Flour, Too

Starred review from July 1, 2013

James Beard Award-nominated chef Chang, a Harvard-educated former management consultant, owns four Flour Bakery + Cafe locations in Boston. This companion to her first cookbook, Flour, captures a bustling day in the life of her businesses and, like the best restaurant cookbooks, enables readers to re-create their favorites successfully at home. Flavorful savory dishes dominate, followed by more of Chang's signature classic French and nostalgic American desserts. VERDICT Diligently precise, Chang is a talented recipe writer. Her dishes appear even more exciting on the plate than they do on the page. For readers who loved Tom Douglas's The Dahlia Bakery Cookbook: Sweetness in Seattle, Elisabeth M. Prueitt and Chad Robertson's Tartine, or Frank Mentesana and others' Once Upon a Tart...: Soups, Salads, Muffins, and More, this title is essential.

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