Flour, too: Indispensable Recipes for the Café’s Most Loved Sweets & Savories

I have a rule for myself when it comes to books, if I have checked a title more than three times I am allowed to buy it for myself. I have to admit though, that I recently broke that rule. A few months ago when I saw that Joanne Chang was writing a new cookbook I preordered it for myself right after I ordered a copy for the library, sight unseen.
Her first one, Flour: Spectacular Recipes from Boston’s Flour Bakery & Café, has become one of my staples. The Cornmeal-Lime Cookies are reason enough to own the book, not to mention the banana bread-it’s downright dangerous.  And looking over her follow-up, Flour, too: Indispensable Recipes for the Café’s Most Loved Sweets & Savories, it appears she has given us another winning cookbook of easy-to-follow, impossibly delicious recipes.   
In this latest book Chang focuses more on savory dishes than sweet, unlike the first, with individual chapters on soups, sandwiches, salads, main dishes, and snacks. She includes Flour staples like the roast beef with horseradish mayo, and heirloom tomato salad with feta, pistachios, watermelon, and Nigella Seeds, as well as mushroom and leek lasagna with creamy béchamel. And while all of these sound very enticing—really I can’t stop drooling while looking at the index—what has me salivating the most is the recipe she has included for Mama Chang’s hot and sour. I’m crossing my fingers it will be the same soup I have eaten half a dozen times at Myers & Chang. Oh, to have a culinary dream come true.
If you have enjoyed Joanne Chang’s culinary talents and wish to recreate them in your own home, or just want to pour over the beautiful pictures, come check out her latest cookbook at the library.


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