Flour: A Baker's Collection of Spectacular Recipes (Baking Cookbook, Dessert Cookbook, Bread Bible Cookbook)

by Joanne Chang, Christie Matheson, Keller + Keller (Photographer)

Overview

The original and beloved baking cookbook from Joanne Chang, owner of Boston's renowned Flour Bakery.
 

Flour Bakery's motto is simple and perfect: Make life sweeter . . . eat dessert first.

Every day, thousands of Bostonians and city visitors can't resist buying sweet and savory treats from an alumna of Harvard with a degree in economics who has made it her mission, as Boston Radio proclaims, "to make food that's just so good you can't stop eating it."

From Homemade Pop-Tarts to Brioche au Chocolat, Lemon Raspberry Cake to perfect croissants, Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies, leading her on a path that eventually resulted in a sticky bun triumph on the Food Network's Throwdown with Bobby Flay.

In Flour, she has created an instructive and inspiring guide to baking that appeals to novice and experienced bakers alike. Nearly 150 recipes, sorted into chapters on Breakfast Treats, Cookies, Cakes, Pies + Tarts, Other Sweets, and Breads, are easy to follow and achieve successfully. Paired with gorgeous photographs and indispensable chapters on techniques, equipment, ingredients, and "Joanne's Top 12 Baking Tips," this mouthwatering collection is an accessible, instant classic cookbook for the home baker.

BAKING BOOK TO SAVOR: Bread, pastry, pies, cakes, cookies, and desserts of all kinds have captured the imaginations of home cooks. This beautiful cookbook is the perfect gift or self-purchase for anyone just beginning their baking journey or wanting to expand their repertoire with irresistible signature bakes.

WHAT'S INSIDE: Discover straightforward instructions for creating such delectable treats as Oatmeal-Maple Scones; Chunky Lola Cookies; Lemon Lust Bars; Deep, Dark, Spicy Gingerbread with Coffee Glaze; Milky Way Tart; Super-Pumpkiny Pumpkin Pie; Brown Sugar Popovers; Honey-Cinnamon Ice Cream; Parmesan and Black Pepper Whole-Wheat Focaccia; and so much more.

AWARD-WINNING AUTHOR: A James Beard Foundation Award winner for Outstanding Baker in 2016, Joanne Chang was a pastry chef at Payard Patisserie in New York City and Mistral in Boston, and took down master chef Bobby Flay himself, before opening her own pastry shop in 2000. Flour Bakery, renowned for its signature sticky buns and dedication to "pastry love," now has multiple locations and a dedicated following.
 

Perfect for:

• Home cooks and bakers of all levels
• Fans of Flour Bakery and Joanne Chang
• Devotees of the Great British Baking Show and America's Test Kitchen
• Birthday, housewarming, holiday, or host or hostess gift for baking enthusiasts
• Pair with companion volume Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories
• Shelve alongside Barefoot Contessa cookbooks, Magnolia Table, The Smitten Kitchen Cookbook, Half Baked Harvest Cookbook, and Tartine Bread

Product Details

ISBN-13:	9780811869447
Publisher:	Chronicle Books LLC
Publication date:	10/20/2010
Pages:	320
Sales rank:	87,469
Product dimensions:	7.80(w) x 10.10(h) x 1.20(d)
Age Range:	18 Years

About the Author

Joanne Chang is the chef-owner of Flour Bakery in Boston. She has a degree in applied mathematics and economics from Harvard University and was a pastry chef at Payard Patisserie and Mistral. She lives in Boston.

Christie Matheson is the author or co-author of several books, including Salty Sweets. She lives in Boston and San Francisco.

Keller + Keller are Boston-based food and lifestyle photographers.
 

Editorial Reviews

It's hard to believe that Flour is Joanne Chang's first book, because the level of mastery, precision and experience in it make it feel like the work of someone who's been showing new bakers the light and the way for a very long time. —NPR, Ten Best Books of 2010

Pop Tarts, anyone? Clearly written and beautifully photographed, Flour is a baker’s treat. — Dorie Greenspan

From the Publisher