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Flour
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About the Author

An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, Joanne left a career as a management consultant to enter the world of professional cooking. pastry career: * garde-manger cook at Boston's renowned Biba restaurant * assisting the owner/head-baker of Bentonwood Bakery in Newton * Pastry Chef at Rialto restaurant in Cambridge. * pastry chef at Payard Patisserie and Bistro *pastry chef at Mistral In 2000, she opened Flour, a bakery and cafe, in Boston's South End. In 2007 she opened a second branch of Flour in the Fort Point Channel area. Joanne writes pastry articles and reviews cookbooks for Fine Cooking magazine. She teaches classes and advises pastry cooks both within the bakery and at area cooking schools. She opened a Chinese restaurant called Myers + Chang with her husband Christopher Myers in the South End neighborhood in the fall of 2007. An avid runner, she has competed in every Boston Marathon from 1991 - 2006. * live television performances, including throwdown with Bobby Flay * appeared in the Baking Across America series with King Arthur Flour (see: http://www.youtube.com/watch?v=Tk7YfzA2cyY)

Reviews

Pop Tarts, anyone? Clearly written and beautifully photographed, Flour is a baker's treat. -- Dorie Greenspan It's hard to believe that Flour is Joanne Chang's first book, because the level of mastery, precision and experience in it make it feel like the work of someone who's been showing new bakers the light and the way for a very long time. --NPR, Ten Best Books of 2010 NPR/NATIONAL PUBLIC RADIO It\'s hard to believe that Flour is Joanne Chang\'s first book, because the level of mastery, precision and experience in it make it feel like the work of someone who\'s been showing new bakers the light and the way for a very long time. --NPR, Ten Best Books of 2010 DORIE GREENSPAN BLOG Pop Tarts, anyone? Clearly written and beautifully photographed, Flour is a baker s treat. -- Dorie Greenspan

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