Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (Hardcover)
As a former Bostonian who frequented Flour Cafe, maybe I'm biased when I say it's home to the greatest sandwiches, but, seriously, this place makes great sandwiches--and now you can, too! Joanne Chang's recipes take simple, wholesome ingredients and make magic. In college, we used to read her cookbooks to each other like bedtime stories; even if we didn't, I'd still dream about her Triple Chocolate Mousse Cake.
Favorite Recipe: Roast Lamb with Tomato Chutney and Rosemary Goat Cheese Sandwich - I have literally walked a mile in the snow for this sandwich. Tender lamb, sweet chutney, and tangy goat cheese. Need I say more?— From Devon D. Staff Picks
The ideal companion to Flour—Joanne Chang's beloved first cookbook—Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf.
About the Author
Joanne Chang is the owner of Flour Bakery + Café, with locations in Boston and Cambridge, Massachusetts, and co-owner of Myers + Chang. She lives in Boston, Massachusetts.
Michael Harlan Turkell is an award-winning and James Beard Foundation-nominated photographer. He has shot for an array of publications and numerous cookbooks, and hosts THE FOOD SEEN on HeritageRadioNetwork.org
"After thumbing through the pages of Flour, Too, I immediately wanted to drive to Boston and eat everything in sight at Flour Bakery! The photos of Joanne's creations jump off the pages, the recipes are opulent yet un-intimidating. This book has inspired my cooking at home as well as at work!" -Johnny Iuzzini, James Beard Award Winner and author of Dessert FourPlay
"Everything we loved about Joanne Chang's first book is here: the great tips, the detailed instructions, and the recipes that make you want to stop everything and head for the kitchen. But this time it's the (mostly) savory side of Chang and Flour Bakery. From brunch treats, soups, and salads to pizzas, pastas, and more treasured sweets, this is food we'll be making, sharing, and relishing day after day."-Dorie Greenspan, author of Around My French Table and owner of Beurre & Sel
"Diligently precise, Chang is a talented recipe writer. Her dishes appear even more exciting on the plate than they do on the page." -- Library Journal, July 2013 starred review
"Diligently precise, Chang is a talented recipe writer. Her dishes appear even more exciting on the plate than they do on the page." - Library Journal, Starred Review
"The next best thing to living next door to Flour Bakery is having Joanne Chang's recipes in your kitchen. I'm looking forward to baking my way through this terrific book, starting with the savory - and finishing with one of her sweet endings."-David Lebovitz, author of Ready for Dessert and The Sweet Life in Paris
"We don't consider a trip to Boston complete if it doesn't include a visit to Flour Bakery for a BLT and a couple of cookies. With Flour, Too we can live vicariously and be there whenever we want."-Amanda Hesser and Merrill Stubbs, co-founders of Food52