Flour Bakery and Cafe is Chef Joanne Chang’s popular bakery in Boston, MA. Last year she released an outstanding cookbook that has become a go-to for classic and updated pastries, cakes, cookies, breads, and desserts. There are several recipes with excellent home-made icing, like the easy Oatmeal-Maple scones and Cranberry-Maple-Pecan breakfast cake. Another standout was the buttery Brioche, the dough from which is also used in the Sticky, Sticky Buns. Another winner and the centerpiece of Thanksgiving dinner was the Roasted Pear and Cranberry Crostata and Honey-Cinnamon Ice Cream. A sophisticated dessert was the Lemon Sherbet and Prosecco Sorbet with Strawberries. Cornmeal-Lime Cookies were a hit. A stand mixer is necessary, as well as an ice cream maker for the ice creams and sorbets. Almost everything has been a winning recipe, except for the Black Sesame Lace cookies that spread too fast, and the Milky Way Tart that did not set completely. Highly recommended.
Link to cookbook here.