About this item

Trust Joanne Chang - beloved author of the bestselling Flour and a Harvard math major to boot - to come up with this winning formula: Minus the sugar equals plus the flavor. The 60-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she's also revisited classics from Flour and her lines-out-the-door bakeries to use minimal refined sugar. More than 35 mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.



About the Author

Joanne Chang

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/



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