Flour: A Baker's Collection Of Spectacular Recipes by Joanne ChangFlour: A Baker's Collection Of Spectacular Recipes by Joanne Chang

Flour: A Baker's Collection Of Spectacular Recipes

byJoanne ChangAs told byChristie MathesonPhotographed byKeller + Keller

Hardcover | October 14, 2010

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Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner 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 over Bobby Flay on the Food Network's Throwdown . Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.
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 Franci...
Title:Flour: A Baker's Collection Of Spectacular RecipesFormat:HardcoverDimensions:320 pages, 10.25 × 7.75 × 1.25 inPublished:October 14, 2010Publisher:CHRONICLE BOOKSLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:081186944X

ISBN - 13:9780811869447

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Rated 5 out of 5 by from great book some excellent instruction and pictures to go with it. the vegan cake is amazing.
Date published: 2017-08-15
Rated 5 out of 5 by from Love! I visited Flour Bakery in Boston and had to buy the book! The carrot cake recipe is the best. #plumreview
Date published: 2017-04-10
Rated 4 out of 5 by from Good read Tried one of the focaccia recipes and it turned out really well. It's also nice that ingredients are given by weight.
Date published: 2017-01-10
Rated 5 out of 5 by from The best pastry cookbook... I own a lot of cookbooks but this is absolutely the best book I own. Every recipe I've tried so far turns out really well It has recipes that are clearly written and easy to make. It's definitely a book to add to your shelf if you love pastries.
Date published: 2014-08-27
Rated 5 out of 5 by from Easy recipes for even an amateur baker! I bought this book after LOVING the sticky buns at Flour in Boston and having made one batch of successful caramel buns in my life. The Basic Brioche was very simple even for my ability and it's proven to be a great success with some delicious sticky buns coming out of my kitchen. I have already whipped up a second batch of brioche to make pain au chocolat and some other delicious treats!
Date published: 2014-03-24
Rated 5 out of 5 by from Flawless! This book is a collection of recipes from the Flour Bakery which first opened in Boston (MA) back in 2000. The drool worthy photographs help to create a whimsical, almost retro feel to the book that takes nothing away from the professional quality of the recipes. Each page is full of Joanne Chang’s passion for baking and her continued fascination with the transformations that take place when you combine simple ingredients like flour, sugar, eggs and butter. It is written in a casual manner, full of personal memories and anecdotes that will put even the most inexperienced baker at ease while preparing pâte feuilletée for the first time. Helpful baking tips are written in a clear, descriptive manner making intimidating techniques relatable for bakers of all levels. Lists of fundamental baking equipment and pantry essentials are also included, and ingredient amounts for recipes are given in both volume and weight measurements. The cookbook market has always been inundated with baking books. So what makes Flour stand out from the herd? Clearly written recipes that produce successful results and include a variety of treats that range from a simple peanut butter cookie to more high-falutin’ creations such as Hazelnut-Almond Dacquoise. I dare you to open this book and instantly not want to make everything. In fact, I double dog dare you!
Date published: 2011-08-09