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Pastry Love: A Baker's Journal of Favorite Recipes
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.
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.
445 pages, Kindle Edition
First published November 5, 2019
616 people are currently reading
2044 people want to read
About the author
Joanne Chang
8 books51 followersJoanne Chang is the chef-owner of Flour Bakery in Boston. She has a degree in applied mathematics and economics from Harvard University and was a pastry chef at Payard Patisserie and Mistral. She lives in Boston. Christie Matheson is the author and co-author of several books, including Salty Sweets. She lives in San Francisco. Keller + Keller are Boston-based food and lifestyle photographers."
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Displaying 1 - 30 of 72 reviews
December 20, 2019
I wish I could hold on to this book longer. Alas, someone else has a hold on it at the library and I need to be kind and return it and she the joy! It's a gorgeous book and there are so many recipes I want to try that I may just have to own it.
April 23, 2020
My girlfriend has baked about 30 recipes from this book. As of yet 1 was a dud (honeycomb one) but the others were fantastic - she has baked various snacks, cakes, cookies, and breads for this for local potlucks (in Minneapolis we have tons of potlucks) and she often steals the show with recipes from this book.
I will say, the binding of the book sucks. So just be careful with the book.
I will say, the binding of the book sucks. So just be careful with the book.
March 11, 2020
Like Joanne Chang (pastry chef, cookbook author, bakery owner), I feel love and connection through baking. While I've never had the pleasure of visiting her famous Boston bakery, Flour, I have the joy of owning her first baking book of the same name. So, when I learned that she had a new book being published in 2019 I became excited! I couldn't wait for Pastry Love to arrive and, when it finally materialized in my mailbox I got to baking. This is a review that I've taken my time with because I wanted to immerse myself in the recipes and linger with her stories. As it states in the tagline of the book: A Baker's Journal of Favourite Recipes, you get a sense that this cookbook is the culmination of years of experience. Each recipe provides a glimpse into the journey that Chang's life has followed.
At first, I felt a bit intimidated by the recipes -- I can bake but these recipes seemed a little bit more involved. Immediately I was reminded of Emily's baking -- this is just the type of book she'd love! The book is organized into 8 chapters: What's for Breakfast, I Knead Bread, Afternoon Pick-Me-Up, Easy as Pie, Let Them Eat Cake, Time to Show Off, I Made This for You, and Master of Your Pastry Domain. I really appreciate that Chang offers very precise and direct instructions -- this is where her background in mathematics shows. And, throughout the beginning of the book she offers helpful tips and advice for how to improve your baking skills and techniques in addition to discussing what equipment and which ingredients to use. Baking takes practise (like everything else in life) and it helps to have good instructions to follow.
Almost everything I've tried from Pastry Love has been beautiful and delicious! The Whole Wheat Maple-Blueberry Scones and the Ricotta Cherry Scones became both a breakfast and afterschool treat for my daughter. Unlike other scone recipes I've tried, Chang adds a little something extra to hers -- ricotta or crème fraiche. Since crème fraiche is a bit more difficult to come by here, I really appreciate that Chang provides directions at the beginning of the book on how to make your own crème fraiche at home.
One of my favourites in the book is the recipe for Country Feta Pies. Made in a muffin tray, these mini pies are just like bite-sized quiche. The Master Single-Crust Pate Brisee provides such a perfect base for the pies. Filled with ricotta, feta, egg, spinach, and scallions then topped with a slice of tomato I really enjoy this savory breakfast option. The pastry is flaky and buttery and is so easy to make! In the past I've used premade/frozen mini pastry shells but after trying Chang's master recipe I think this will be my go-to.
During the time I've worked on this review I needed to bake a party cake for my daughter's sixth birthday and, the Malted Chocolate Cake turned out to be an excellent choice. To date, this cake might be one of the most involved recipes I've baked. From baking the cake, to making the Vanilla Syrup cake soak and the Malted Milk Frosting it took me a few hours to complete. The recipes themselves span three pages and I think this is a testament to how much detail Chang offers. I even learned that by dipping an offset spatula into warm water, then drying I would achieve a smoother surface on my frosting. The finished cake looked gorgeous and I was so proud of how well it turned out. My daughter loved it! Instead of tinting the frosting blue, I chose to tint it with her favourite colour: pink. The party guests seemed to really enjoy it and, much to my husband's dismay we came home with only a thin slice left over. The pairing of the chocolate and malted milk powder is such a good one.
