Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories

Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories

Author: Visit Amazon's Joanne Chang Page | Language: English | ISBN: 1452106142 | Format: EPUB

Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories Description

Review

"After thumbing through the pages of Flour, Too, I immediately wanted to drive to Boston and eat everything in sight at Flour Bakery! The photos of Joanne's creations jump off the pages, the recipes are opulent yet un-intimidating. This book has inspired my cooking at home as well as at work!" -Johnny Iuzzini, James Beard Award Winner and author of Dessert FourPlay

"We don't consider a trip to Boston complete if it doesn't include a visit to Flour Bakery for a BLT and a couple of cookies. With Flour, Too we can live vicariously and be there whenever we want."-Amanda Hesser and Merrill Stubbs, co-founders of Food52

"The next best thing to living next door to Flour Bakery is having Joanne Chang's recipes in your kitchen. I'm looking forward to baking my way through this terrific book, starting with the savory - and finishing with one of her sweet endings."-David Lebovitz, author of Ready for Dessert and The Sweet Life in Paris

"Everything we loved about Joanne Chang's first book is here: the great tips, the detailed instructions, and the recipes that make you want to stop everything and head for the kitchen. But this time it's the (mostly) savory side of Chang and Flour Bakery. From brunch treats, soups, and salads to pizzas, pastas, and more treasured sweets, this is food we'll be making, sharing, and relishing day after day."-Dorie Greenspan, author of Around My French Table and owner of Beurre & Sel

"Diligently precise, Chang is a talented recipe writer. Her dishes appear even more exciting on the plate than they do on the page." -- Library Journal, July 2013 starred review

"Diligently precise, Chang is a talented recipe writer. Her dishes appear even more exciting on the plate than they do on the page." - Library Journal, Starred Review

About the Author

Joanne Chang is the owner of Flour Bakery + Café, with locations in Boston and Cambridge, Massachusetts, and co-owner of Myers + Chang. She lives in Boston, Massachusetts.

Michael Harlan Turkell is an award-winning and James Beard Foundation-nominated photographer. He has shot for an array of publications and numerous cookbooks, and hosts THE FOOD SEEN on HeritageRadioNetwork.org

Product Details
Table of Contents
Reviews

Hardcover: 304 pages
Publisher: Chronicle Books (June 4, 2013)
Language: English
ISBN-10: 1452106142
ISBN-13: 978-1452106144
Product Dimensions: 9.8 x 8.2 x 1 inches
Shipping Weight: 2.7 pounds (View shipping rates and policies)

Chang's first cookbook, Flour, is one of my favorite baking cookbooks. But I decided to be cautious before pre-ordering Flour, Too. So I made the recipes that were available on Amazon "search inside this book." These were the available recipes: Classic Apple Turnover, Cinnamon-Creme Brioche, Vegan Vanilla-Mixed Berry Muffins, Brown Sugar-Oat Cherry Muffins, Twice-Baked Brioche, Fabulous French Toast, Decadent Sunday Waffles, CJS Spiced Banana Pancakes, Steel-Cut Oats, and Denise's Dutch Baby. Made all the recipes except for the Vegan Muffins and Twice-Baked Brioche. Here were the results.

1. The waffles are decadent and have become the favorite in my household, beating out N. Silverton's sourdough waffles, D. Greenspan's waffles, and the old but reliable I. Rombauer waffles.
2. Denise's Dutch Baby is excellent. It is more sophisticated than A. Thomas's German Apple pancake. Would make a good dessert.
3. The French Toast is fabulous but you must remember to start the night before.
4. The cherry muffins turned out wonderful, even with substituting the all-purpose flour for the whole wheat flour. I would make them again, but substitute chopped dates for the cherries next time, just for something different.
5. The banana pancakes are fine but prefer plain pancakes using M. Cunningham's recipe in The Breakfast Book (and also repeated in P. Reinhardt's Crust and Crumb.)
6. Steel-cut oats are delicious. I have made plain steel-cut oats for years. But based on inspiration from her recipe, I incorporate cinnamon and nutmeg to the milk, water, brown sugar, and salt and bring to boil before adding the oats and cook for about 15-20 minutes. The spices add a warmth to the cereal.

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