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Pastry love : [a baker's journal of favorite recipes]
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A must-have baking bible from the James Beard award-winning baker and owner of the beloved Flour bakeries in Boston.

James Beard award-winning baker Joanne Chang is best known around the country for her eight acclaimed Flour bakeries in Boston. Chang has published two books based on the offerings at Flour, such as her famous sticky buns, but Pastry Love is her most personal and comprehensive book yet. It includes 125 dessert recipes for many things she could never serve in the setting of a bakery--for example, items that are best served warm or with whipped cream on top. Nothing makes Chang happier than baking and sharing treats with others, and that passion comes through in every recipe, such as Strawberry Slab Pie, Mocha Chip Cookies, and Malted Chocolate Cake. The recipes start off easy such as Lemon Sugar Cookies and build up to showstoppers like Passion Fruit Crepe Cake. The book also includes master lessons and essential techniques for making pastry cream, lemon curd, puff pastry, and more, all of which make this book a must-have for beginners and expert home bakers alike.

*One of Food & Wine's Essential New Cookbooks for Fall*

*One of Food52's Best Cookbooks of Fall 2019*

*One of Bon Appetit's Fall Books We've Been Waiting All Summer For*

Trade Reviews
Booklist Review
There's nothing like an author's enthusiasm (and expertise!) to transform a book into a treasure. Eight Boston bakeries and four cookbooks into her career, award-winning baker Chang still manages to infuse excitement into the requisite flour-sugar-butter trio that comprises familiar and new treats. The 125 pastries are not necessarily easy to emulate; many take up more than a page and some require a whole day of concentrated baking to produce a worthwhile edible. Yet every recipe is seductive: savory country feta pies, hot-cross buns, chocolate-caramel Oreos, s'mores pie, brioche buns, or sticky bun popcorn. In many instances, step-by-step photographs will help the home p√Ętissier. What will make the baking less taxing is following her baker's dozen rules, like clean as you go and use salt; ensure the completion of master techniques (buttering and flouring pans is mandatory), and purchase the highest-quality ingredients. Though she doesn't explicitly say it, kudos to Chang's staff are another form of pastry love: almost all items give credit to a current/former baker and his/her ingenuity. This delectable baking book lives up to its name.--Barbara Jacobs Copyright 2010 Booklist
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