Throughout the time I've spent with Pastry Love, I've almost had a dozen recipes with near perfect results, save for one. To say that I tried a recipe (twice) and ended up with inedible results is difficult for me. So, when I made the Raspberry Swirl Meringues, I was fully expecting to end up with exactly what the recipe offers. The first time I tried the recipe, the tops of the meringues were firm after the four-hour bake time, but they were sitting in a pool of clear syrup. Thinking I did something wrong; I attempted the recipe a second time following the recipe exactly. When the meringues didn't turn out a second time, I contacted Joanne Chang to see what I was doing incorrectly. She was kind and offered some suggestions but, ultimately, it's a mystery as to what happened. Since I use a thermometer in my oven, I knew the temperature was okay. I had sent Chang pictures of the meringues before I put them into the oven, and they looked as they should. With only four ingredients (excluding the coulis and optional chocolate shavings) there wasn't an error here either (especially since I weigh my ingredients). Considering the success I experienced with Chang's other recipes, I've been confounded by these results. Would I recommend Pastry Love? Wholeheartedly! However, I wouldn't recommend the recipe for Raspberry Swirl Meringues.
Not only have my friends and family enjoyed the things I've made from Pastry Love, I've enjoyed developing my skills and confidence. One of the best things about this cookbook is how Chang uses the recipe headnotes like mini memoirs. I appreciate how her experiences have evolved into these recipes.
Please note that this is an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Houghton Mifflin Harcourt and Raincoast Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own
At first, I felt a bit intimidated by the recipes -- I can bake but these recipes seemed a little bit more involved. Immediately I was reminded of Emily's baking -- this is just the type of book she'd love! The book is organized into 8 chapters: What's for Breakfast, I Knead Bread, Afternoon Pick-Me-Up, Easy as Pie, Let Them Eat Cake, Time to Show Off, I Made This for You, and Master of Your Pastry Domain. I really appreciate that Chang offers very precise and direct instructions -- this is where her background in mathematics shows. And, throughout the beginning of the book she offers helpful tips and advice for how to improve your baking skills and techniques in addition to discussing what equipment and which ingredients to use. Baking takes practise (like everything else in life) and it helps to have good instructions to follow.
Almost everything I've tried from Pastry Love has been beautiful and delicious! The Whole Wheat Maple-Blueberry Scones and the Ricotta Cherry Scones became both a breakfast and afterschool treat for my daughter. Unlike other scone recipes I've tried, Chang adds a little something extra to hers -- ricotta or crème fraiche. Since crème fraiche is a bit more difficult to come by here, I really appreciate that Chang provides directions at the beginning of the book on how to make your own crème fraiche at home.
One of my favourites in the book is the recipe for Country Feta Pies. Made in a muffin tray, these mini pies are just like bite-sized quiche. The Master Single-Crust Pate Brisee provides such a perfect base for the pies. Filled with ricotta, feta, egg, spinach, and scallions then topped with a slice of tomato I really enjoy this savory breakfast option. The pastry is flaky and buttery and is so easy to make! In the past I've used premade/frozen mini pastry shells but after trying Chang's master recipe I think this will be my go-to.
During the time I've worked on this review I needed to bake a party cake for my daughter's sixth birthday and, the Malted Chocolate Cake turned out to be an excellent choice. To date, this cake might be one of the most involved recipes I've baked. From baking the cake, to making the Vanilla Syrup cake soak and the Malted Milk Frosting it took me a few hours to complete. The recipes themselves span three pages and I think this is a testament to how much detail Chang offers. I even learned that by dipping an offset spatula into warm water, then drying I would achieve a smoother surface on my frosting. The finished cake looked gorgeous and I was so proud of how well it turned out. My daughter loved it! Instead of tinting the frosting blue, I chose to tint it with her favourite colour: pink. The party guests seemed to really enjoy it and, much to my husband's dismay we came home with only a thin slice left over. The pairing of the chocolate and malted milk powder is such a good one.
