Well-known for her Boston bakery, Flour, Chang has spent the last several years developing desserts which rely on smaller amounts of added sweeteners and, often, on non-refined sugars. Nothing here smacks of prim abstemiousness, however. Goodies such as vanilla pecan coffee cake, fudgy mascarpone brownies, and spiced pear turnovers are remarkably tempting and provide templates which can easily be adapted to new flavors.
Cloth. Color photographs throughout.
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