Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

Joanne Chang is an industry all by herself. This young woman has multiple Flour bakery locations (two in Boston, one in Cambridge) plus Asian restaurant Myers + Chang - co-owned with well-respected chef Chris Myers. Joanne's new "Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe" cookbook is flying off the shelves of bookstores (we snagged the last one at Borders in Dedham) and on a recent Saturday morning my husband drove to Flour in the South End to catch up with Joanne and have her sign the book. Meanwhile, the place was mobbed with people clamoring for their Flour breakfast pastry and coffee.

"Flour" is a delightful and creative read - hardcover - co-authored by Christie Matheson with amazing photography by Keller + Keller. Joanne introduces the name "Flour" and her rationale behind that choice, which harkens back to a theoretical math class she took in college (she has a degree in applied math and economics from Harvard). It all makes sense, really. Even the most complex things begin with basic building blocks - if you bake (or even eat), you know that flour is a basic ingredient in many foods, especially baked goods.

Joanne provides us with helpful how-to's on techniques like applying a crumb coat, or whipping egg whites. She also gives the reader a list of necessary kitchen equipment, baking ingredients and why each is important, and her "Joanne's Top 12 Baking Tips". All of this is valuable; then the meat of the book contains recipes for many of the delectable treats you'll find in the Flour Bakery: brioche to banana bread, candied oranges and chocolate sorbet - these are some of the delights for which you'll find very complete instruction. And on page 134, my personal Flour favorite: Homemade Oreos! Can't wait to fire up my Kitchen Aid for this one.

You can find the book on Amazon here. It's also available in the Flour Bakeries.

All told, this "Flour" cookbook is a terrific resource for any baker and I look forward to getting started....

Click here for more about Flour Bakery + Cafe

Shake and Bake

It's like clock-work: daylight savings time arrives and the urge to spend time in the kitchen with it. All summer we subsist on whatever can be grilled and the occasional dinner out or sandwiches packed and carried to the beach. This last few weeks, though, I'm cooking and baking away: soups, brownies, cookies, chicken marsala, beef stew. It makes me feel warm and the house cozy during these dark Fall afternoons.

It happens every year around this time and I know, like the seasons, the newness of this kitchen creativity will wear off for me, usually by the day after Christmas. Meanwhile, my family enjoys hearty meals and plentiful leftovers. And I'm happy to note that young friend Jane has caught the "baking bug" and we the oh-so grateful beneficiaries of her largesse. So far we've enjoyed delicious cupcakes, sweet potato yeast bread and the best whole wheat dinner rolls ever. We dearly hope this trend continues....

Click here for fun facts about "Spring forward/Fall back"

I Love a Baking Challenge (it is so civilized)

"I love a baking challenge. It is so civilized." This is my friend, Mary Alice, the consummate baker and true Southern lady (transplanted years ago here in the Northeast) talking about baking a Lane cake. Have you heard of this delightful confection? It gets a mention in Harper Lee's heartbreaking and beautiful story
"To Kill A Mockingbird", which I recommend you read immediately if you haven't.

Created by Emma Rylander Lane of Clayton, Alabama, Lane cake is something that appears on special occasions in the South. A big cake, says Mary Alice, with raisins, coconut, pecans, lots of eggs and a jigger of whiskey, then topped with luscious seven-minute frosting.

Civilized? Definitely. Delicious? I'll tell you later . . .