Flour: A Baker's Collection of Spectacular Recipes and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $35.00
  • Save: $14.70 (42%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
FREE Shipping on orders over $35.
Condition: Used: Like New
Comment: SHIPS DIRECTLY FROM AMAZON. Book is sharp with only minor wear. Has a publisher's remainder mark.
Sell yours for a Gift Card
We'll buy it for $4.07
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 6 images

Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe Hardcover – October 20, 2010


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$20.30
$15.99 $11.37
Best%20Books%20of%202014


Frequently Bought Together

Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe + Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories + Make It Ahead: A Barefoot Contessa Cookbook
Price for all three: $69.54

Buy the selected items together
NO_CONTENT_IN_FEATURE

Holiday Deals in Books
Holiday Deals in Books
Find deals for every reader in the Holiday Deals in Books store, featuring savings of up to 50% on cookbooks, children's books, literature & fiction, and more.

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: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (215 customer reviews)
  • Amazon Best Sellers Rank: #5,921 in Books (See Top 100 in Books)

Editorial Reviews

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 2010

Pop Tarts, anyone? Clearly written and beautifully photographed, Flour is a baker's treat. -- Dorie Greenspan

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.

More 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.

She started as garde-manger cook at Boston's renowned Biba restaurant, then worked as a pastry cook at Bentonwood Bakery in Newton, and in 1995 was hired as Pastry Chef at Rialto restaurant in Cambridge.

Joanne moved to New York City in 1997 to work in the cake department of the critically acclaimed Payard Patisserie and Bistro. Returning to Boston a year later with dreams of opening up her own pastry shop, she brought her French and American training to Mistral where she was the Pastry Chef until summer of 2000.

In 2000, she opened Flour, a bakery and café, in Boston's South End. Flour features breakfast pastries, breads, cakes, cookies, and tarts as well as sandwiches, soups, and salads. In 2007 she opened a second branch of Flour in the Fort Point Channel area and in 2010 a third branch in Cambridge near MIT and Central Square. A fourth Flour opens in Back Bay in December 2012.

Flour has been featured in Gourmet, Food&Wine, Bon Appetit, the New York Times, Conde Nast Traveler, Lucky Magazine, Inc. Magazine, and Boston Magazine and has received numerous Best of Boston awards. Flour was also featured on Throwdown with Bobby Flay on the Food Network in which Joanne's sticky buns won over Chef Flay's.

Joanne's energetic commitment to excellence extends beyond the kitchen. She 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. She is the author of the cookbook "Flour", featuring the best pastries from Flour and her other experiences.

http://flourbakery.com/cookbook.php

Related Media

 
   

Customer Reviews

EVERY recipe that I have tried in this book has turned out fantastic!
Kelly Matulevich
The author also has quite a few explanations on the science behind the tip or technique throughout the book.
k8inut
It is easy to follow with lots of pictures and clear instructions on each step.
Lehigh History Student

Most Helpful Customer Reviews

220 of 223 people found the following review helpful By k8inut on October 27, 2010
Format: Hardcover Verified Purchase
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.
Read more ›
16 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
83 of 87 people found the following review helpful By tasha on October 19, 2010
Format: Hardcover
This is a fantastic book. I am a huge fan of the bakery and the book really captures what I love so much about Flour- everything is approachable, familiar, and simple, yet still manages to be so special and awe-inspiringly delicious. The book is very well-written and provides the perfect amount of background on each recipe. I also really liked Joanne's baking philosophy and her chapter of baking tips and essential equipment. She inspired me to be a little more careful about measurement and precision in baking!
Last weekend I successfully made the most delicious croissants I've ever had in my life. I couldn't believe I made them at home- it was all thanks to this book! Highly, highly recommended for beginners and passionate bakers alike!
5 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
74 of 84 people found the following review helpful By MrMike on December 20, 2011
Format: Hardcover
After baking several loaves of bread, some scones, two batches of focaccia, several cakes, a chocolate tart and some granola bars from this book I have learned to treat all recipes in the book with a great deal of skepticism. Here is why:

1. The times for just about all recipes I've tried have been way off. Suggested times are up to twice as long as it seems they should be. I bake/cook a lot and I've never seen anything like it. For example, the tart crust was burnt way before even the shortest recommended time was reached and I baked the granola bars for only 25 minutes after adding the topping, instead of for the recommended 50-60 minutes. I wonder if the recipes have ever been tested--a process I believe is common for good cookbooks. At first I thought my Wolf oven had lost its temperature calibration, but when I tested it with an independent oven thermometer it was right on. I have not been using my oven in convection mode, which can slightly reduce baking time. I suppose I could be wrong about the times and it is really the recommended temperatures that are off.
2. At first I thought the timings for the cakes were bad because there was no real definition of the type of 8-inch pan to use--that is, one with 1.5, 2 or 3-inch high sides. I consider this to be a glaring lack of definition of the type of pan to use. The Midnight Chocolate Cake overflowed my pan with 2-inch sides and cooked in about one-half the suggested time. I then went and bought an 8-inch pan with 3-inch sides for the carrot cake and, although the cake stayed in the pan, it cooked in a mere 50 minutes instead of the recommended 80 minutes. At this point I thought I did everything I could to be faithful to the recipe and it still took only about 60% of the recommended time to bake the cake.
Read more ›
8 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
45 of 50 people found the following review helpful By Bookie on August 4, 2011
Format: Hardcover
First of all, the positives. I really love Joanne's style of writing and her storytelling. Loved the little stories she'd tell about her childhood. Also, I think a lot of these recipes are very creative & they sound delicious & the photos make them look mouth-watering. O.K., so now the negatives. Granted, I only tried a few of her recipes, but from the ones I did try, I found the techniques to be unnecessarily complicated & time-consuming, and the results just o.k. I'm a somewhat experienced home baker, so I was a little skeptical about all the extra steps just to whip up a batch of cookies, but I gave her the benefit of the doubt & followed her instructions to the letter. The resulting cookies just turned out kind of meh. I could've produced better cookies by just throwing everything together in a big bowl & mixing it all together. I got similar "meh" results with the other cookie recipes I tried. The flavors just weren't that great. Also, the baking times & temps seemed way off to me, & I just have a regular old standard electric oven. Maybe I should try her other recipes before totally nixing this book, but for now, I wouldn't really recommend this book.
2 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews


What Other Items Do Customers Buy After Viewing This Item?