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Description for Flour
Hardcover. 100 recipes for all the sweet and savory favorites from Flour bakery + cafe in Boston, including the greatest cakes, muffins, cookies, pies, and breads. With plenty of baking tips accrued over the culinary career of Joanne Chang, the author, who is owner/chef at Flour. Num Pages: 320 pages, illustrations. BIC Classification: WB. Category: (G) General (US: Trade). Dimension: 261 x 197 x 32. Weight in Grams: 1336.
Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network's Throwdown . Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential ... Read more
Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network's Throwdown . Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential ... Read more
Product Details
Format
Hardback
Publication date
2010
Publisher
Chronicle Books United States
Number of pages
320
Condition
New
Number of Pages
320
Place of Publication
San Francisco, United States
ISBN
9780811869447
SKU
V9780811869447
Shipping Time
Usually ships in 8 to 11 working days
Ref
99-1
About Joanne Chang
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. Christie Matheson is the author or co-author of several books, including Salty Sweets. Keller + Keller are Boston-based food and lifestyle photographers.
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