Joanne Chang: "Baking with Less Sugar" | Talks at Google

Pastry chef/restauranteur Joanne Chang visited Google's office in Cambridge, MA to discuss her third cookbook, "Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar".
She has reformulated Flour Bakery + Café favorites and developed new recipes to present more than 60 recipes with much less or zero refined white sugar. She presents the famous Flour banana bread made with only six tablespoons of refined sugar, gooey
Honey Cashew Morning Buns, Keith’s Super-Snappy Gingersnaps that derive some of their spicy snap from the bite of molasses, and a carrot layer cake sweetened with apple juice. An entire chapter is devoted to the unadulterated pleasure of chocolate, most intense when not tempered by the addition of sugar.
Joanne Chang is the co-owner and pastry chef at Flour Bakery + Café, with locations in Boston and Cambridge, Massachusetts, and co-owner of Myers + Chang. Her previous cookbooks are "Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe" and "Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories". She is an honors graduate of Harvard College with a degree in Applied Mathematics and Economics.