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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
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.
Love Your Cookbook Joanne
I a baking focaccia bread as my staple:)
Best dessert recipe book that I have in my library. Joann Chang is brilliant. I am busy working my way through the recipes,
Her currant scones and Brioche are to die for.
I really like the way Joanne provides some of the background behind some of the recipes and so far, every recipe I've tried has been delicious.Published 19 months ago by JP
I've only made one recipe so far but it came out perfect and was the best banana bread I ever tasted. She explains details to novice and experienced bakers. Read morePublished on July 28 2013 by Mary Timmons
très belles recettes, explications faciles mais j'aurais aimé un peu plus de photos pour toutes ces délicieuses pâtisseries! Read morePublished on April 27 2013 by Julie Champagne
Très bonne expérience. Tout c'est très bien déroulé du début jusqu'à la fin du processus. Read morePublished on March 30 2013 by PJL