Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

Joanne Chang

Language: English

Pages: 321

ISBN: 081186944X

Format: PDF / Kindle (mobi) / ePub

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'sThrowdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

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12 MUFFINS People who know me know that I’m crazy about pastry. Not just eating it or making it but truly nuts in the head about it. Certain recipes will work for me for years, and then they stop working. Some pastries call out to me day in and day out, and then suddenly I am no longer in love with them. Although the true reason for my fickleness is probably that my personal taste is evolving, I do believe that ­certain ­recipes take many months of tweaking and adjusting before you get them just

seemingly countless loaves of bread. The tradition of French pastry with the precise recipes and fanatical attention to artful appearance was a terrific learning experience, but I knew I wanted my bakery to be resolutely American. I dreamed about bringing all of the pastries I’d fantasized about while I was growing up to life and serving them in a warm, bustling, friendly neighborhood bakery. at Payard I learned the exact same recipe from So after a year at Payard, I moved back to Bos-

than the sum of its parts. Brioche? Delicious. Pastry cream? Mmmmm. Golden raisins? Nature’s candy. All together? Sheer heaven. My favorite part of this pastry is the soft center, and at Payard I could never resist poking out a few and eating them, mangling at least two or three innocent pastries as I worked. I was teased mercilessly for the trail of holey pains aux raisins that surrounded my worktable. Once you try these, you’ll understand. Line a baking sheet with parchment paper. On a floured

F. Line a baking sheet with parchment paper. In a large bowl, combine the oats, wheat germ, coconut, 2 teaspoons vanilla ex tract ­sesame seeds, sunflower seeds, walnuts, almonds, cinnamon, 1/2 cup (80 grams) dried cranberries and salt and mix well. In a small bowl, whisk together the oil, honey, and vanilla. Pour the wet ingredients over the dry MAKES ABOUT 10 CUPS ­ingredients and mix thoroughly until the dry ingredients are evenly coated. Pour the mixture onto the prepared baking sheet

for up to 2 weeks, then bring to room temperature and p ­ addle for a few cream on top of the cake, and spread it evenly across the top and down the sides. This is the finishing layer of frosting. Spoon any remaining frosting into a pastry bag fitted with a small round or star tip and pipe a decorative line along the top and/or bottom edge of the cake (see page 16). The cake can be stored in an airtight container at room temperature for up to 2 days. FLOUR: 172 LEMON-R ASPBER RY CAKE MOM’S

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