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Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories by Joanne Chang

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Notes about this book

  • Eat Your Books

    A list of corrections on the author’s website. An EYB note has also been made on each affected recipe.

Notes about Recipes in this book

  • Mama Chang's hot and sour soup

    • blumie on March 23, 2017

      I don't repeat too many recipes, but I come back to this one all the time. Quick, easy, and still plenty flavorful if you omit the mushrooms. Makes great leftovers, too.

    • eselque on March 03, 2014

      Used fresh wood ear mushrooms, otherwise followed the recipe exactly.

    • chawkins on October 18, 2016

      Quick and tasty, but I think wood year mushrooms would give it a bit more texture and I missed the lily buds.

    • stef on February 28, 2016

      This was a quick recipe and so tasty. I didnt change a thing. Finally a recipe with easy to find ingredients

    • joanhuguet on March 24, 2015

      One of my favorite quick weeknight dinners! Have used oyster and shiitake mushrooms in addition to the buttons.

  • Classic split green pea soup with smoked ham

    • TrishaCP on April 25, 2017

      I agree that this is a very flavorful and satisfying soup. Really good depth of flavor and I liked the addition of mustard very much.

    • Melanie on September 05, 2015

      I loved this soup. Great flavour and great texture - thick with pieces of ham.

    • Zosia on May 15, 2017

      I used the bone from a baked ham so the flavour wasn't as intense as it should have been but the long cook time in stock ensured that this was still a really tasty soup. I particularly liked the addition of mustard and lemon juice at the end.

    • Frogcake on April 04, 2016

      A very good recipe. I've made this twice -once as written and a second time substituting white beans (pre-soaked) for the split peas. As someone else commented it is very nice with thick chunks of ham. I serve this as a main with freshly baked sour dough bread.

  • Chipotle chicken and black bean soup

    • eliza on February 19, 2015

      Very good soup. I adapted slightly, used my own canned tomatoes and omitted zucchini, but otherwise followed the recipe. It froze well too. Will definitely make again.

    • yassoma on August 20, 2016

      This soup is very good and healthy, BUT... made as it is written in the book, it's very bland and boring (Even though I omitted the rice which I also think will contribute to blandness! I suspect it'll taste better the next day). Cumin and chipotles are NOT enough to season this entire pot of soup full of veggies and beans and chicken! I added the following: 1 teaspoon onion powder, 1 teaspoon penzey's Galena Street seasoning, 1 teaspoon Mural of Flavor, 1 cube of low-salt chicken stock, a splash of each: red wine vinegar, and Worcestershire sauce. I also used to chipotle chiles instead of one (one left unseeded). The clinatro and lime at the end ARE ESSENTIAL. I will make this again, with my changes.

    • Zosia on November 09, 2014

      Really delicious soup that's made with mainly pantry staples. It's not quick cooking, relying on a slow simmer to develop flavor, but it's worth the wait. It makes a huge pot but it tasted even better next day.

    • anya_sf on June 24, 2017

      It was pretty good but not great. I agree that more seasoning is needed. I also would streamline the recipe to use boneless, skinless chicken thighs and just let them simmer in the soup.

  • Old-fashioned chicken and orzo soup with vegetables

    • Melanie on April 03, 2015

      Perfect winter lunch - warming soup packed full of chicken, noodles and vegetables. We liked the flavour of the herbs and spices in this one. Keep an eye on this when reheating for a second day as I found that the ingredients overcooked and flavour wasn't as fresh (much nicer on day 1).

    • coryelizabeth on June 29, 2017

      I enjoyed this, but it wasn't necessarily worth the effort. If I make it again, I think I would omit the orzo, as the soup generally needed more flavor.

    • anya_sf on June 24, 2017

      A very nice soup with lots of vegetables, which I like. Don't skip the fresh herbs at the end, as they are essential for the best flavor.

  • Roasted pork loin with chive spaetzle, slow-roasted balsamic onions, and oregano mojo

    • julesamomof2 on June 17, 2018

      Thumbs down. I'm pretty sure this recipe has not been tested. I should have trusted my instincts that the rub had way too much salt. The end result was extremely salty, and very brown. I trusted the recipe since her original Flour book is one of my go-to trusted sources when I bake, but this one was a disappointment.

  • Denise's Dutch baby

    • jalfood on February 22, 2015

      Even though "they" say not to bake with Red Delicious apples since they get mushy, that's all I had in the house and I wasn't in the mood to go to the store. Since this recipe cooks so quickly, I didn't find any issue with the consistency of the apple. Delicious and easy recipe. I even used GF flour!

    • coryelizabeth on June 29, 2017

      While Chang warns of this in the recipe, I found this VERY difficult to get out of the pan (I used a cast-iron skillet). It ripped into pieces and parts were glued to the bottom. This didn't stop me from eating the jaggedy pieces with great enthusiasm! But if I make this again, I'd need to try a different method to make this more servable.

