Flour, Too | Joanne Chang | Talks at Google
43Joanne Chang, chef / co-owner of Flour, discusses her new cookbook "Flour, Too" with Sandra Leung Li at Google's Cambridge, MA office. This event took place on June 5, 2013, as part of the Talks At Google series.
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.
About the Author:
Joanne is an honors graduate of Harvard College with a degree in Applied Mathematics and Economics. She left a career as a management consultant to enter the world of professional cooking. Before opening Flour, she honed her skills working at various restaurants including the cake department at Payard in New York City and was previously pastry chef at Rialto and Mistral in Boston.
In 2000, she opened Flour Bakery + Cafe in the South End. Since then, she has opened three other locations including Fort Point Channel, Central Square, and Back Bay. In 2007, Joanne opened a Chinese restaurant in the South End called Myers + Chang with her husband Christopher Myers.
Flour has been featured in Gourmet, Food&Wine, Bon Appetit, and Boston Magazine among other publications and has received numerous Best of Boston awards. Also, you may have seen Joanne prevail vs. Bobby Flay in the sticky bun throwdown featured on the Food Network. Most recently, Joanne was awarded the 2013 Share Our Strength Chef of the Year Award for her involvement with the No Kid Hungry campaign.