Cookbooks from Boston’s Beloved Flour Bakery

Recreate scrumptious treats from Flour Bakery with this pair of cookbooks from Joanne Chang

Ever since Joanne Chang opened the first outpost of Flour Bakery & Cafe in the South End in 2000, Bostonians have delighted in scrumptious treats such as the Hazelnut-Almond Dacquoise, Brioche au Chocolat, Chunky Lola cookies, and the very yummy sticky buns (hers beat out Bobby Flay’s in Food Network’s “Throwndown with Bobby Flay”). This Harvard alumna with a degree in applied math and economics has exacting standards; the menu items at her 6 (and growing) Flour locations may look familiar and simple, but the taste is outstanding. To recreate these treats at home, her first cookbook, Flour, includes baking tips and close to 150 recipes for sweet treats from her beloved bakery. Her second cookbook, Flour, Too, focuses on savory fare for breakfast, lunch, dinner, and party time such as Fabulous French Toast, Ham and Vermont Cheddar Hot Pockets, Best Ever Beef Stew, Pan-Seared Maine Crab Cakes, and Flakey Parmesan Cheese Straws.


USD 35

Author: say1

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