    • anya_sf on October 08, 2017

      I had no problems making this recipe. It baked in about 20 minutes and got nicely caramelized on the edges, to the point of almost being burnt - but not quite - and nicely chewy. I was worried about sticking, so I removed the pancake from the pan immediately after dusting with powdered sugar. Pieces actually stuck to my plate as I was finishing eating, so I can just imagine how they'd stick to the pan. My whole family loved this and 3 people easily ate the whole thing. Actually, there was one problem: we wanted seconds.

  • Vegan vanilla-mixed berry muffins

    • Zosia on July 07, 2014

      More cake-like than muffin-like, these were quite tasty though a little too sweet and oily. They had a good ratio of fruit to cake and unlike most muffins, were still very moist the next day. I used coconut milk and am tempted to increase the amount and reduce the oil next time (and perhaps use part whole wheat pastry flour and reduce the sugar as well!)

  • Steel-cut oats with blueberry compote

    • Zosia on January 21, 2015

      This is a good, basic recipe for cooking nicely flavoured steel-cut oats that works perfectly every time and becomes a special treat with the simple blueberry compote.

  • Christopher's oven-baked potato and red pepper tortilla

    • Zosia on February 23, 2018

      Very flavourful variation of a Spanish tortilla and an excellent vehicle for my leftover cooked potatoes.

  • Best-ever beef stew with pearl onions, mushrooms, and red wine

    • Zosia on March 23, 2017

      Unfortunately, this was not the "best-ever" but the only objection was the strong flavour of the wine which was added towards the end of cooking and was off-putting to some. Had I added it earlier with the stock and given it a chance to meld with the other ingredients, I think it would have qualified to be among our favourites.

  • Jeff's spicy turkey burgers with tomato-onion jam

    • Zosia on January 05, 2014

      This recipe produced juicy and delicious burgers; the flavours and cooking technique worked well with ground turkey but also with supermarket-bought extra-lean ground beef (which had to be cooked to well done). Don't skip the tomato-onion jam since it adds a ton of flavour and the extra can be frozen for another meal or two. The book's focaccia bun works well with it, but store-bought ciabatta buns did also.

    • coryelizabeth on June 29, 2017

      These are quite good, though the recipe makes a ton -- definitely more than 4 burgers' worth! I agree with Zosia; the tomato jam is essential (and delicious). I swapped powdered chipotle for fresh, since that's what I had on hand.

  • Scallion pancakes

    • Zosia on October 27, 2014

      These turned out well (light and flaky and not greasy) and tasted good but they needed to be spectacular to warrant the time and effort that went into making them. Or maybe I'm just not a fan of fried dough.

    • Carpecookie on April 09, 2016

      These were light and flaky as the previous reviewer commented. It sounds more complicated and involved than it actually is. When it comes to hands-on prep time, it's not too demanding, but there are periods of rest and proofing for the dough, just like any yeast dough, that need to be planned for. I found the result was more than worth the effort to make this. These are the best scallion pancakes I've ever tried, and now any others I try pale in comparison.

  • Mulled apple cider

    • Zosia on October 10, 2017

      This was nicely spiced with citrusy tang from the orange. Thanksgiving 2017.

  • Caramelized onions

    • Zosia on August 02, 2017

      This is one of the few recipes in my arsenal of caramelized onion recipes (EYB showed me just how many I had!) that actually allowed enough cooking time for the onions to properly caramelize. The technique worked perfectly and the addition of thyme was a nice touch. I added a little sherry vinegar to a portion of them to serve with grilled sausages...really delicious.

  • Autumn vegetable soup with sausage and green lentils

    • pistachiopeas on February 26, 2018

      amazing soup that is now one of my favorites.

    • coryelizabeth on January 29, 2018

      This soup is solid, but it doesn't have the wow factor of other recipes from this book. But the recipe makes a ton! I definitely got more than the estimated 6 - 8 servings.

    • anya_sf on June 24, 2017

      Very flavorful soup that lends itself to many variations. It's easy to substitute the vegetables you have on hand. For some reason, I was expecting more of a lentil soup, but as the recipe name indicates, it is really a vegetable soup that has some lentils in it. Update: just made it again and was reminded how much we love this soup. The sausage makes it very hearty, like a stew. Keeps well.

  • Chilled Spanish white gazpacho

    • joanhuguet on March 24, 2015

      This was gross - the grapes were so sweet that the soup was unbalanced no matter how much extra salt and acid I added, and the partially blended, pulpy texture was unappealing.

  • Smoky tomato and potato soup

    • joanhuguet on March 24, 2015

      I didn't realize that I needed a recipe for tomato soup until I tried this recipe! Wonderful depth of flavor and very simple to make. I often substitute smoked paprika for the smoked black pepper.

  • Warm quinoa salad with roasted autumn vegetables and ginger-scallion dressing

    • joanhuguet on March 02, 2016

      This was a surprising dinner hit - healthy, relatively quick, and deeply savory. It's not nearly as heavy or stodgy as I expected root vegetables and quinoa to be!

    • anya_sf on June 24, 2017

      Very good. The dressing really had a nice flavor. I think you could vary the vegetables quite easily. I thought there were too many green onions and would use less next time. Leftovers were good the next day.

  • Best Boston cream pie

    • joanhuguet on March 02, 2016

      Really too sweet - made about 12 servings for us, as opposed to the 4-6 suggested. I liked it better cold than at room temperature, and thought it was best out of the fridge on days 2 and 3.

