--- product_id: 1816214 title: "Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe" brand: "joanne chang, christie matheson" price: "AR$108554" currency: ARS in_stock: true reviews_count: 13 url: https://www.desertcart.com.ar/products/1816214-flour-spectacular-recipes-from-bostons-flour-bakery-cafe store_origin: AR region: Argentina --- # Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe **Brand:** joanne chang, christie matheson **Price:** AR$108554 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by joanne chang, christie matheson - **How much does it cost?** AR$108554 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.com.ar](https://www.desertcart.com.ar/products/1816214-flour-spectacular-recipes-from-bostons-flour-bakery-cafe) ## Best For - joanne chang, christie matheson enthusiasts ## Why This Product - Trusted joanne chang, christie matheson brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description The original and beloved baking cookbook from Joanne Chang, owner of Boston's renowned Flour Bakery. Flour Bakery's motto is simple and perfect: Make life sweeter . . . eat dessert first. Every day, thousands of Bostonians and city visitors can't resist buying sweet and savory treats from an alumna of Harvard with a degree in economics who has made it her mission, as Boston Radio proclaims, "to make food that's just so good you can't stop eating it." From Homemade Pop-Tarts to Brioche au Chocolat, Lemon Raspberry Cake to perfect croissants, Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies, leading her on a path that eventually resulted in a sticky bun triumph on the Food Network's Throwdown with Bobby Flay . In Flour , she has created an instructive and inspiring guide to baking that appeals to novice and experienced bakers alike. Nearly 150 recipes, sorted into chapters on Breakfast Treats, Cookies, Cakes, Pies + Tarts, Other Sweets, and Breads, are easy to follow and achieve successfully. Paired with gorgeous photographs and indispensable chapters on techniques, equipment, ingredients, and "Joanne's Top 12 Baking Tips," this mouthwatering collection is an accessible, instant classic cookbook for the home baker. BAKING BOOK TO SAVOR: Bread, pastry, pies, cakes, cookies, and desserts of all kinds have captured the imaginations of home cooks. This beautiful cookbook is the perfect gift or self-purchase for anyone just beginning their baking journey or wanting to expand their repertoire with irresistible signature bakes. WHAT'S INSIDE: Discover straightforward instructions for creating such delectable treats as Oatmeal-Maple Scones; Chunky Lola Cookies; Lemon Lust Bars; Deep, Dark, Spicy Gingerbread with Coffee Glaze; Milky Way Tart; Super-Pumpkiny Pumpkin Pie; Brown Sugar Popovers; Honey-Cinnamon Ice Cream; Parmesan and Black Pepper Whole-Wheat Focaccia; and so much more. AWARD-WINNING AUTHOR: A James Beard Foundation Award winner for Outstanding Baker in 2016, Joanne Chang was a pastry chef at Payard Patisserie in New York City and Mistral in Boston, and took down master chef Bobby Flay himself, before opening her own pastry shop in 2000. Flour Bakery, renowned for its signature sticky buns and dedication to "pastry love," now has multiple locations and a dedicated following. Perfect for: Home cooks and bakers of all levels Fans of Flour Bakery and Joanne Chang Devotees of the Great British Baking Show and America's Test Kitchen Birthday, housewarming, holiday, or host or hostess gift for baking enthusiasts Pair with companion volume Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories Shelve alongside Barefoot Contessa cookbooks, Magnolia Table , The Smitten Kitchen Cookbook , Half Baked Harvest Cookbook , and Tartine Bread ## Technical Specifications | Specification | Value | |---------------|-------| | Dimensions | 7.95 x 1.1 x 10.45 inches | | Edition | 1st | | Isbn 10 | 081186944X | | Isbn 13 | 978-0811869447 | | Item Weight | 2.31 pounds | | Language | English | | Print Length | 320 pages | | Publication Date | October 6, 2010 | | Publisher | Chronicle Books | | Reading Age | 18 years and up | ## Images ![Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe - Image 1](https://m.media-amazon.com/images/I/81N4q94-mqL.jpg) ## Available Options This product comes in different **Format** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ High Praise with 2 Years of Consistently Great Results *by on Reviewed in the United States December 5, 2012* Chang's Flour has a well-deserved high