By Joanne Chang
Pastry chef Joanne Chang is beloved for the sweets she chronicled in her first book, Flour. But her Boston-area bakeries also offer exceptional savory fare. Hence Flour, Too, which includes recipes for soups, sandwiches, pizzas, and pastas as well as desserts.
|Lemony Hummus with Cucumber, Radish Sprouts, and Red Onion||Vegan Vanilla–Mixed Berry Muffins|
Photos by Michael Harlan Turkell