Throughout the time I've spent with Pastry Love, I've almost had a dozen recipes with near perfect results, save for one. To say that I tried a recipe (twice) and ended up with inedible results is difficult for me. So, when I made the Raspberry Swirl Meringues, I was fully expecting to end up with exactly what the recipe offers. The first time I tried the recipe, the tops of the meringues were firm after the four-hour bake time, but they were sitting in a pool of clear syrup. Thinking I did something wrong; I attempted the recipe a second time following the recipe exactly. When the meringues didn't turn out a second time, I contacted Joanne Chang to see what I was doing incorrectly. She was kind and offered some suggestions but, ultimately, it's a mystery as to what happened. Since I use a thermometer in my oven, I knew the temperature was okay. I had sent Chang pictures of the meringues before I put them into the oven, and they looked as they should. With only four ingredients (excluding the coulis and optional chocolate shavings) there wasn't an error here either (especially since I weigh my ingredients). Considering the success I experienced with Chang's other recipes, I've been confounded by these results. Would I recommend Pastry Love? Wholeheartedly! However, I wouldn't recommend the recipe for Raspberry Swirl Meringues.
Not only have my friends and family enjoyed the things I've made from Pastry Love, I've enjoyed developing my skills and confidence. One of the best things about this cookbook is how Chang uses the recipe headnotes like mini memoirs. I appreciate how her experiences have evolved into these recipes.
Please note that this is an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Houghton Mifflin Harcourt and Raincoast Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own
February 16, 2020
I loved this so much, I'm probably going to have to buy my own copy. I love the author's explanations and guidance and I wanted to just stick my face in every page.
March 11, 2020
Yep! This one had my mouth watering the whole time. Pushing this one to the top of my cookbook WANT list!
Read
April 7, 2023I don’t know how many of these I’ll actually try, but it was a joy to read and look at, and she explains things in a way that makes you feel like you could try.
Read
January 24, 2020I have a rule with myself that if I take a cookbook out of the library I have to at least TRY one recipe. Otherwise I just read the headnotes and it feels like I haven't fully experienced the book. But, baking is a real time suck for me, and I have a tiny amount of counter space. So, for posterity: I took a photo of the thin and crispy chocolate chip cookies to make later (especially since David Lebovitz made them on his blog, and I respect his opinion), and the kouign amann is on my wishlist for sure but there are honestly so many places to buy them around here that I probably will not make them.
I do really love the writing in Joanne Chang's cookbooks, though, and although I maintain that just reading the notes in a cookbook doesn't constitute REALLY reading the book, this one is definitely worth it to get some insight into what she values as an extremely talented baker.
I do really love the writing in Joanne Chang's cookbooks, though, and although I maintain that just reading the notes in a cookbook doesn't constitute REALLY reading the book, this one is definitely worth it to get some insight into what she values as an extremely talented baker.
Read
November 20, 2024One visit to the most amazing small town bakery when I was a vacation a few weeks ago led me to believe that I NEED to learn to make pastry! Pastry Love was highly recommend through my online searching for the best book. What I LOVED about Pastry Love was that it tells you what kitchen equipment/tools that you should have and those that you can live without. It walks you through what to look for in ingredients prep (color, texture, smell,etc). The recipes are from very beginner to more in-depth, but nothing seemed unreachable! I have book marked many many recipes to try and can't wait to get started!!
December 3, 2022
Beautiful cookbook with really nice photography. I've made eight different recipes out of here, and while they were all pretty good, only one is going into my "must make this again" folder (the Persian Love Cookies, the base of which has the same ingredients as a macaron, just mixed together for a dense, chewy, almondy cookie that is fantastic).
The only thing I found deeply disappointing was the Apple Cider Miso Caramels. Chang says in her intro that these are based off of the apple cider caramels from Deb Perelman's Smitten Kitchen. I have made those caramels dozens of times. I love those caramels. They are tart and bright and thoroughly apple-y. I have strong feelings, even, about what kind of cider ought to be used to make them. So I was excited to try Chung's miso-y version. But the earthiness of the miso just really tones down the bright acidic apple, and that bright apple tones out the earthy miso...they ended up tasting like just caramels. I mean, pretty good caramels! But there was no reason to go through the labor-intensive process of boiling down cider to make them. Disappointed, and feeling like I 100% could not gifting these, I told the kids they were free game. The kids were admittedly happy.
