and its award winning,

eco-friendl products, visit www.bosch-home.com.

d you know?

Around 33% of residential energy

use is driven by home appliances.

Bosch Wins 2011nerg Star Sustained

xcellence ward.urcell murray congratulates Bosch oe pplances for earnng the

2011 ST Sustaned xcellence ward, awarded annually by

the .S. nvronental rotecton gency.





Ranges, Wall Ovens & Cooktops

! The osch free-standing anges and ilt-n wall Ovens are made of

98% recyclable materials.

! The wall oven’s EcoClean® 2-hour self-clean ccle delivers improved

energ efcienc b running for the shortest period of time possible.

! lectromagnetic Technolog: Induction cooktops use electromagnetism

o quickl and efcientl heat vessels, using 60% less energ than gas.

! Potsense™: Sensors adjust the heat eld to the pot bottom, making

our kitchen cooler and more energ efcient.



13F e aT ure arT i cl e

Thermador: istorin the Making.


2010 was a specal year for Therador, arkng 55 years snce the copany

revolutonzed hoe cookng by ntroducng the world’s rst bult-n wall

oven. Snce then, the nae Therador has becoe synonyous wth the

odern ercan ktchen, thanks to forward-thnkng products and the

endorseent of televson’s doestc herones.

nl the best was

suitable for Mike and

Carol’s kids on The

Brad Bunch, and

housekeeper lice set

the kitchen standardwhen, beginning in

1969, she prepared the famil’s meals using

a Thermador wall oven and other Thermador

appliances. ear later, merican culinar

superstar Julia Child followed suit, choosing to

use the Thermador wall oven for her nationall-

acclaimed PBS series.

Propelled b this stint in the spotlight,

Thermador continued to produce revolutionar

kitchen technolog for the merican cook. In

1975 the compan launched the unique triple-

oven, three-wa-microwave, warming-drawer

and oven-combo unit, a product that is still

unmatched b an other brand in the industr.

The StarBurner

In 1998, Thermador

invented a product that

kicked the brand up

several notches, forever

changing the compan’s

technolog — theStarBurner, a unique ve-

point burner that deed

cooktop conventions

while improving

rangetop performance. The burner’s shape

ensured more even cooking and more efcient

ame distribution, making for easier, superior

cooking and eas clean-up. The StarBurner

remains a staple feature of Thermador

rangetops toda.

Freedom Collection

Launched in 2006, the Freedom Collection

pioneered customizable food storage

space b separating the refrigerator and

the freezer. o longer joined at the hinge,

these columns can be installed to suit ourdesign needs, based on the space that our

kitchen has.

CookSmart

The introduction of CookSmart technolog

in 2000 even further contributed to

Thermador’s mission of kitchen efcienc.

combination of microwave and convection

heating, CookSmart technolog heats to optimal

temperatures while cutting cooking time b up

to 50 percent. ome cooks could spend more

time with their families and less time sweating

over dinner, waiting for pots to boil or meats to

cook through.

Steam and Convection Oven

This ear, instead of taking a breather

to celebrate over a half centur

of improving kitchen technolog,

Thermador introduced the Steam and

Convection oven, the industr’s rst

luxur steam oven that combines three

distinct cooking solutions with a hugecollection of advanced features, all

designed for moist, avorful food that’s

restaurant qualit but eas to prepare.

ven with so man ears of experience,

Thermador is just getting started! Innovative

cooking technologies have been a ke part

of the compan’s past, and will continue to

revolutionize the kitchens of the future.



10

Spring 2011 // Purcell Murray Newsletter

ThermadorOver 50 Years ofIndustry Firsts!

The rst all

ven wth

atchng Bult-

in ooktop

introducton of

the rst warng

drawer

Therador develops the

rst self-cleanng ven

Therador ntroduces

the rst sooth ooktopThe rst “Speed

ookng” ven s

produced

The rst gas ooktop

wth a “Super Burner”

wth 11,500 BTs

The rst rofessonal anges

and ooktops wth XSi

Star Burners are produced

The rst separate efrgeraton

oluns are ntroduced wth the

rst convecton arng rawer

introducton of the exclusve

Therador Sensor oe™ —

a revolutonary syste that

uses an nfrared lght to adjust

cookng teperature and te

for perfect results.

'47 '52

'63

'76

'82

'98

'06

'08

'70




VentilationInspiration.espte the nae, t’s no surprse that Best has created

another gorgeous lne of cuttng-edge ktchen products. The

Sorpresa collecton of range hoods offers a truly artstc twst

on an oft-overlooked applance. The thnkng behnd these

stunnng desgns stretches far outsde the clunky box: who

but Best could produce a powerful, i-certed range hood

that can be descrbed as “abstract” or “sexy”?

