Take a photo of a barcode or cover
4.23 AVERAGE
4.23 AVERAGE
I’ve been slowly ( years) baking my way through Flour.
Most cookie Recipes need more salt. Kosher also isn’t always the best to use. Chang is also extremely light on the vanilla extract.
Watch out for baking times. A lot of cakes say to bake for much longer than needed.
Added an extra star for her technique information and scientific info. Ex. pointing out that sugar cooks yolks.
Most cookie Recipes need more salt. Kosher also isn’t always the best to use. Chang is also extremely light on the vanilla extract.
Watch out for baking times. A lot of cakes say to bake for much longer than needed.
Added an extra star for her technique information and scientific info. Ex. pointing out that sugar cooks yolks.
surprising good coverage of basic techniques of baking for the american kitchen. needs more on process as certain re ipes feel incomplete for a novice. but this is minor. overall a great book with an interesting story/anecdotes throughout.
I started making a shopping list while reading this, for both ingredients and equipment. I may attempt croissants yet...
I received this cookbook as a birthday present. (Thanks MaryAnn!!!!)
I had only heard of this chef because she was on Throwdown with Bobby Flay. Her winning sticky sticky buns will definitely be on my list of things to try.
The author is local and two of the recipes were featured in The Boston Globe this fall. (http://tinyurl.com/2a4dc79)
I made the chocolate cupcakes with crispy magic frosting. They were just OK. The cupcakes were WAY overbaked at the recommended 30 minutes. The swiss meringue frosting was light, creamy and very fun to make but I didn't find it to be crispy nor magic.
My mother made the roasted pear cranberry crostata with frangipane for a football Sunday dinner. Oh my word. This was absolutely amazing. A definite 5 star "keeper". Totally my kind of dessert.
My co-workers will be psyched as I try all these recipes in the book. I'm especially excited to try all of the scones, rosemary shortbread, "new" tiramisu, chunky lola cookies, almond macaroons, boozy rum cake...That should keep me busy for a while!!
Updated to add: the cheddar scallion scones were terrific - just as good as at Flour. The other recipes I've tried haven't had good luck with. I'll try the cookies next and hope for better results.
I had only heard of this chef because she was on Throwdown with Bobby Flay. Her winning sticky sticky buns will definitely be on my list of things to try.
The author is local and two of the recipes were featured in The Boston Globe this fall. (http://tinyurl.com/2a4dc79)
I made the chocolate cupcakes with crispy magic frosting. They were just OK. The cupcakes were WAY overbaked at the recommended 30 minutes. The swiss meringue frosting was light, creamy and very fun to make but I didn't find it to be crispy nor magic.
My mother made the roasted pear cranberry crostata with frangipane for a football Sunday dinner. Oh my word. This was absolutely amazing. A definite 5 star "keeper". Totally my kind of dessert.
My co-workers will be psyched as I try all these recipes in the book. I'm especially excited to try all of the scones, rosemary shortbread, "new" tiramisu, chunky lola cookies, almond macaroons, boozy rum cake...That should keep me busy for a while!!
Updated to add: the cheddar scallion scones were terrific - just as good as at Flour. The other recipes I've tried haven't had good luck with. I'll try the cookies next and hope for better results.
My go to cookbook for all baking needs. I love Chang's take on classic favorites from childhood that are remade for today's ingredients!
Possibly my favorite baking book (and now I really want the sequel: Flour, Too). The Focaccia recipe is on point, the Country Bread is AWESOME and a staple now at our house, and the Carrot Cake is the best I've ever tasted. If you like to bake, you need this book in your life.
Dying to try the sticky buns that beat Bobby Flay on Throwdown!
Flour Spectacular recipes from Boston's Flour Bakery and Cafe Joanne Chang
This book sounded like something I wanted to try. The tips are the beginning are priceless and exactly what I needed to hear about as I am contemplating making my own pumpkin pies for the holidays this year.
Problem is I have to keep the crust low sodium and low fat but just hearing the tips of blind baking and tempering a mixture are so most helpful. Creaming and putting eggs in, never knew there was a chemical reaction taking place before you mix them together.
Lots of different topics to keep you busy in the kitchen for months.
I received this book from National Library Service for my BARD (Braille Audio Reading Device).
This book sounded like something I wanted to try. The tips are the beginning are priceless and exactly what I needed to hear about as I am contemplating making my own pumpkin pies for the holidays this year.
Problem is I have to keep the crust low sodium and low fat but just hearing the tips of blind baking and tempering a mixture are so most helpful. Creaming and putting eggs in, never knew there was a chemical reaction taking place before you mix them together.
Lots of different topics to keep you busy in the kitchen for months.
I received this book from National Library Service for my BARD (Braille Audio Reading Device).
Great read!
Delightful little stories about the pastries, and even has some surprise bread recipes!
I enjoyed how it covered everything from layer cakes to muffins to breads in a very approachable way.
Delightful little stories about the pastries, and even has some surprise bread recipes!
I enjoyed how it covered everything from layer cakes to muffins to breads in a very approachable way.