The only thing I found deeply disappointing was the Apple Cider Miso Caramels. Chang says in her intro that these are based off of the apple cider caramels from Deb Perelman's Smitten Kitchen. I have made those caramels dozens of times. I love those caramels. They are tart and bright and thoroughly apple-y. I have strong feelings, even, about what kind of cider ought to be used to make them. So I was excited to try Chung's miso-y version. But the earthiness of the miso just really tones down the bright acidic apple, and that bright apple tones out the earthy miso...they ended up tasting like just caramels. I mean, pretty good caramels! But there was no reason to go through the labor-intensive process of boiling down cider to make them. Disappointed, and feeling like I 100% could not gifting these, I told the kids they were free game. The kids were admittedly happy.
October 8, 2020
From kicking off the day with Nutty Seedy Breakfast Cookies, to Peppermint Kisses as an after-dinner treat (with a stellar assortment of cakes, cookies, pies, and candies in between), Pastry Love is Joanne Chang's best collection of recipes yet! She is a rare combination of enthusiasm, talent, and passion-anything Joanne bakes, I want to eat.
David Lebovitz [My Paris Kitchen]
Rejoice! At last we have another Joanne Chang book to bake through. From breakfast sweets, breads, and pies to show-off cakes and snacks as irresistible as sticky-bun popcorn, Pastry Love is chockablock with recipes we all want to make, and each is written so clearly that even first-timers can succeed. This book won't last ten minutes before it'll be smudged with butter-a true sign of a baker's love.
Dorie Greenspan
David Lebovitz [My Paris Kitchen]
Rejoice! At last we have another Joanne Chang book to bake through. From breakfast sweets, breads, and pies to show-off cakes and snacks as irresistible as sticky-bun popcorn, Pastry Love is chockablock with recipes we all want to make, and each is written so clearly that even first-timers can succeed. This book won't last ten minutes before it'll be smudged with butter-a true sign of a baker's love.
Dorie Greenspan
February 16, 2020
Love the selections in this book.
Very happy with the amount of photos...I always like to see what the end result is supposed to look like. Highly recommended for professional chefs & advanced home bakers.
Very happy with the amount of photos...I always like to see what the end result is supposed to look like. Highly recommended for professional chefs & advanced home bakers.
March 4, 2020
“I had doubts I could ever learn to make something as perfect as Entenmann’s.”
Joanne Chang is one of us.
Joanne Chang is one of us.
June 19, 2020
This book is a baker's dream. The recipes look scrumptious and if you are a true baker, check this book out.
Unfortunately, I'm not that advanced and this book is not for the faint of heart.
Unfortunately, I'm not that advanced and this book is not for the faint of heart.
March 4, 2021
This book inspired me to make things like honeycomb candy and English toffee, that I had never made before. The pecan sandies, to die for— so light and crisp and buttery and perfect. The brown butter cinnamon rolls were fantastic—I made a half recipe, and they were gone within an hour. I really appreciate her frequent incorporation of whole grains, even more so because the whole grain recipes I made were absolutely delicious. The whole wheat maple-blueberry scones are genuinely wheaty—but also cakey, and so good that my husband and I ruined our appetites for dinner after we ate three of them in ‘the interest of testing.’ The multigrain English muffins were, according to my own taste buds and our 4 year old neighbor Cal: “The best English muffins ever. The best English muffins ever. Ever! EVER!”
Would make again: Whole wheat maple blueberry scones (p. 69), Brown butter cinnamon rolls with cream cheese frosting (p. 97), Vinal Bakery multigrain english muffins (p. 143), Pecan sandies (p. 160), Plum (but with pear) frangipane tart (p. 230), Vanilla mint marshmallows (p. 408), Christopher’s honeycomb (p. 411), Butterscotch caramels (p. 413), English toffee (p. 419).
Standout Star Recipe: Really tough to choose—there are so many that are so good. But, after careful consideration, it’s a tie between the Vinal Bakery multigrain english muffins and the Pecan sandies.
I have some pics up on my blog: https://mykitchenscratch.com/2021/02/...
Happy Baking!
Would make again: Whole wheat maple blueberry scones (p. 69), Brown butter cinnamon rolls with cream cheese frosting (p. 97), Vinal Bakery multigrain english muffins (p. 143), Pecan sandies (p. 160), Plum (but with pear) frangipane tart (p. 230), Vanilla mint marshmallows (p. 408), Christopher’s honeycomb (p. 411), Butterscotch caramels (p. 413), English toffee (p. 419).
