About this item
James Beard award-winning 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.
About the Author
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.She started as garde-manger cook at Boston's renowned Biba restaurant, then worked as a pastry cook at Bentonwood Bakery in Newton, and in 1995 was hired as Pastry Chef at Rialto restaurant in Cambridge.Joanne moved to New York City in 1997 to work in the cake department of the critically acclaimed Payard Patisserie and Bistro. Returning to Boston a year later with dreams of opening up her own pastry shop, she brought her French and American training to Mistral where she was the Pastry Chef until summer of 2000.In 2000, she opened Flour, a bakery and café, in Boston's South End. Flour features breakfast pastries, breads, cakes, cookies, and tarts as well as sandwiches, soups, and salads. Flour now has 8 locations in Boston and Cambridge.Flour has been featured in Food&Wine, Bon Appetit, the New York Times, Conde Nast Traveler, Inc. Magazine, and Boston Magazine and has received numerous Best of Boston awards. Flour was also featured on Throwdown with Bobby Flay on the Food Network in which Joanne's sticky buns won over Chef Flay's. Joanne is the recipient of the James Beard Award for Outstanding Baker in 2016.Joanne's energetic commitment to excellence extends beyond the kitchen. She writes pastry articles and reviews cookbooks for Fine Cooking magazine. She 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. An avid runner, she competed in every Boston Marathon from 1991 - 2006. She is the author of the cookbook "Flour", "Flour Too", "Baking with Less Sugar", "Myers Chang at Home", and "Pastry Love".https://flourbakery.com/pastrylove/
