Flour

The selection feels very personal and curated — I wonder how Joanne Chang decided which baked goods to highlight and how she balances classics with new creations.

There are so many detailed baking tips and methods — I’m curious if that was intentional to make it a comprehensive guide or if it might be daunting for beginners.

Joanne emphasizes quality ingredients, but I wonder if the book also aims to teach fundamental skills, or if it assumes some baking experience.