Standout Star Recipe: Really tough to choose—there are so many that are so good. But, after careful consideration, it’s a tie between the Vinal Bakery multigrain english muffins and the Pecan sandies.
I have some pics up on my blog: https://mykitchenscratch.com/2021/02/...
Happy Baking!
April 19, 2020
I would rather read a cookbook than actually cook. I love to bake though so I am always eager to read a cookbook dedicated to baking anything and everything. However, if you've read any of my cookbook reviews, you will know I freely admit to being a persnickety little snob about them.
Pastry Love: A Baker's Journal of Favorite Recipes is very simply a beautiful book, with many hints, precise yet accessible, and sometimes charming ("until the cake peeking out around the apples is golden"), instructions with ingredient measurement in BOTH volume and weight (Thank you!) and real pictures that actually depict the real end product.
There are quite a few recipes I haven't seen before; the little story vignettes about them make them all more special.
The one and only thing that makes me absolutely crazy about Pastry Love is the fact that, even with a book that is oversized and opens wide, the recipes are not on pages that face each other. They put the gorgeous pictures so the book opens with the photo on one side, the beginning of the recipe on the other so you then have to turn the page to move on. I am the messiest baker on the planet and my fingers are always goopy so it just annoys me. Sometimes the balance of the recipe is on the photo and easy to miss. These are unforced errors on the part of the whomever was responsible for layout.
Nevertheless, there are a lot of recipes I marked to try.
4 stars for Pastry Love.
Pastry Love: A Baker's Journal of Favorite Recipes is very simply a beautiful book, with many hints, precise yet accessible, and sometimes charming ("until the cake peeking out around the apples is golden"), instructions with ingredient measurement in BOTH volume and weight (Thank you!) and real pictures that actually depict the real end product.
There are quite a few recipes I haven't seen before; the little story vignettes about them make them all more special.
The one and only thing that makes me absolutely crazy about Pastry Love is the fact that, even with a book that is oversized and opens wide, the recipes are not on pages that face each other. They put the gorgeous pictures so the book opens with the photo on one side, the beginning of the recipe on the other so you then have to turn the page to move on. I am the messiest baker on the planet and my fingers are always goopy so it just annoys me. Sometimes the balance of the recipe is on the photo and easy to miss. These are unforced errors on the part of the whomever was responsible for layout.
Nevertheless, there are a lot of recipes I marked to try.
4 stars for Pastry Love.
December 7, 2020
I am in love with Joanne Chang - she spreads sunshine wherever she goes, and she is the poster child for following your passion towards personal and professional success. Her other cookbooks are dog-eared and splattered with mysterious ingredients from constant use -- such as her inspired banana bread. I like this recipe so much that I buy extra bananas just to let them grow dark on the counter top.
BUt this cookbook did not have quite the same magic for me. During Covid, I started to look for cookbooks with innovative ways to cook with readily available ingredients that don't require an extra Instacart order. Thus, my rating. I suspect that this is more of my own reaction to the pandemic and therefore plan to put this cookbook away to revisit some day, when things take a few steps back to normal.
BUt this cookbook did not have quite the same magic for me. During Covid, I started to look for cookbooks with innovative ways to cook with readily available ingredients that don't require an extra Instacart order. Thus, my rating. I suspect that this is more of my own reaction to the pandemic and therefore plan to put this cookbook away to revisit some day, when things take a few steps back to normal.
February 28, 2021
This has quickly become one of my all-time favorite, must-keep-handy books for the kitchen!
Chang has such a generous spirit, seen not just in the sheer number of recipes from her successful business that she happily shares, but also in the detailed instructions she provides and the warm hearted personal stories that accompany each of those recipes.
In just a few weeks I've tried nearly a dozen items - all successful and stress-free as the recipes make you feel you have the author at your elbow, coaching you through each step. My family has enjoyed everything from raspberry coulis meringues to king cakes made with homemade puff pastry and frangipane - and all sorts of treats in between.
I heartily recommend Pastry Love to anyone who's looking to up their baking game!
Chang has such a generous spirit, seen not just in the sheer number of recipes from her successful business that she happily shares, but also in the detailed instructions she provides and the warm hearted personal stories that accompany each of those recipes.
