Pastry Love: A Baker’s Journal of Favorite Recipes

By Joanne Chang
(Houghton Mifflin Harcourt, $40)

As the subtitle suggests, Pastry Love is more personal for pastry chef Joanne Chang, whose previous cookbooks focused on her popular eateries Flour Bakery + Café and Myers + Chang. It includes 125 recipes reflective of a more modern approach, with a significant number of recipes being vegan, gluten-free or whole grain. Ingredients like aquafaba for vegan marshmallow filling and whole wheat for brioche update classic recipes, and there are fun twists like Funfetti angel food cake. There is something in the book for every level of baker with master recipes from a simple basic ganache to challenging puff pastry, with measurements in both volume and weight. Chang suggests to “share the pastry love with as many people as you can,” and her cookbook gives endless options to do so. Check out her recipe for Honeycomb Candy with Milk Chocolate!

AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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