There are four Flour Bakery + Café locations in the Boston area, owned by Harvard alum and home baker turned pastry chef Joanne Chang. They’re cute, homey and the food never fails to impress. Following the success of her first cookbook, Flour, Joanne is sharing her recipes for standout savory fare (along with a few sweets) in her new cookbook, Flour, Too. She also guides readers on a behind-the-scenes look into the inner workings of her kitchens, complete with beautiful photographs.
Flour, Too covers breakfast, lunch and dinner, with recipes for Brown Sugar-Oat Cherry Muffins and Flour’s Famous Egg Sandwich; Classic Split Green Pea Soup and Applewood-Smoked BLT; and Mushroom and Leek Lasagna and Buttermilk-Fried Chicken. A chapter on party foods is lots of fun, with recipes for snacks like Gougeres and Spectacular Spiced Pecans, along with impressive desserts like Apple Pithivier and Boston Cream Pie.