With names like clisse, Dune, Surf,

and Cirrus, the Sorpresa designs are

inspired, in part, b the organic beaut

and irrefutable power of nature. fcourse, those qualities are also reected

in the hoods’ performance; each of the

range hoods will thoroughl ventilate

our kitchen at the push of a four speed

electronic push button.

Those looking for a more plaful design

will love Lipstick; a vibrant red column

that ups the pop-art factor with a four-

speed jostick control. This isn’t ordinar

kitchen kitsch: the Lipstick hood emplos

Best’s unique eat Sentr™, which

automaticall adjusts its own settings to

match the necessar level of ventilation.

True devotees to futuristic aesthetics will

positivel lust for the Vertigo Double.

Inspired “b the shape of the air,” this

stainless steel unit looks like a cross

between a MM art installation and

a chandelier hanging over the Jetsons’

dining room table. Besides prompting a

double-take, the Vertigo Double includes

two blowers that operate independentl

of each other and Best’s eat Sentr™

sstem, which automaticall detects

excessive heat and adjusts accordingl.

ll of The Sorpresa Collection’s

gak-orthy designs can be vieed

at bestsorpresa.com

Cirrus

Does it matter where the kitchen starts and

the living room begins? Toda’s open-living

concepts integrate rooms and vistas. CIS

does the same — linear, discrete, and virtuall

out of sight — gentl touching the ceiling as

clouds touch the sk.

Vertigo Double

ll range hoods deal

with air, but how man

are sculpted b it? The

elegant, polished steel

of VTIG DBL

takes its inspiration

from the vortexes of

air that surround us as

we breathe, ascending

upward in a harmonious

and uid dance.

Secret

Is it lighting? r is it sculpture? The

answer is es, and es — and more.

In black or white glass, it is both bold

in shape and subtle in design. But no

vertical duct? SCT dees what a

range hood has alwas been. It is just

a little bit more.

Lipstick

When ou see it ou’ll agree there’s no other name for it. With a graceful

clinder, and a bold wedge, LIPSTICK sas “notice me,” kisses the wall with a

bold splash of color, and turns ever space upside down.


MOuL

Gloss

The shape that parts thewater now cuts through

the ordinar. s the

bow of a ship power-

full moves everthing

to one side or the other,

the mirror-like surfaces

of GLSS move light

and shape elegantl

and uniquel from ever

vantage point.



LPSTCK

Su


CuSuE

GLOSS ECLSSE





Medrich is a culinar pioneer,

worshipped b chocoholics

everwhere as a cocoa goddess

– she’s even known as “The First

Lad of Chocolate,” a title that,

surel, comes with some prett

sweet benets. She is credited

with introducing French-inspired chocolate

trufes to the nited States, an initiall DIy

business venture that quickl outgrew her

Berkele kitchen and transformed into the

beloved chain of confectionaries Cocolat.

PM: Tell us about the inspiration behind and

research process o “Chewy, Gooey, Crispy,

Crunchy, Melt-in-Your-Mouth Cookies”!

Medc: I wanted to create a collection of

cookies that reected our modern culinar

sensibilities and spirit of adventure, but which

also included all time favorites like chocolate

chip cookies and snickerdoodles and classic

sugar cookies and so forth. s a result, ou

will nd in the book, for example, m classic

chocolate chip cookies, but also ver cool

extra large ultra thin crisp chocolate chunk

cookies, as well as whole grain chocolate chip

cookies D wheat free chocolate chip cookies!

Classic sugar cookies and

snickerdoodles include options

for garnishing with new and

interesting spiced sugars (like

nutmeg sugar, clove sugar, salt

and pepper sugar, garam masala

sugar, etc.) instead of the usual

plain or cinnamon sugar. I’ve

done interesting new things

Interview withlice Medrich.ver get the urge for soethng sweet and satsfyng, a delcously

snful treat that nstantly puts you n a happy place? lce medrch

knows all about those cravngs, and her new cookbook, “hewy,

ooey, rspy, runchy, melt-n-our-mouth ookes,” s all about

helpng you ht the sugary spot, no atter your palate, no atter

your detary needs.

with meringues, with sesame seeds (which I

love), with rose and orange ower waters, cacao

nibs (of course) and even freeze dried fruit. The

collection is fun and quirk and interesting, but

still ver, ver accessible.

PM: What do you think has

changed about the American

palate since you rst started

making trufes?

