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| Book | Searching... Wilmington Memorial Library | COOKING 641.865 CHA | 32136003399403 | Searching... Unknown |
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Summary
Summary
A must-have baking bible from the James Beard award-winning baker and owner of the beloved Flour bakeries in Boston.
James Beard award-winning baker Joanne Chang is best known around the country for her eight acclaimed Flour bakeries in Boston. Chang has published two books based on the offerings at Flour, such as her famous sticky buns, but Pastry Love is her most personal and comprehensive book yet. It includes 125 dessert recipes for many things she could never serve in the setting of a bakery--for example, items that are best served warm or with whipped cream on top. Nothing makes Chang happier than baking and sharing treats with others, and that passion comes through in every recipe, such as Strawberry Slab Pie, Mocha Chip Cookies, and Malted Chocolate Cake. The recipes start off easy such as Lemon Sugar Cookies and build up to showstoppers like Passion Fruit Crepe Cake. The book also includes master lessons and essential techniques for making pastry cream, lemon curd, puff pastry, and more, all of which make this book a must-have for beginners and expert home bakers alike.
*One of Food & Wine's Essential New Cookbooks for Fall*
*One of Food52's Best Cookbooks of Fall 2019*
*One of Bon Appetit's Fall Books We've Been Waiting All Summer For*
Reviews (3)
Publisher's Weekly Review
Chang, a Harvard graduate with a degree in math and economics, grew up in a dessert-free home but has recovered nicely by founding Boston's Flour bakeries and writing this delectable collection. Recipes are organized into chapters, some with slightly cryptic titles ("I Made This for You"), and most are on the sweet side, naturally; a few savory dishes include biscuits stuffed with bacon, eggs, and cheese, and a bread chapter includes the likes of monkey bread loaded with garlic, shredded fontina, and dried thyme. There are ingenious creations, including a cross between kouign-amann (a Breton cake) and a sticky bun. Chang covers the international bases with panettone, Japanese milk bread, and Australian lamingtons (squares of butter cake). Headnotes are chatty and often funny: when Chang hosted a Swedish baking show, she was excited to display the Swedish language she'd learned as a high school exchange student but could call up only the word for strawberry. Instructions are impeccable, but occasionally she casts too wide a net, with items such as a vegan take on packaged Hostess cupcakes and gluten-free takes on lemon chia seed muffins and focaccia. Home cooks will find lots of go-to dishes in this ultimately solid baking book. (Nov.)
Booklist Review
There's nothing like an author's enthusiasm (and expertise!) to transform a book into a treasure. Eight Boston bakeries and four cookbooks into her career, award-winning baker Chang still manages to infuse excitement into the requisite flour-sugar-butter trio that comprises familiar and new treats. The 125 pastries are not necessarily easy to emulate; many take up more than a page and some require a whole day of concentrated baking to produce a worthwhile edible. Yet every recipe is seductive: savory country feta pies, hot-cross buns, chocolate-caramel Oreos, s'mores pie, brioche buns, or sticky bun popcorn. In many instances, step-by-step photographs will help the home pâtissier. What will make the baking less taxing is following her baker's dozen rules, like clean as you go and use salt; ensure the completion of master techniques (buttering and flouring pans is mandatory), and purchase the highest-quality ingredients. Though she doesn't explicitly say it, kudos to Chang's staff are another form of pastry love: almost all items give credit to a current/former baker and his/her ingenuity. This delectable baking book lives up to its name.--Barbara Jacobs Copyright 2010 Booklist
Library Journal Review
Chang (Flour) has written a new cookbook that features recipes popular in her bakery and new ones more suitable for other occasions. In the introduction, Chang details her journey into becoming a pastry chef and bakery owner. She provides tips and information about baking techniques and ingredients best suited for the recipes; one of these recommendations is not to use salted butter. The book is divided into eight chapters, covering breakfast items, breads, cookies and bars, pies, cakes, and more, as well as a chapter on pastries and fillings essential to baking many of these recipes. Recipes featured include lemon sugar cookies, Irish soda bread, a variation on the famous sticky buns with apple cider, and fresh peach crostatas. Chang has also included several vegan or gluten-free recipes that are as dazzling as the rest. VERDICT An excellent volume of recipes that will work for bakers at any level.--Holly Skir, Broward Cty. Lib., FL