Joanne Chang

Recipes for mouthwatering desserts with minimal refined sugar from the James Beard Award–winning pastry chef and author of Flour.
 
Trust Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot—to come up with this winning formula: minus the sugar = plus the flavor. The sixty-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on...

The ideal companion to Flour-Joanne Chang's beloved first cookbook-Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell...

From beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang Award-winning and beloved chef Joanne Chang of Boston's Flour bakery may be best known for her sticky buns, but that's far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner at home every night. The couple soon realized no one was serving food like...

Next, turn your dough into a variety of shapes, from a simple roll to a traditional brioche à tête. Master the art of the brioche à tête as Joanne demonstrates forming the head and making sure it stays on in the oven! Then move onto brioche à sucre and finally learn Joanne's own pull-apart brioche buns, no shaping necessary!

Master the sticky buns that brought down competitive chef Bobby Flay. Joanne shares her exclusive recipe for her famous sweet rolls as you learn how to make the rich caramel sauce that will give your rolls their "goo." Then, roll out your dough, layer on a sweet, nutty mixture, roll up and cut into buns. Proof, bake and prepare to get stuck on this treat!

Discover two favorite brioche treats filled with classic French pastry cream. First, cook along with Joanne as you temper your egg yolks before adding to your milk to make to make a thick vanilla-flavored custard. Roll out your dough before adding chocolate and folding in half, or add raisins and roll into a jelly roll. Finally, cut, proof, bake and even add a sugar glaze.