
Flour, Too
Joanne Chang(Author)
Chronicle Books (Publisher)
Published on 4. June 2013
Book
Hardback
304 pages
978-1-4521-0614-4 (ISBN)
Description
Following the breakout success of Flour, Joanne Chang brings us a book featuring more baking in equal part with savory foods from her four Flour cafes. She guides the reader through a whole day's menu at Flour in 120 recipes, from breakfast treats to fresh lunches of soups and sandwiches to creative dinners of roasted meats, stews and pasta, plus special party snacks and dessert. More than 60 colour photographs by Michael Harlan Turkell take us inside the Flour cafes and demonstrate the beauty of this delicious food.
More details
Language
English
Place of publication
San Francisco
United States
Illustrations
Illustrations
Dimensions
Height: 254 mm
Width: 191 mm
ISBN-13
978-1-4521-0614-4 (9781452106144)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions

E-Book
06/2013
1st Edition
Chronicle Books LLC
€3.49
Available for download
Persons
An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking. Her career as a pastry chef included time at Boston's renowned Biba restaurant, as well as stints at Bentonwood Bakery in Newton, Rialto restaurant in Cambridge, Payard Patisserie and Bistro and Mistral. In 2000, she opened Flour, a bakery and cafe, in Boston's South End. In 2007 she opened a second branch of Flour in the Fort Point Channel area, and recently opened a third location in the city. Joanne writes pastry articles and reviews cookbooks for Fine Cooking magazine, and teaches classes and advises pastry cooks both within the bakery and at area cooking schools. She opened a Chinese restaurant called Myers + Chang with her husband Christopher Myers in the South End neighborhood in the fall of 2007.