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Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

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Notes about this book

  • kimk on May 26, 2012

    So far I've made the banana bread,oatmeal cookies, ginger molasses cookies, and the snickerdoodles all with great success. I've heard the homemade pop tarts are wonderful and are on my list to make. Flour is becoming a trusted go to cookbook.

  • JanetinMaine on February 06, 2012

    Made the browned butter vanilla rice krispie treats and shared them with others. They were a big hit. I don't usually like these but the browned butter and vanilla cut the usual sickening sweet taste. Well at least for me. This recipe will be repeated.

  • smtucker on December 11, 2011

    So far we have made: brioche, sticky buns, four different scones and the oatmeal raisin cookies. Though her workflow is very precise (i.e. a bit fussy) so far all of these items have been worth the work and calories. This book has quickly become our trusted source for all things baked.

  • Polox on November 06, 2011

    BOOZY RUM CAKE This cake is really good. However, next time I will make less rum syrup and cook the pastry cream longer or use less milk. The cream came out really liquid. It was oozing too much from the cake as for my taste.

Notes about Recipes in this book

  • Raspberry-rhubarb muffins

    • PatriciaScarpin on April 01, 2011

      Great batter to play around with - I've adjusted the rhubarb amount and used white chocolate chips instead of raspberries. Delicious!

  • Classic blueberry muffins

    • Cheri on August 14, 2013

      It seemed like a good idea... But this batter makes more like 18 - 24 muffins, not 12. These are pretty sweet, almost more of a small dessert cake than breakfast item - IMHO. Probably would not repeat.

  • Addictive bran muffins with golden raisins and "bird seed"

    • annapanna on February 03, 2013

      These were very good, perfect for breakfast with a glass of orange juice. I didn't have raisins so put dried cranberries instead. I don't think you need that many seeds, half quantity is enough. The amounts of wheat bran measured in cups and grams did not match so I decided to go with the cups, as the grams indicated seemed like a lot. I also sprinkled some brown sugar on top of the seeds before baking. Delicious!

  • Good morning muffins

    • annapanna on January 08, 2013

      I really liked these muffins. I used sunflower oil instead of Canola, oat bran instead of oats and left out the raisins. I baked them for 37 minutes at 175 C and they turned out very moist. I will definitely make them again .

  • Flour's famous banana bread

    • gastronom on September 16, 2014

      My go-to recipe for banana bread. To increase the nutritional value, I substitute white whole wheat flour for all purpose and double qty of nuts. Often use yogurt instead of sour cream and still comes out well.

    • Melanie on March 02, 2014

      Deliciously light result. I halved the recipe (except the bananas - I used 2 or 200g worth) and substituted milk for the sour cream. I baked in muffin tins for about 20 minutes at 150 C (made 8). I loved the reminder to toast the walnuts- the flavour had lots of depth.

  • French lemon-poppy cake

    • PatriciaScarpin on January 29, 2013

      I've made this cake following the recipe to a T and it turned out amazing. Then, I made it with passion fruit juice instead of lemon and oh, what a delicious version it turned out to be! Tender beyond words.

  • Double-chocolate cookies

    • Jane on December 05, 2010

      Like a cross between a brownie and a cookie, these are chocolate heaven. The cookie dough has a mousse-like texture due to long whisking of the eggs and sugar which results in a light, cake-like texture. The batter is best left overnight in the fridge before baking.

  • Chocolate chunk cookies

    • britt on August 11, 2011

      This recipe also calls for light brown sugar, regular sugar, vanilla, 2 eggs, and baking soda.

    • cpauldin on May 22, 2012

      Letting this dough sit overnight is crucial to the flavor.

  • Oatmeal raisin cookies

    • smtucker on December 11, 2011

      This is the new BEST Oatmeal Raisin Cookie recipe of the smtucker household. Made a batch for a birthday dinner instead of cake. The amount of dough was far too much, so it stayed in a tupperware container and every other day someone made a tray of cookies. The cookies might be even better the second day after baking. I made them the full 1/4 cup size which is equal to 54 grams. Family members who wanted less just took 1/2 cookie. This cookie size gives you those nice crispy edges with a soft middle.

    • Melanie on July 24, 2014

      This recipe makes huge cookies. I will make again as I thought they were great however may reduce the size and store some dough in the freezer for a future bake.

    • avandekrol on May 19, 2014

      I found the baking time to be overstated for my oven. 16-17 minutes seemed to be just right. Otherwise, an excellent oatmeal cookie recipe.

  • Peanut butter cookies

    • lisibit on December 19, 2012

      These peanut-butter cookies are huge and always a hit at work. Use a kitchen scale to ensure uniformity. Photo: http://flic.kr/p/9VaKqg

    • smtucker on April 28, 2012

      Another wonderful recipe from Flour. Didn't have quite enough Super Chunky Smuckers peanut butter, so used some All Natural Teddies Smooth to get the full amount of peanut butter. Each cookie is 58g of dough. Each cookie is made into a ball before "smooshing" down. Added 5 semi-sweet chocolate to about half the balls for the one chocolate lover in the house and this worked very well.

    • smtucker on April 28, 2012

      Another note: Ingredient list should indicate CHUNKY peanut butter.

  • Cornmeal-lime cookies

    • eselque on September 09, 2012

      Following the recipe, the amount of glaze is huge. Next time I'll halve the recipe.

