Flour: Spectacular Recipes from Boston's Flour Bakery+Cafe

Joanne Chang
Christie Matheson
Publication Date: 
Wednesday, October 20, 2010

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'sThrowdown. 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.


In first printing of Flour Cookbook please take note:

1. Pg 84 (sticky buns) should read "1/2 batch brioche"

2. Pg 88 (poptarts) should read "...roll out each half into 14X11 inch rectangle"

3. Pg 101 (granola) suggested baking time should be 30-35 minutes

4. Pg 154 (granola bar) should instruct you to process walnuts along with flour/oats/butter