Download Ebook Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe, by Joanne Chang
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Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe, by Joanne Chang
Download Ebook Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe, by Joanne Chang
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Review
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 2010Pop Tarts, anyone? Clearly written and beautifully photographed, Flour is a baker's treat. -- Dorie Greenspan
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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.
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Product details
Hardcover: 320 pages
Publisher: Chronicle Books; 1 edition (October 20, 2010)
Language: English
ISBN-10: 081186944X
ISBN-13: 978-0811869447
Product Dimensions:
7.8 x 1.2 x 10.2 inches
Shipping Weight: 2.9 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
338 customer reviews
Amazon Best Sellers Rank:
#20,129 in Books (See Top 100 in Books)
Absolutely, positively LOVE this book! For me, that's saying a lot, because I stopped buying cookbooks several years ago. Why? Because there might be one or two good recipes, but never more than that to justify buying it, let alone keeping it in my bookshelf. I borrowed this on a whim from the public library and it was so good, I had to buy it. I've been on a baking rampage ever since I got this book and I've tried at least 5 recipes in the past week (I couldn't help myself!). EVERY SINGLE RECIPE has turned out dynamite. It's remarkable, really - I thought for sure at least one of the recipes I tried would be mediocre at best. Nope! I'm also confused by why the other reviewers have had trouble with timing. I haven't had any issues with that with any of the recipes. Everyone's oven is different though, and that's no fault of Ms. Chang. This is a keeper, and although I've never been to Flour, this cookbook is so good that I feel like it would rival what's sold in the actual bakery.
The book begins with a baking overview of sorts. It gives an explanation of techniques that will be used throughout the book. Then, it goes over baking equipment. Next, the book has a short discussion of ingredients. The section on ingredients offers quite a bit of information on things like the right temperature for the ingredients and reasons why unsalted butter is better than salter butter in the recipes. After that, the book has Joanne's Top 12 Baking Tips with explanations for each tip. The author also has quite a few explanations on the science behind the tip or technique throughout the book.The book covers breakfast treats, cookies, cakes, pies & tarts, other sweets, and breads. Each chapter has popular treats (i.e. red velvet cake, sticky buns, and chocolate chunk cookies, which are wonderful) and also has more unique recipes, too (i.e. hazelnut-almond dacquoise, lemon marshmallow meringue pie, and rosemary shortbread). There are also recipes to make homemade versions of popular, American treats, such as oreos, pop tarts, and fig newtons.One downside to this book is that there are few pictures. For example, only about four of the twenty-five recipes in the cookie section have a picture, which is a shame because the pictures in the book are beautiful. One note - the carrot cake recipe calls for baking the cupcakes for 50 minutes, but mine were done after 25 minutes. I'm not sure whether that was a typo or whether I just have a hot oven.*Update 11/7/10* The chocolate chunk cookies were some of the best chocolate chip cookies that I've ever made. I also really liked the Chunky Lola cookies. The surprise hit so far, though, was the cornmeal lime cookies. They were surprisingly addictive and the perfect end to a Latin-flavored meal.*Update 12/13/10* I took this cookbook home for the holidays. We made a huge batch of the sticky sticky buns, and they were incredibly rich and so yummy. They taste like a cross between a honey bun and a traditional sticky bun. A couple notes - One, you may want to put a cookie sheet under the rolls as they cook. We had quite a mess to clean up when the goo from one of the rolls bubbled over. Second, baking the rolls in a glass pan seemed to help them cook more evenly than baking them in a metal pan.*Update 1/27/11* After reading reviews of other cookbooks on here, I felt that I should note that this book has the ingredients listed by weight and by volume (i.e. grams and cups). I know that a lack of weight measurements can be a make or break issue for some people with a cookbook, so I wanted to make it clear that this book does have measurements listed both ways.
I love the easy writing style of Ms. Chang, her little vignettes, and the fact that she explains the how and why of her baking secrets. This is *the* first book on baking I have ever owned that teaches me *how* to successfully bake. She includes the best basic recipes along with her own originals and tweaks. She knows when a recipe even in its simplicity cannot be improved upon. This book is a keeper and one I'll refer to often!
LOVE THIS BOOK! The Banana Bread recipe alone is worth the cost of the book! TIP: follow the directions EXACTLY! Gave the Banana Bread recipe to my sister who complained it was awful! After a few questions I found out she used GREEN BANANAS she bought because the spotted ones would blacken to quickly. Let me emphasize this point: YOU MUST USE VERY RIPE (read: almost liquid they are so ripe) bananas in this recipe. If you follow instructions you will be rewarded with the best banana bread you have ever tasted!
Joanne Chang writes with the brain of a mathematician and the soul of a chef. Every recipe I've tried from this has been a winner. The baking tips in the beginning are worth the price of the book. I've become a different baker since buying this and I've baked since I was in high school (30 some years ago). I thought I knew it all. I didn't. There is such a science behind baking well and it's clearly laid out here.Recipes tried so far - Apple Snacking cake (has replaced my apple cake recipe of 6 years). Banana bread (replaced the one I've made since college). Chunky Lola cookies - a new favorite here. Oatmeal raisin cookies - amazing! Dog biscuits - yep, there's dog biscuits in here - my dogs turn up their noses at store brands and love these. New old fashioned coffee cake - even my picky son loved it. Baked the carrot cake for a going away party at work - got requests for the recipe within minutes. This weekend I'll be making brioche. Every recipe has been a raging success. I've even sent friends in Boston to Flour so we can do the 'side by side' taste tests!Caveat - watch the cooking times. I've noticed they take less time in my oven. I also wish there were more photos. Today, the second book came in the mail. I'll be having a savory and sweet time of it now.Buy this book. You won't be disappointed.
This is my go to cookbook! Every recipe I've tried has been amazing. I have a booth at my local farmers market and I make Joanne's sticky buns, banana bread, blueberry muffins, country bread and dog biscuits. Everyone raves about w all of them. Even the dog biscuits are a huge hit with the doggies. I love how she has measurements in weight as well as volume and every recipe has tips on mixing to storing. I can't wait for her new cookbook to come out. I preordered it knowing the recipes will be amazing.
I will read anything this chef writes. She is interesting, informative and gives detailed instructions. I have now read Flour, and Flour Too. Both are marvelous and I can't wait to get started with baking these recipes for the holidays. Bravo!
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