rating on Amazon reviews. This concurrence, therefore, was delayed, until it became obvious that this book is one of my main go-to cookbooks for a wide variety of baked goods, many of which are personal favorites.Here is a list of some of my favorites: cookies - oreos, oatmeal raisin (the best, but make sure to use at least 34 grams of dough per cookie), chocolate chip, rosemary shortbread, and cornmeal lime, brioche - basic brioche ( better than the many that I have made over the years), sugar+spice brioche buns, pain aux raisins, brioche au chocolat, sticky sticky buns, pop tarts (can use pasta roller for rolling out pastry dough), pies - apple, lemon marshmallow meringue, and pumpkin (my household winner in past two-year bake off for Thanksgiving day), bread (although for sourdough I would recommend Glezer's Artisan Baking), strawberry shortcake (wow), and finally lemon curd (superb with either eureka or meyer lemon). Although some recipes may seem to be old standards, she perfected them.The directions are clear and concise. The photographs are good. The chapters on techniques, equipment, ingredients and Joanne's Top 12 Baking Tips are well-written. The ingredient equivalencies from volume to weight are consistent from recipe to recipe. The stories before the recipes are always a nice short read. The baking times, as with all cookbooks, are to be used as a guideline. Please note that some reviewers had problems with baking time but timing depends not just on temperature as measured by a thermometer, but on individual characteristics of the oven, such as natural convection, radiation as affected by wall color, oven size, thermal mass, etc. For me, baking time was usually shorter than stated.Some reviewers state that the printing can be difficult to read. Agreed. The ingredient list is in a small grey font. The recipe instructions are in a thin san-serif typeface with too much leading. It would have been nice to see straightforward old-school black ink, white paper, and serif typefaces.I have made most of the recipes in the book. Not a single failure. There are a few recipes that I prefer from other cookbooks, such as Beranbaum's Lemon Poppy Seed Cake in Heavenly Cakes. There are some recipes that I have not tried because I have a great recipe from another cookbook, such as croissants from Prueitt's Tartine. There are other recipes that are on par with other cookbooks, such as Scherber's cornmeal-lime cookies and savory cheese and scallion scones in The Sweeter Side of Amy's Bread or Pate Brisee from Prueitt's Tartine or Lenotre's Desserts and Pastries. And, there are some recipes that I combined with a recipe from another cookbook and made into "my" own recipe. (This is what I did to get a very tasty, perfect popover. "My" recipe co-mingles Chang's brown sugar popovers with Cunningham's popover in The Breakfast Book. Am happy to share "my" popover recipe.)J. Chang's scientific mind shines in every aspect of how the cookbook and recipes are laid out. And, to top it off, her taste buds must be superb. She readily shares her recipes so more people will be able to enjoy her treats. How lucky for us.Highly recommend. ### ⭐⭐⭐⭐⭐ Lots of Delicious Sugar from Flour *by on Reviewed in the United States October 28, 2010* The book begins with a baking overview of sorts. It gives an explanation of techniques that will be used throughout the book. Then, it goes over baking equipment. Next, the book has a short discussion of ingredients. The section on ingredients offers quite a bit of information on things like the right temperature for the ingredients and reasons why unsalted butter is better than salter butter in the recipes. After that, the book has Joanne's Top 12 Baking Tips with explanations for each tip. The author also has quite a few explanations on the science behind the tip or technique throughout the book.The book covers breakfast treats, cookies, cakes, pies & tarts, other sweets, and breads. Each chapter has popular treats (i.e. red velvet cake, sticky buns, and chocolate chunk cookies, which are wonderful) and also has more unique recipes, too (i.e. hazelnut-almond dacquoise, lemon marshmallow meringue pie, and rosemary shortbread). There are also recipes to make homemade versions of popular, American treats, such as oreos, pop tarts, and fig newtons.One downside to this book is that there are few pictures. For example, only about four of the twenty-five recipes in the cookie section have a picture, which is a shame because the pictures in the book are beautiful. One note - the carrot cake recipe calls for baking the cupcakes for 50 minutes, but mine were done after 25 minutes. I'm not sure whether that was a typo or whether I just have a hot oven.