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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

  • Eat Your Books

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

  • 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

  • Oatmeal-maple scones

    • Frogcake on May 01, 2016

      These are fantastic scones! Just the right amount of sweetness with the butter-pecan-maple flavour. It's important to toast the pecans beforehand. My family also loved the maple glaze. We have scads of maple syrup in our house as our extended family has a sugar bush. So I will be making these scones again!

    • MmeFleiss on February 05, 2017

      Great, although I thought 40 mins was a little too long. I'd take it out earlier next time.

    • rmkeller on April 16, 2017

      I too found 40 minutes too long. I think I took mine out around 33 minutes. They probably would have been fine with 2 minutes more or less, but I wouldn't want to go all the way to 40. The flavor was fantastic. I will definitely make these again.

  • Heart-healthy dried fruit scones

    • MmeFleiss on March 02, 2016

      This was good for a scone with lower fat, but I really found myself missing the extra richness.

  • 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!

    • Frogcake on May 01, 2016

      Delicious muffins. I replaced the creme fraiche with 4 percent mg kefir, which is what I had in my frig and used mixed berries with rhubarb. Very nice sweet crust develops on the muffins. I will make these again.

  • 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.

  • Pumpkin muffins with candied pepitas

    • Frogcake on December 30, 2016

      Excellent. Love the candied pepitas on the top. Have sprinkled brown sugar and sesame seeds when I don't have pepitas.

  • 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!

    • Frogcake on December 30, 2016

      Excellent! We loved the bird seed topping on these muffins, although there is definitely more bird seed than you need for the muffins. We used the left overs to sprinkle on yogurt and oatmeal. Would make these again.

  • 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 .

    • Frogcake on December 30, 2016

      I liked these muffins but Mr. Frogcake and family found them too dense. I don't think I did anything wrong -one of my sons described them as edible hockey pucks (which I thought was a bit harsh). I think we prefer the more cakey less healthy version in the "Butter" cookbook.

  • Flour's famous banana bread

    • 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.

    • 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.

    • wcassity on January 31, 2015

      Our new favorite recipe for banana bread. We've made it twice. Great moist texture. I subbed in some whole wheat flour. Good for when I've got a bit of creme fraiche left in the fridge.

    • MmeFleiss on March 02, 2016

      I made this sans walnuts (not a fan), and this might have replaced the family favorite recipe.

    • Carpecookie on April 09, 2016

      Excellent recipe for banana bread. Cacao nibs make a nice addition without adding sweetness

    • Frogcake on May 01, 2016

      I've made this bread many times with positive results every time. In fact recently while in a big hurry I took a risk and threw everything including semi frozen bananas into my food processor. It still turned out crazy-good! Someone else suggested throwing in cacao nibs, which are very nice in this bread.

    • yassoma on August 15, 2016

      This is the banana bread that made me fall in love with banana bread... However, since then I have graduated to the banana cake in Pichet Ong's cookbook, "The Sweet Spot". It's incredible.

    • Smokeydoke on December 01, 2016

      Delicious! Just as good as everyone says. Cacao nibs sound great, as the bread isn't sweet at all, it's almost a snacking bread. I had mine with sweet honey butter and it was over-the-top good!

  • Cranberry-maple-pecan breakfast cake

    • Frogcake on December 26, 2016

      I would describe this as a "meh" recipe. Nothing wrong with the recipe, just not as interesting as I thought it would be.

  • 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.

  • Basic brioche

    • MmeFleiss on March 02, 2016

      Fussy, but very good.

  • Pain aux raisins

    • Carpecookie on April 09, 2016

      Good version of this classic. The brioche dough is easy to handle when chilled. The pastry cream has a nice flavour and the finished product is as good as any French patisserie.

  • Sticky sticky buns

    • MmeFleiss on March 02, 2016

      I thought that this is probably the best recipe for sticky buns that I have made (although huge; I usually had to eat each one in two sittings). I ended up eating it everyday for almost a week because both my mom and sister decided they were going to go on a diet after the first day. I did not get tired of it.

    • Frogcake on December 26, 2016

      Hands down these are the best sticky buns we've ever tasted. Will be making these again for sure as my family is always asking for them! I roll the buns smaller for more portions but otherwise follow the recipe.

  • Vanilla cream-filled doughnuts

    • Smokeydoke on April 14, 2017

      Yum, these are donuts all grown-up. They are rich and dense and taste nothing like the sweet glazed that you buy at the local franchise. I injected them with a homemade dark-chocolate pastry cream and it was indulgent. It was not sweet, if you want the cloying sweetness to satisfy young sweettooths, I recommend filling them with store-bought icing. The dough is a bit tricky but after a few tries, I got them to rise. I think her proofing times are a bit off.

  • 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.

    • 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.

    • 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.

    • WhatMattersMostNow on November 19, 2015

      Absolutely loved this version of an oatmeal cookie! Crispy outside and chewy interior is my favorite way to make oatmeal cookies. I took the advice of a previous reviewer and only baked for 15 minutes as I think any longer would have made these too crisp and overbaked.

    • Frogcake on October 16, 2016

      I've tried many oatmeal cookie recipes and I keep coming back to this one. I always add a half cup of chopped walnuts and either one cup of raisins or dried cranberries. Excellent chewy cookies!

  • Peanut butter cookies

    • 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.

    • 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

  • 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.

  • Snickerdoodles

    • Frogcake on June 16, 2016

      This is my go-to snickerdoodle recipe, taste-tested today by forty hungry teenagers with raving reviews. Very important to chill the dough as with any cookie recipe. Left over cinnamon sugar can be used for cinnamon toast with no complaints in our household.

  • Holiday sugar cookies

    • Zosia on December 12, 2016

      My go-to sugar cookie recipe that never fails me. The dough is very easy to work with, the cookies retain their shape during baking and the flavour is outstanding. I don't make the icing but use vanilla paste to add a little interest to them instead. I also roll the dough to 1/8" thickness and bake 8-9 minutes for a crisp cookie. Yield with this thickness, depending on the cookie cutters I use, is 6-8 dozen.

    • Frogcake on December 26, 2016

      Like others, this is my go-to sugar cookie recipe. I found the dough to be perfect to manage for cookie cutters. Note to self: December 2016 made sugar cookie "notes" with black royal icing for N's violin coach. Yield five dozen quarter inch cookies. We happily consumed all of the rejects (not many).

  • 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.

  • Old-fashioned pineapple upside-down cake

    • dtremit on October 21, 2015

      Made this to take along to dinner at a friend's house, and it was well received. The pineapple topping is great -- the caramel is really easy to make, and adds an extra dimension to the recipe that's quite welcome. That being said, I think the recipe timing is off -- the listed baking time is 50-60 minutes, but after 45 my cake was a little more done than I would have liked. Will bake for 40 minutes next time.

  • Pâte brisée 2

    • smtucker on November 13, 2015

      Also has some sugar and salt. Instructions suggest a stand mixer to incorporate the butter. There is not enough mass for a 7qt KitchenAid mixer. Next time try a hand mixer, or an old fashioned pastry blender.

  • 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

  • Milky Way tart

    • Frogcake on June 03, 2016

      Wow! This is a very decadent tart! Even the chocolate bar lovers in my family savoured a smaller wedge than I expected. In my view this tart easily satisfies twelve no worries. It very easy to make and very worthwhile!

  • Plum clafoutis

    • smtucker on September 21, 2013

      also needs: butter flour sugar confectioners sugar [optional]

    • smtucker on September 21, 2013


  • 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

  • Everyday 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.

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