Flour, too : indispensable recipes for the cafe's most loved sweets & savories

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Title:

Flour, too : indispensable recipes for the cafe's most loved sweets & savories

Author:

Chang, Joanne author.

ISBN:

9781452106144

Physical Description:

304 pages : color illustrations ; 26 cm

General Note:

Includes index.

Corporate Subject:

Flour Bakery + Cafe

Subject Term:

Cooking.

Cooking -- Massachusetts -- Boston.

Baking.

Baking -- Massachusetts -- Boston.

Baked products.

Genre:

Cookbooks

Summary:

"The ideal companion to 'Flour' -- Joanne Chang's beloved first cookbook -- 'Flour, too' includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf."--Publisher description.

Holds:

Available:*

Library	Call Number	Status
Searching... R.H. Stafford Library (Woodbury)	641.5 CHA	Searching... Unknown
Searching... Stillwater Public Library	641.5 CHA	Searching... Unknown

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Summary

The ideal companion to Flour --Joanne Chang's beloved first cookbook-- Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf.

Author Notes

Joanne Chang is the owner of Flour Bakery + Café, with locations in Boston and Cambridge, Massachusetts, and co-owner of Myers + Chang. She lives in Boston, Massachusetts.

Michael Harlan Turkell is an award-winning and James Beard Foundation-nominated photographer. He has shot for an array of publications and numerous cookbooks, and hosts THE FOOD SEEN on HeritageRadioNetwork.org

Reviews (1)

