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Joanne Chang
An honors graduate of Harvard College with a degree in Applied Mathematics and Economics, JOANNE CHANG left a career as a management consultant to enter the world of professional cooking. She start...mehr sehenAn honors graduate of Harvard College with a degree in Applied Mathematics and Economics, JOANNE CHANG left a career as a management consultant to enter the world of professional cooking. She started at Boston’s renowned Biba, then Bentonwood Bakery, Rialto, and New York’s Payard Patisserie and Bistro, and finally Mistral. She returned to Boston with dreams of opening her own pastry shop. In 2000, she opened Flour, a bakery and café, and has since opened seven more locations in Boston and Cambridge. Flour has been featured in Gourmet, Food & Wine, Bon Appétit, the New York Times, and Condé Nast Traveler and has received numerous Best of Boston awards. Chang also competed, and won, on Throwdown with Bobby Flay. In 2007, she opened a Chinese restaurant, Myers+Chang, with her husband, Christopher Myers. She is the author of four other cookbooks and was the recipient of a James Beard Award in 2016 for Outstanding Baker in America.weniger sehen
Bücher von Joanne Chang
Pastry Love: A Baker's Journal of Favorite Recipes Flour: A Baker's Collection of Spectacular Recipes Bewertung: 5 von 5 Sternen5/5Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar Bewertung: 3 von 5 Sternen3/5Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar Bewertung: 0 von 5 Sternen0 BewertungenFlour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories Bewertung: 4 von 5 Sternen4/5Myers+Chang at Home: Recipes from the Beloved Boston Eatery Bewertung: 5 von 5 Sternen5/5