James Beard awardwinning baker Joanne Chang is best known around the country for her eight acclaimed Flour bakeries in Boston. Chang has published two books based on the offerings at Flour, such as her famous sticky buns, but Pastry Love is her most personal and comprehensive book yet. It includes 125 dessert recipes for many things she could never serve in the setting of a bakery - for example, items that are best served warm or with whipped cream on top. Nothing makes Chang happier than baking and sharing treats with others, and that passion comes through in every recipe, such as Strawberry Slab Pie, Mocha Chip Cookies, and Malted Chocolate Cake. The recipes start off easy such as Lemon Sugar Cookies and build up to showstoppers like Passion Fruit Crepe Cake. The book also includes master lessons and essential techniques for making pastry cream, lemon curd, puff pastry, and more, all of which make this book a must-have for beginners and expert home bakers alike.
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Product Details
Weight: 1566g
Dimensions: 202 x 254mm
Publication Date: 18 Nov 2019
Publisher: HarperCollins Publishers Inc
Publication City/Country: United States
Language: English
ISBN13: 9780544836488
About Joanne Chang
An honors graduate of Harvard College with a degree in Applied Mathematics and Economics JOANNE CHANG left a career as a management consultant to enter the world of professional cooking. She started at Bostons renowned Biba then Bentonwood Bakery Rialto and New Yorks Payard Patisserie and Bistro and finally Mistral. She returned to Boston with dreams of opening her own pastry shop. In 2000 she opened Flour a bakery and café and has since opened seven more locations in Boston and Cambridge. Flour has been featured in Gourmet Food & Wine Bon Appétit the New York Times and Condé Nast Traveler and has received numerous Best of Boston awards. Chang also competed and won on Throwdown with Bobby Flay. In 2007 she opened a Chinese restaurant Myers+Chang with her husband Christopher Myers. She is the author of four other cookbooks and was the recipient of a James Beard Award in 2016 for Outstanding Baker in America.