Library Journal Review

James Beard Award-nominated chef Chang, a Harvard-educated former management consultant, owns four Flour Bakery + Cafe locations in Boston. This companion to her first cookbook, Flour, captures a bustling day in the life of her businesses and, like the best restaurant cookbooks, enables readers to re-create their favorites successfully at home. Flavorful savory dishes dominate, followed by more of Chang's signature classic French and nostalgic American desserts. VERDICT Diligently precise, Chang is a talented recipe writer. Her dishes appear even more exciting on the plate than they do on the page. For readers who loved Tom Douglas's The Dahlia Bakery Cookbook: Sweetness in Seattle, Elisabeth M. Prueitt and Chad Robertson's Tartine, or Frank Mentesana and others' Once Upon a Tart.: Soups, Salads, Muffins, and More, this title is essential. (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Introduction	p. 18
In Our Vocabulary	p. 36
In Our Pantry	p. 38
In Our Refrigerator	p. 45
In Our Cabinets	p. 50
In Our Heads	p. 54
breakfast
Sweets
Classic Apple Turnovers	p. 62
Cinnamon-Cream Brioche	p. 64
Twice-Baked Brioche	p. 67
Vegan Vanilla-Mixed Berry Muffins	p. 69
Brown Sugar-Oat Cherry Muffins	p. 70
Fabulous French Toast	p. 73
Decadent Sunday Waffles	p. 74
CJ's Spiced Banana Pancakes	p. 75
Denise's Dutch Baby	p. 78
Steel-Cut Oats with Pear Compote and Crunchy Pecans	p. 80
Savories
Garlic and Rosemary Home Fries	p. 84
Flour's Famous Egg Sandwich	p. 85
Smoked Salmon Sandwiches with Herbed Cream Cheese. Arugula, and Red Onion	p. 88
Ham and Vermont Cheddar Hot Pockets	p. 89
Breakfast Pizzas	p. 90
Christopher's Oven-Baked Potato and Red Pepper Tortilla	p. 93
Winter Greens, Mushroom, and Parmesan Strata	p. 96
Lunch
Soups
Chilled Spanish White Gazpacho	p. 102
Chilled Cucumber, Yogurt, and Fresh Herbs	p. 103
Vegan Carrot and Ginger	p. 104
Spicy Peanut-Squash with Chickpeas	p. 106
Sweet Potato with Thai Curry and Coconut	p. 108
Eggplant Parmesan	p. 110
Smoky Tomato and Potato	p. 111
Creamy Sunchoke	p. 112
Spicy Three-Bean and Corn Chili	p. 113
Chipotle Chicken and Black Bean	p. 116
Old-Fashioned Chicken and Orzo with Vegetables	p. 118
Autumn Vegetable with Sausage and Green Lentils	p. 121
Mama Chang's Hot and Sour	p. 124
Classic Split Green Pea with Smoked Ham	p. 126
Best-Ever Beef Stew with Pearl Onions, Mushrooms, and Red Wine	p. 128
Sandwiches
Fresh Mozzarella with Pesto and Tomatoes	p. 132
Grilled Tofu with Olive Tapenade and Roasted Vegetables	p. 134
Lemony Hummus with Cucumber, Radish Sprouts, and Red Onion	p. 136
Curried Tuna with Apples and Golden Raisin	p. 139
Chicken-with Avocado and Jicama	p. 140
Smoked Turkey with Sharp Cheddar and Cranberry Chutney	p. 142
Roast Beef with Horseradish Mayo, Crispy Onions, and Tomato	p. 143
Roast Lamb with Tomato Chutney and Rosemary Goat Cheese	p. 146
Applewood-Smoked BLT	p. 150
dinner
Salads
Heirloom Tomato Salad with Feta, Pistachios, Watermelon, and Nigella Seeds	p. 156
Farmers' Market Salad with Buttermilk-Chive Dressing	p. 158
Summer Three-Bean and Potato Salad with Fresh Herbs	p. 161
Asian Celery, Fennel, and Edamame Salad with Candied Lemon	p. 164
Winter Paper Salad with Hazelnut Vinaigrette	p. 166
Blood Orange and Beet Salad with Toasted Walnuts, Goat Cheese, and Blood Orange Vinaigrette	p. 168
Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Scallion Dressing	p. 170
Seared Flank Steak Salad with Crumbled Blue Cheese, Glazed Onions, and Worcestershire Vinaigrette	p. 173
Mains
Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs	p. 179
Mushroom and Leek Lasagna with Creamy Béchamel	p. 181
Triple-Cheese Pizza	p. 185
New England-Style Baked Beans with Thick-Cut Bacon	p. 188
Slow-Baked Atlantic Salmon with Tabouli	p. 189
Pan-Seared Maine Crab Cakes with Spicy Celery Root Rémoulade	p. 192
Corey's Homemade Chicken Potpie	p. 194
Buttermilk-Fried Chicken	p. 199
Jeff's Spicy Turkey Burgers with Tomato-Onion Jam	p. 201
Roasted Pork Loin with Chive Spaetzle, Slow-Roasted Balsamic Onions, and Oregano Mojo	p. 204
Boneless Beef Short Ribs with Parmesan Polenta	p. 208
party time
Snacks
Flour Pickles	p. 214
Spectacular Spiced Pecans	p. 215
Gougères	p. 216
Flaky Parmesan Cheese Straws	p. 218
Scallion Pancakes	p. 219
Goat Cheese, Portobello, and Cumin Empanaditas	p. 222
Desserts
Pavlova with Plums, Figs, and Plum Wine	p. 226
Lemon-Ginger Mousse	p. 229
Sugared Crepes with Rum-Butterscotch Bananas	p. 230
Apple Pithivier	p. 232
French Macarons	p. 235
Kouign-Amann	p. 238
Maple-Apple Upside-Down Buttermilk Cake	p. 242
Triple-Chocolate Mousse Cake	p. 245
Best Boston Cream Pie	p. 248
Bittersweet Chocolate-Espresso Terrine	p. 254
Croquembouche	p. 256
Bûche de Noel	p. 260
drinks
Cantaloupe-Mint Seltzer	p. 267
House-Made Raspberry Seltzer	p. 268
Cranberry-Lime-Ginger Seltzer	p. 270
Mulled Apple Cider	p. 271
Super-Rich Hot Chocolate	p. 272
Kids'(of All Ages) Chocolate Milk	p. 273
Basics
Balsamic Vinaigrette	p. 275
Roasted Tomatoes	p. 276
Caramelized Onions	p. 278
Vegetable Stock	p. 279
Chicken Stock	p. 280
Beef Stock	p. 281
Flour Focaccia	p. 282
Basic Brioche	p. 284
Puff Pastry	p. 286
Pastry Cream	p. 290
Lemon Curd	p. 291
Frangipane	p. 292
Buttercream	p. 293
Ganache	p. 294
Index	p. 295
Acknowledgments	p. 304

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