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Flour: Spectacular Recipes from Boston's Flour Bakery & Cafe Hardcover – 1 Nov 2010
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DORIE GREENSPAN BLOG
Pop Tarts, anyone? Clearly written and beautifully photographed, Flour is a baker s treat. -- Dorie Greenspan
NPR/NATIONAL PUBLIC RADIO
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 2010
Pop Tarts, anyone? Clearly written and beautifully photographed, Flour is a baker's treat. -- Dorie Greenspan
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 2010
About the Author
An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking. pastry career: * garde-manger cook at Boston's renowned Biba restaurant * assisting the owner/head-baker of Bentonwood Bakery in Newton * Pastry Chef at Rialto restaurant in Cambridge. * pastry chef at Payard Patisserie and Bistro *pastry chef at Mistral In 2000, she opened Flour, a bakery and cafe, in Boston's South End. In 2007 she opened a second branch of Flour in the Fort Point Channel area. Joanne writes pastry articles and reviews cookbooks for Fine Cooking magazine. She teaches classes and advises pastry cooks both within the bakery and at area cooking schools. She opened a Chinese restaurant called Myers + Chang with her husband Christopher Myers in the South End neighborhood in the fall of 2007. An avid runner, she has competed in every Boston Marathon from 1991 - 2006. * live television performances, including throwdown with Bobby Flay * appeared in the Baking Across America series with King Arthur Flour (see: http://www.youtube.com/watch?v=Tk7YfzA2cyY)
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PS.Although it's an American baking book, it has all measurements both in cups and in the metric system, which is a plus for Europeans. Oh, don't skip the introductory chapters (pages 6 to 30), because they are really useful.
There are some amazing cakes and bread recipes here. A beautiful bundt cake that perfectly marries cranberries, pecans, pumpkin and maple syrup. Even my hardcore, anti-pumpkin children devour it happily. Another recipe that has become a firm favourite is the chocolate cupcake recipe. I'm sure many bakers have tried many different recipes for the quintessential chocolate cupcake. Well, like Flour's banana bread, their cupcakes are now the family favourite and will be baked at least every birthday and holiday. The perfect balance of moistness and flavour and again, very easy.
The recipes in this book are easy enough for anyone to bake - even novices. I have rarely come across a recipe book that has, in a short space of time, had such a positive impact producing so many firm favourites. The apple spice cake and the version of tiramisu are also both out of this world producing unique versions of classics that are easy to make and taste sublime.
Highly recommended to anyone who enjoys baking but also to those who want to impress and spoil their friends and family with some very special treats.
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