The ideal companion to Flour—Joanne Chang's beloved first cookbook—Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf.
There are always a handful of mistakes that somehow slip by our eagle eye copy editor so please take note:
1. On page 189, in recipe for Salmon+Tabouli, mint leaves in ingredient list should read "1/4 cup" not "1/4 ounce"
2. On page 164, in recipe for Edamame+Celery Salad, candied lemon in ingredient list should read "1/4 cup/75 grams" not "18 oz/500 grams" (whoops)
3. On page 248, in recipe for Boston Cream Pie, the flour in ingredient list should be cake flour not all purpose flour. So use 3/4 cup (90 grams) cake flour in this recipe. However if you do not have cake flour you can use 2/3 cup (90 grams) of all purpose flour.
4. On page 254, in recipe for Bittersweet Chocolate Terrine, the butter in ingredient list should read "3/4 cup plus 1 tbsp/185 grams" not "3/4 cup plus 1 tbsp/135 grams"