    • annapanna on February 17, 2013

      Lovely cookies. I agree, the glaze is too much, I used little over half of it. The baking time indicated was way too long, our cookies were done after 17 minutes. I don't think they were much smaller than what the author suggested, so I would suggest to start checking on them early.

    • Melanie on April 05, 2014

      These were great - cakey textured biscuits with a hit of lime. I made smaller biscuits (regular sized) and ended up with about 30. They were ready after 10-15 minutes in the oven.

  • Homemade Oreos

    • cpauldin on May 22, 2012

      These are very rich so I made the cookie slightly smaller than called for- closer to a commercial oreo size. The filling doesn't initially look like commercial oreo filling but after the cookies sat for a day- or two- they took on the consistency! They kept very well over the course of about 4 days, when tightly wrapped. The cookie tastes JUST like the commercial cookies. They're really delicious!

  • Intense chocolate brownies

    • HeatherT on January 16, 2011

      Came out just ok. Will try again with less baking time for a second opinion.

  • Classic carrot cake with cream cheese frosting

    • annapanna on April 07, 2013

      This was good. The frosting was a bit too liquid, so it was difficult to spread nicely. Next time I will make it the night before to make sure it's cold when I use it. I left out the raisins as my kids don't like them. The cake tasted really good straight out of the fridge.

  • Midnight chocolate cake with milk chocolate buttercream

    • Jane on April 09, 2012

      This is not a cake to make when you are in a hurry - it took 3 hours from start to finish. It was nice but I wouldn't say it was really worth the amount of effort and huge amount of washing up. The cake is a pleasant but unspectacular dark chocolate cake. The buttercream is very rich - it contains 6 sticks of butter (1.5 lbs) and 1.5 cups of sugar. Make sure the sugar is dissolved before you take the meringue off the heat - I rushed it and it was a bit gritty. I think using superfine rather than granulated sugar would also help.

  • White coconut cake with coconut frosting

    • jzanger on June 17, 2013

      I only made the cake, but I can imagine that with a coconut cake this good (and light) the frosting would make it perfect. Instead of a layer cake I made it into a 13x9 sheet cake. I like that the cake has good coconut flavor without using coconut extract.

  • Bittersweet chocolate truffle tart

    • lisibit on December 19, 2012

      A sophisticated chocolate tart (almost a confection) that's best enjoyed in small slices. The pate sucree is wonderful! Photo: http://flic.kr/p/9VaKqg

  • Plum clafoutis

    • smtucker on September 21, 2013

      also needs: butter flour sugar confectioners sugar [optional]

    • smtucker on September 21, 2013

      http://www.epicurean.com/featured/plum-clafoutis-recipe.html

  • Rosemary and olive oil focaccia

    • smtucker on March 22, 2014

      Recipe also calls for sugar. Consider substituting honey for flavor. This focaccia is much less oily than other version with great flavor. Did half the bread with the rosemary, and the other half with caramelized onions. Really good!

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Reviews about this book

  • In the Kitchen and on the Road with Dorie by Dorie Greenspan

    ...her sweets are down-to-earth, many grown-up versions of the sugary sweets of our childhood dreams. Pop Tarts, anyone? Clearly written and beautifully photographed, Flour is a baker’s treat.

    Full review
  • NPR by T. Susan Chang

    It's hard to believe that Flour is Chang's first book, because the level of mastery, precision and experience in it make it feel like the work of someone who's been showing new bakers the light...

    Full review
  • Fine Cooking

    ...this is unfussy baking at its very best, and a must-have for novice and expert bakers alike.

    Full review

Reviews about Recipes in this Book

  • Oatmeal-maple scones

    • Lisa Is Cooking

      They had great texture from the oats and nuts and the chewy raisins, and they were filled with maple flavor. I liked the crispy edges on these scones...And, I liked how easy that made them to make.

      Full review
  • French lemon-poppy cake

    • Not So Humble Pie

      The cake is indeed wonderfully textured. Delicate and not very sweet, nicely contrasted with a sweet, tangy lemon glaze.

      Full review
  • Buttermilk biscuits with parsley and sage

    • Lisa Is Cooking

      Like every recipe I’ve tried from this book, it works beautifully. My only disappointment with these biscuits is that each time I've baked them, I only kept a couple of them at home.

      Full review
  • Holiday sugar cookies

    • Arctic Garden Studio

      I took the opportunity to make some snow cloud cookies. This weekend seemed like the perfect time.

      Full review
  • Granola bars

    • Lisa Is Cooking

      Overall, they're a little more tender than other granola bars I've tried, and they taste more like an indulgent treat than a healthy snack.

      Full review
  • Heart-healthy dried fruit scones

    • Lisa Is Cooking

      The mix of fruit was delightful with the cranberries’ tartness and the ginger’s zing. The crumb of the scone was lighter, less dense, and a little like a cross between a scone and a muffin.

      Full review
  • Lemon-raspberry cake with lemon buttercream

    • Lisa Is Cooking

      The cake met my requirements perfectly for lemony-ness and berry flavor....I’m not sure I can top this, so I might have to bake the same cake again next year.

      Full review
  • ISBN 10 081186944X
  • ISBN 13 9780811869447
  • Linked ISBNs
  • Published Oct 20 2010
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies – leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network's Throwdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

Other cookbooks by this author

Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

Member Rating

Average rating of 4.5 by 13 people

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