Flour, Too by Joanne Chang

2 of 5
Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories
304 pages; Chronicle Books
Pastry chef Joanne Chang, proprietor of the beloved Boston bakery-café Flour, doesn't just make blueberry muffins—she mixes in other summer berries, like raspberries and strawberries, adds a splash of vanilla and turns out a delicious treat for any time of day. For lunch, she creates "gazpacho" out of green grapes, almonds and cucumbers. Dinner could be an heirloom tomato salad with feta, pistachios and watermelon or laid-back turkey burgers with tomato-onion jam. The author's inventive but totally approachable fare is just the thing for when you want something a little different, yet still easy and summery.
— Lynn Andriani