*Update 11/7/10* The chocolate chunk cookies were some of the best chocolate chip cookies that I've ever made. I also really liked the Chunky Lola cookies. The surprise hit so far, though, was the cornmeal lime cookies. They were surprisingly addictive and the perfect end to a Latin-flavored meal.*Update 12/13/10* I took this cookbook home for the holidays. We made a huge batch of the sticky sticky buns, and they were incredibly rich and so yummy. They taste like a cross between a honey bun and a traditional sticky bun. A couple notes - One, you may want to put a cookie sheet under the rolls as they cook. We had quite a mess to clean up when the goo from one of the rolls bubbled over. Second, baking the rolls in a glass pan seemed to help them cook more evenly than baking them in a metal pan.*Update 1/27/11* After reading reviews of other cookbooks on here, I felt that I should note that this book has the ingredients listed by weight and by volume (i.e. grams and cups). I know that a lack of weight measurements can be a make or break issue for some people with a cookbook, so I wanted to make it clear that this book does have measurements listed both ways. ### ⭐⭐⭐⭐⭐ not one failure so far..... *by on Reviewed in the United States July 9, 2011* I purchased this book due to some of the reviews although as most of my family will tell you, I certainly do not need another cookbook. The book had sat on my shelf for months until this week. I have tried 5 recipes so far and each one has been a stand out. The two I must comment on are the maple oat scones and the raspberry rhubarb muffins.You will find scones and muffins in almost every cookbook and I have tried too many to count and had decided to give up on scones and muffins, refusing to money and my time. Well I had some fresh rhubarb and fresh raspberries that I needed to use up so decided to give the muffin recipe in FLOUR a try...wow...this is the first muffin I have made that I actually enjoyed without a but at the end of the sentence. I will go as far to say, this is the first muffin I have tried even from bakeries, in years that I actually like. Once the muffin recipe was a success, I decided to try the maple scone.I had some dark amber maple syrup and figured it was worth a try...once again...wow....the first scone I have made that actually did not crumble like dust in my mouth and yes I know it is all in the mixing but until trying the recipe in FLOUR, I have only had failures even following the recipes in my go to, no fail, baking books. These two recipes alone made this book a great purchase for me.As to an overall review, I like the introduction Ms. Chang gives for each recipe and the extra info she adds when needed. She has a friendly yet knowledgeable way of writing which I enjoy reading. ['The recipes themselves are easy to read and understand. Unlike many chefs, the directions and explanations are not so overdone as to make the challenge of trying a new recipe overwhelming. I get the feeling of..Oh, I can do this as opposed to...ugh, this is too much work and will take to much time.More pictures would have been nice but I guess you can't have everything. The size of the book is interesting. Something about the size and shape, it looks quite large and yet fits my hands very easily, I don't feel like I am juggling a tomb when I try to use it.Although some will say you can find many of these recipes in any cookbook, the fact is, who doesn't enjoy a really great scone and if your recipe is exceptional why wouldn't you include it in your book. The vanilla frosting (old fashion ermine frosting I think) on the red velvet cake is also awesome. I have no negatives and can't wait till I have the time to try my hand another recipe. ## Frequently Bought Together - Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe - Pastry Love: A Baker's Journal of Favorite Recipes - Myers+chang At Home: Recipes from the Beloved Boston Eatery --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.com.ar/products/1816214-flour-spectacular-recipes-from-bostons-flour-bakery-cafe](https://www.desertcart.com.ar/products/1816214-flour-spectacular-recipes-from-bostons-flour-bakery-cafe) --- *Product available on Desertcart Argentina* *Store origin: AR* *Last updated: 2026-10-18*