- 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: 325 customer reviews
- Amazon Best Sellers Rank: #21,583 in Books (See Top 100 in Books)
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Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe Hardcover – October 20, 2010
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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
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.
Top customer reviews
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Recipes tried so far - Apple Snacking cake (has replaced my apple cake recipe of 6 years). Banana bread (replaced the one I've made since college). Chunky Lola cookies - a new favorite here. Oatmeal raisin cookies - amazing! Dog biscuits - yep, there's dog biscuits in here - my dogs turn up their noses at store brands and love these. New old fashioned coffee cake - even my picky son loved it. Baked the carrot cake for a going away party at work - got requests for the recipe within minutes. This weekend I'll be making brioche. Every recipe has been a raging success. I've even sent friends in Boston to Flour so we can do the 'side by side' taste tests!
Caveat - watch the cooking times. I've noticed they take less time in my oven. I also wish there were more photos. Today, the second book came in the mail. I'll be having a savory and sweet time of it now.
Buy this book. You won't be disappointed.
I look forward to trying the rest of the recipes.
You will find scones and muffins in almost every cookbook and I have tried too many to count and had decided to give up on scones and muffins, refusing to "waste" my time. Well I had some fresh rhubarb and fresh raspberries that I needed to use up so decided to give the muffin recipe in FLOUR a try...wow...this is the first muffin I have made that I actually enjoyed without a but at the end of the sentence. I will go as far to say, this is the first muffin I have tried even from bakeries, in years that I actually like. Once the muffin recipe was a success, I decided to try the maple scone.
I had some dark amber maple syrup and figured it was worth a try...once again...wow....the first scone I have made that actually did not crumble like dust in my mouth and yes I know it is all in the mixing but until trying the recipe in FLOUR, I have only had failures even following the recipes in my go to, no fail, baking books. These two recipes alone made this book a great purchase for me.
As to an overall review, I like the introduction Ms. Chang gives for each recipe and the extra info she adds when needed. She has a friendly yet knowledgeable way of writing which I enjoy reading. ['
The recipes themselves are easy to read and understand. Unlike many "star" chefs, the directions and explanations are not so overdone as to make the challenge of trying a new recipe overwhelming. I get the feeling of..Oh, I can do this as opposed to...ugh, this is too much work and will take to much time.
More pictures would have been nice but I guess you can't have everything. The size of the book is interesting. Something about the size and shape, it looks quite large and yet fits my hands very easily, I don't feel like I am juggling a tomb when I try to use it.
Although some will say you can find many of these recipes in any cookbook, the fact is, who doesn't enjoy a really great scone and if your recipe is exceptional why wouldn't you include it in your book. The vanilla frosting on the red velvet cake is also awesome. I have no negatives and can't wait till I have the time to try my hand another recipe.
Most recent customer reviews
Recipes have steps or techniques that you don’t find in most cookbooks. They are worth the effort.Read more