The guest of honor this time is Chef Joanne Chang, owner of four Flour Bakery + Cafes in Boston. She has a degree in applied mathematics and economics from Harvard University and was a pastry chef at Rialto, Payard Patisserie, and Mistral restaurant.

Chef Chang famously won the sticky bun challenge on the Food Network show Throwdown with Bobby Flay. More recently, she baked a cake to feed 4000 people for Harvard's 350th anniversary.

The first cookbook, Flour, concentrated on pastries and desserts, while Flour, too highlights the most-requested savory fare from the cafes.

As we have in the past, we'll pair the cookbook with a prix-fixe dinner, allowing attendees to sample what they might eventually cook at home from the beautifully photographed, clearly written recipes. The meal, prepared by Chef Patrick Mulvaney, will include passed appetizers and a four-course family-style dinner based on the book.

Since Chef Chang's cafes serve a wide range of meals along with their award-winning pastries, the four courses for the evening will be breakfast, lunch, dinner, and dessert.

Cocktails: 6 p.m.

Chef talk and dinner: 7 p.m.

There will be a cash bar or you can BYOB (corkage is $20). Additional copies of Flour and Flour, too will be available for $30 and personalization by the author.

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A Cookbook Dinner with Joanne Chang

Owner of Flour, Boston MA

Breakfast, Lunch, Dinner, Dessert

Wednesday June 26th, 2013 6PM

Scallion Pancakes

Soy ~ Sriracha

Ham and Fiscalini Hot Pockets

English Mustard

Lemony Hummus on Cucumber chip

Radish Sprout ~ Red Onion

Flour’s Famous Egg Sandwich

House Bacon

Breakfast

Summer Vegetable and Mushroom Strata

Parmesan ~ Rosemary Garlic Homefries

Lunch

Heirloom Tomato Salad with Feta, Pistachio, Watermelon

Nigella ~ Red Wine Vinaigrette

Dinner

Smokey Beeler’s Pork Loin with Chive Spaetzle

Balsamic Torpedo Onions ~ Oregano Mojo

Buttermilk Fried Chicken

Summer Three Bean Potato Salad ~ Fresno Chili Skhug

Dessert

Twin Peak Peach Pithivier

And a plate of Chocolate Chip Cookies because we are not French.