  • House-made raspberry seltzer

    • joanhuguet on March 24, 2015

      While I liked having the raspberry syrup in my fridge, I would omit the vanilla next time. Its creaminess made the drink heavier and less refreshing.

  • Brown sugar-oat cherry muffins

    • coryelizabeth on June 27, 2017

      These were pretty good (I made the basic recipe) but not that memorable. The cherry flavor didn't come through that strongly. I probably wouldn't make them again, since there are so many great muffin recipes out there.

    • anya_sf on June 24, 2017

      I made the cranberry version, which was delicious. With sweet cherries, I think you could reduce the sugar a bit. The full recipe makes 12 huge muffins. I made 1/2 recipe for smaller muffins and reduced the baking time. I also substituted plain yogurt for the creme fraiche and lowfat milk for whole milk.

  • CJ's spiced banana pancakes

    • coryelizabeth on June 29, 2017

      I've made these many times, and they're amazing. The allspice and black pepper make them unusual (in a great way), and the bananas make them sweet and filling. Terrific!

    • anya_sf on June 24, 2017

      These are unusual in that there is more banana than pancake batter. I worried that they'd be difficult to cook, but they actually turned out quite well on my griddle. I used lowfat milk and white whole wheat flour. Three of us had no problem eating them all.

  • Steel-cut oats with pear compote and crunchy pecans

    • coryelizabeth on June 29, 2017

      The oatmeal is absolutely delicious, as is the blueberry compote. The leftovers congeal when left in the fridge, but they reconstitute nicely in a saucepan or microwave with a little milk.

  • Flour's famous egg sandwich

    • coryelizabeth on June 29, 2017

      I haven't attempted these at home, but having eaten these in the cafe many times, I can attest that they are some of the best egg sandwiches I've ever tasted (and I've tasted a lot....).

  • New England-style baked beans with thick-cut bacon

    • coryelizabeth on January 29, 2018

      Overall, a solid baked bean dish, but a bit on the sweet side. I'd recommend going light on the brown sugar and heavy on the mustard and vinegar, if you want a tangy final product.

  • Farmers' market salad with buttermilk-chive dressing

    • coryelizabeth on June 29, 2017

      It takes some prep work but is worth it. Having made this several times, I've omitted the shocking step, and the salad has still been really good. The dressing is so delicious I could drink it.

  • Summer three-bean and potato salad with fresh herbs

    • coryelizabeth on June 29, 2017

      This is definitely more delicious if you can find all three beans, though I've made it with only green beans and black-eyed peas and had good results. I prefer this salad with a lot of lemon and little or no tarragon.

  • Grilled tofu sandwich with olive tapenade and roasted vegetables

    • coryelizabeth on June 29, 2017

      The olive tapenade tasted great, but the overall sandwich was meh. The tofu slices were too thick and bland, and the roasted vegetables didn't impart enough flavor to carry the sandwich.

  • Spicy peanut-squash soup with chickpeas

    • coryelizabeth on January 21, 2018

      Another excellent recipe from this excellent cookbook. I did not add cream and the result was still spectacularly rich and creamy. Wonderful!

  • Cinnamon-cream brioche

    • bwhip on January 01, 2018

      Pure heaven. Not all that difficult to make. Even if they leak a little during baking (and they do), it doesn't matter. A real treat.

    • anya_sf on June 24, 2017

      I made 1/2 recipe with 1/4 batch of brioche dough. They were a bit tricky to assemble - you need to stretch the dough quite a bit to make enough room for the generous amount of filling. I was worried about leakage, they turned out fine. Boy, were they delicious. I think this is my favorite brioche pastry of all the Flour recipes.

  • Braised chickpeas and vegetables with couscous, harissa yogurt, and soft eggs

    • anya_sf on June 24, 2017

      I made 1/2 recipe and 2 of us ate it for dinner with no leftovers. It was quite good. Don't skip the fresh herbs or the harissa yogurt; the dish will be bland without them.

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Reviews about this book

  • Oprah.com

    The author's inventive but totally approachable fare is just the thing for when you want something a little different, yet still easy and summery.

    Full review
  • Food52 by Tejal Rao

    The 2014 Piglet Tournament of Cookbooks vs. Smoke & Pickles by Edward Lee

    Full review
  • Serious Eats

    ...elaborate and detailed, each measurement checked and re-checked by Chang's meticulous hand. ...the recipes may not be the simplest to pull off, but they are certainly not confusing or difficult.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1452106142
  • ISBN 13 9781452106144
  • Linked ISBNs
  • Published Jun 04 2013
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Following the breakout success of Flour, Joanne Chang brings us a book featuring more baking in equal part with savory foods from her four Flour cafes. She guides the reader through a whole day's menu at Flour in 120 recipes, from breakfast treats to fresh lunches of soups and sandwiches to creative dinners of roasted meats, stews and pasta, plus special party snacks and dessert. More than 60 colour photographs by Michael Harlan Turkell take us inside the Flour cafes and demonstrate the beauty of this delicious food.

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