Medc: We enjo avors and

ingredients from all over the

world: herbs and spices and

cheeses; interesting grains; all

kinds of raw sugars, etc. We

used to be able to list our basicbaking ingredients and avors

on two hands (our, sugar,

butter, eggs, cream, chocolate,

lemon, vanilla, cream cheese,

and cinnamon).

PM: What is your ultimate “comort dessert”?

For example (speaking o cookies), my mother’s

chocolate chip cookies are like bites o nostalgia,

and they always hit the spot. I make them

whenever I miss her or whenever I’m eeling

down. Do you have a dessert that serves that

purpose?

MEDriCh: This is alwas a hard question, and I

don’t have just one ultimate anthing. But let me

just sa that sometimes it’s as simple as a reall

good chocolate pudding made with reall good

natural cocoa powder (like Scharffen Berger)

and great chocolate and onl enough cornstarch

to do the job. I have a great recipe…





PM: Can you please describe a particular recipe

success story, and a time that you maybe had to

ry, try again with a technique or an ingredient?

Medc: I am the queen of tring things again

and again. I am alwas interested in what will

happen “if.” ven if a recipe tastes good, I am

apt to wonder, “What if I tried a little more or

his or a little less of that, or what if I melt the

butter instead of creaming it?” years ago, testing

shortbread recipes, m assistant and I learned

hat we liked using melted butter instead of

creamed butter or cold butter. The onl wa

o learn this was to make several samples and

aste them side-b-side. t the same time we

ested shortbread baked fresh versus shortbread

baked after the dough had rested two hours,

our hours, and over night…ou can imagine how

man batches it took to learn all of this!

Then, sometime later I decided that baking the

shortbread twice (kind of like biscotti) improved

ultrathin chocolatechunk cookiesMakes fteen 5-inch cookies.

ngredients1 / 3 cups (6 ounces) unbleached all-purpose our

/ 2 teaspoon bakng soda

0 tablespoons (1 1 / 4 stcks) unsalted butter,

elted

/ 2 cup (1.5 ounces) quck rolled oats

/ 2 cup (3.5 ounces) granulated sugar

/ 4 cup (1.75 ounces) packed dark brown sugar

2 tablespoons plus 1 teaspoon (2 ounces) lght

corn syrup

2 tablespoons whole lk

/ 2 teaspoon salt

7 ounces bttersweet or sesweet chocolate,

chopped nto chunks, or

1 generous cup chocolate chps or chunks

equipmentCookie sheets, lined with foil, dull side up

Preheat the oven to 325°F. Position racks in the

upper and lower thirds of the oven. Combine the

our and baking soda in a small bowl and mix

the results even more. Thus: Twice Baked

Shortbread! Similar testing took place for lots of

recipes, which is wh ou will nd some recipes

that call for melted butter that ou might not

expect, and lots of recipes in which I recommend

resting the dough overnight if possible. nd

these examples are just the tip of the iceberg!

PM: Who are your kitchen

heroes? Personal heroes?

Medc: Julia Child, the

late Barbara Tropp, Shirle

Corriher, and ick Baless,

to name a few. M father

is a personal hero. M

daughter too!

PM: What would people be

surprised to learn about you?Medc: I most often prefer

savor food to sweets!

together thoroughl with a whisk. In a large bowl, whisk

together the melted butter, oats, sugars, corn srup, milk,

and salt. Mix in the our mixture. If the batter is warm

from the butter, let it cool before adding the chocolate.

Stir in the chocolate chunks. If possible, let the dough

rest for at least several hours at room temperature or(better still) overnight in the fridge. The rest makes for

an especiall crisp and extra-avorful cookie! Divide the

dough into 15 equal pieces (each a scant 1 /4 cup or about

1.75 ounces). La out 3 sheets of aluminum foil, cut to

t our cookie sheets, on the counter. rrange 5 pieces

of dough (4 in a square and 1 in the center) well apart

on each sheet of foil, remembering that the cookies will

spread to 5 inches. With our ngers, atten each piece of

dough until it is about 3 1 /2 inches in diameter. Slide two of

the sheets onto baking sheets.

Bake for 20 to 25 minutes, until the cookies are thin and

ver brown. If the are too pale, the will not be crisp.

otate the pans from top to bottom and front to back

halfwa through the baking time to ensure even baking.

Slide the foil with cookies onto racks to cool completel

before removing the cookies from the foil. epeat with the

third batch — ou can even slide the next foil and cookie

dough onto a hot baking sheet as long as ou put the

pan in the oven immediatel. Cool the cookies completel

before stacking or storing. Ma be kept in an airtight

container for at least 3 das.



PURCELL MURRAY

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TEL 800.892.4040 // x 415.468.0667

wE purcellmurray.com

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