In just a few weeks I've tried nearly a dozen items - all successful and stress-free as the recipes make you feel you have the author at your elbow, coaching you through each step. My family has enjoyed everything from raspberry coulis meringues to king cakes made with homemade puff pastry and frangipane - and all sorts of treats in between.
I heartily recommend Pastry Love to anyone who's looking to up their baking game!
August 3, 2021
If there was ever a time you wanted to discover the greatness of Pastry baking, this is the book for you. It is a master level book of perfection. These mouth watering recipes are such a wonder, and relatively easy to make. I love how much I learned and how much I look forward to making every single recipe in this book. I am lucky enough to live in Boston, where I can enjoy Joanne's pastries in person, but if you cannot make it to Boston, this is the book for you! You will love it.
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June 23, 2022I've never been interested in making candy until seeing the peppermint kisses, working with gelatin until seeing the vanilla-mint marshmallows, or making nougat until seeing there recipes. Now I'm planning a kitchen extravaganza for Christmas!
One of the hallmarks of a good cookbook is that it's got real heft. Another is photography. This book has excellent instructions, supported by beautiful photography. I'm looking forward to using it!
One of the hallmarks of a good cookbook is that it's got real heft. Another is photography. This book has excellent instructions, supported by beautiful photography. I'm looking forward to using it!
February 26, 2020
well i was pretty disappointed by this. for the one thing it does something i find extremely annoying--it doesnt have complete recipes on one page so you are continually flipping to the 'master pate brisee' recipe or whatever. there is one recipe I would really like to try--the all rye irish soda bread
February 6, 2021
Joanne Chang’s cookbooks are broken down in ways that make the recipes approachable. She also provides instructions for “basics” like puff pastry, pie crust, brioche dough that are the foundation for other desserts. I borrowed this from the library but I feel like it would be a great resource to own for those days I want to channel Mary Berry!
September 28, 2021
Over the years I have used many of Chang’s recipes but not much in this that make me say I have to make this. Chang if you read this by any remote chance you give misinformation as to storage of vanilla beans, you say refrigerate them, never ever refrigerate them, a nasty mold can form, enough said.
November 22, 2020
A thick, beautiful, coffee table styled cookbook devoted to baking from chef Joanne Chang. The owner of a number of bakeries in Boston the book features her favourite recipes and baking techniques for the home baker.
February 7, 2021
This is the cookbook that is to say Bible of Pastries I dream about! I love Flour bakery and these recipes will makes you drool with delight. Almond croissants strawberry couli meringue are just two of my favs.
I borrowed from the library but will surely be purchasing my own copy YUMM
I borrowed from the library but will surely be purchasing my own copy YUMM
March 30, 2021
Loving Joanne Chang’s breezy and friendly style.
Borrowed on KU, but buying in hardback for my permanent collection- I often read that it feels like someone is in the kitchen with you, but I have seldom if ever found it to be true. She delivers!
Borrowed on KU, but buying in hardback for my permanent collection- I often read that it feels like someone is in the kitchen with you, but I have seldom if ever found it to be true. She delivers!
May 12, 2022
A Truly Wonderful Book
This book was terrific. Easy to read and follow. It was entertaining and had wonderful stories. It had great pictures that showed the finished product so that the baker has an idea of what it should look like when finished. I highly recommend this book!
This book was terrific. Easy to read and follow. It was entertaining and had wonderful stories. It had great pictures that showed the finished product so that the baker has an idea of what it should look like when finished. I highly recommend this book!
June 9, 2022
I really want to give this 4 1/2 stars. It's not the breathtaking 5 stars, but it's SO close. And if I ever get up to Boston, I'm definitely going to a Flour bakery to try so many of her creations. That being said, I might also need to buy this book to try cooking all the things as well.
November 13, 2025
One of my favorite baking books. I’ve had Pastry Love for six years. I have returned to bake from it over and over again, but I had never sat down and read through this book. This book is a master class in learning pastry techniques and exploring flavors.
November 16, 2019
Excellent collection of pastry recipes. I can't wait to try the recipes out for the holidays.
December 6, 2019
Had some different recipes in here. Saved a few of them to try.
4/5stars
4/5stars
Displaying 1 - 30 of 72 reviews