Joanne Chang

Fantastic both as instruction and entertainment. Chang (with help from Matheson) does a wonderful job explaining the whys and wherefores of the Flour recipes, and provides tips that are easily grasped and remembered by novice bakers. My one caveat is that I probably won't end up actually making some of the recipes, because of the amount of sugar, heavy cream, butter, etc. (I'm looking forward to Chang's forthcoming low-sugar cookbook.) Her personality and humor also shine through with show more numerous stories about her pastry career and her upbringing, and I finished the book feeling like I would love to sit down with Chang (at one of her bakeries, naturally) and chat over some coffee and pain au chocolat. show less

Another excellent cookbook from Joanne Chang, which does something I didn't think possible -- rework some of her Flour bakery recipes into healthier but still tasty-sounding versions. As always, Chang's instructions are clear, her explanations of chemistry very educational (I had no idea sugar performed so many functions), and her anecdotes are entertaining. I haven't tried to do the recipes from her earlier books precisely because of the amount of sugar, butter, etc. required, but now that show more there are some lighter versions I have absolutely no excuse not to try them. show less

Another wonderful cookbook from one of my favorite chefs. As with Joanne Chang's first book, "Flour, Too" is engaging and accessible, making even the most complicated recipes easy to understand. I also enjoyed both her anecdotes explaining the origins of each dish (and the funny comments that sometimes accompany them), and appreciate that she continues to give credit to her teachers and the chefs who have worked for/with her. Being more of an aspirational cookbook reader, I probably won't show more find myself actually making most of these recipes, but I'll certainly have more appreciation for the next yummy sandwich and/or pastry I buy from Flour! show less

This book was my go-to during the first few months of the pandemic! I love that it includes photos of every single recipe (150 recipes), as well as clear instructions. (There are photos of each step in the croissant recipe - super helpful.) Nearly everything I made from this turned out almost perfectly; I've made some of them many times already.

Croissants! *****
Thin crispy chocolate chip cookies (a la Tate's) ****
MG Rye Bread ****
Chocolate rye cookies ***
Japanese Cotton Cheesecake show more ****
Biscotti ***
Quick Puff Pastry ****
Ricotta Cherry Scones **** show less