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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
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.
I had checked this out at the Library and liked it so much that I had to buy it. It is great I highly recommend it.Published 2 days ago by Uottafly
Recipes are easy to follow and the photos are great. Tried the sticky buns first and was not disappointed.Published 4 days ago by Charlie B.
For all the fame and glory dispensed on Chang, I expected a lot from her cookbook but it is an understatement to say I was underwhelmed. Read morePublished 19 days ago by swalk
Best baking book ever! She is very thorough with her directions and even explains the reasons behind the directions. One of my go to booksPublished 2 months ago by JBH
How much do I love this book? Oh my! The recipes are sometimes more complex to get through because of time or the use of creme fraiche, but always always so worth it. Read morePublished 3 months ago by Tricia T.