Lobster Q: A Seafood & BBQ Combo

As summer nears, many of us will be taking some time on the weekends, or even during the week, to explore the myriad pleasures of New England. While touring southern New Hampshire, looking for a place to eat, you might want to consider the Lobster Q restaurant, in Hampstead, New Hampshire. I first encountered Sean Hopkins, the restaurant's owner, on Twitter and we chatted about various topics, including about Lobster Q. Sean said several things which intrigued me about the restaurant, so I decided to drive up there recently for lunch.

The restaurant is easy to locate, on Route 111, which you can readily access off Route 93. It is approximately an hour north of Boston, nestled in a small shopping center which also includes a New Hampshire Liquor Store. And while you are driving down Route 111, you will also see a few other stores that might be of interest, such as The Wine Steward and Prime Butcher.

Lobster Q is a medium-sized place with a casual decor and ambiance, and the picture of the lion fish is very cool. The restaurant is open seven days a week, for both lunch and dinner. They have a full liquor license and their beer list includes some local selections such as Smuttynose and Magic Hat. The wine list is small, includes only mass-produced commerical wines, and lacks any local wines. It would be good if they decided to include some wines from New England. 

The food menu is extensive, with both seafood and BBQ selections. The entire menu is available for lunch and dinner, and for lunch there is a special list of ten Sandwiches ($4.99-$11.99), from a Pulled Pork Sammi to a Fried Haddock Sandwich. The Sandwiches are available for dinner too (for about $1 more) and the dinner list also includes a Big Ol' Lobster Roll ($14.99). The rest of the dinner menu includes Starters ($8.99-$11.99), Soups & Salads, Garden Variety (vegetarian meals) and Side Kicks. Their entrees include Seafood Selections (most $15.99-$18.99), Smoky Goodness (most $11.99-$13.99), Fried Seafood ($9.99-$18.99), Turf Bites ($8.99-$15.99), and Pasta Dinners ($12.99-$18.99). Overall, the prices seem very reasonable, with the most expensive items usually including lobster or being combinations with multiple meats or seafood.

Sean provided me two initial samples, a cup of Clam Chowder and a couple Pork Ribs. The chowder was an impressive start to the meal, bursting with flavor and plenty of chopped clams. It was neither too thick nor too thin, and I could tell there was some sherry used to make it. This was not some bland chowder, but rather a tasty melange which is made on the premises. That is an important element of the restaurant, that much is made on the premises, from their chowders to BBQ sauces. An excellent beginning to my lunch.

The Pork Ribs were accompanied by two sauces, New England Sweet and Carolina Lava. The ribs were very tender, falling off the bone, and the meat was flavorful. The Sweet sauce is made with maple syrup, and I liked its taste, which was not overly sweet and the maple flavor was more subdued. The Lava sauce was spicy, but I didn't liked its dominant mustard flavor, but that is just a personal preference. Sean also let me taste another spicy sauce he is working on, which has some tropical fruit in it such as mango. It was hotter than the Lava sauce, and more to my liking.

I ordered a cup of the Lobster Bisque ($5.50), and savored the rich, creamy bisque. It possessed a strong lobster flavor, though there were only a few tiny pieces of lobster in it, but at this price you shouldn't expect much lobster. It was not overly thick nor thin, like the clam chowder, and should please most people.

As for a starter, I decided on the Coco-Loco Shrimp ($9.99), five butterflied shrimp in a crisp, coconut coating accompanied by a sweet sauce. The shrimp were large and the coating was very crunchy, with a strong toasted coconut flavor and it was enhanced by the sweet sauce. I was pleased with this appetizer.

For my entree, I chose the Clam Strip Roll ($8.99), with French fries instead of coleslaw. The long, fresh roll (not the usual meager hot dog roll) was overflowing with clam strips. The tender strips were excellent, with a light, clean and crisp coating. The fries were also cooked well, being crisp with a fluffy interior. This is certainly plenty of food for lunch, and bodes well for the rest of their fried fish dishes. I saw their onion rings on another table, and they looked very good, large and thin, just as I like them.

A side of Corn Bread ($1.99), made with honey, came warm, just as I prefer. It was moist and rich in corn flavor, with some sweetness but not so much that it overwhelmed. It is made on premises, so you are assured of getting it fresh.

A small Mac & Cheese ($3.99) was the only disappointment of the meal. Though there was plenty of cheese, the pasta seemed overcooked, and were too soft and almost mushy. If the pasta had been more al dente, I think this would have been a good dish.

Overall, I was pleased with my initial visit to Lobster Q, and look forward to future visits there. They seem to be doing very well with their seafood, from the delectable clam chowder to the crisp clam strips. The small taste I had of their BBQ was promising, and I would like to try more of it next time. Their prices are reasonable for the quantity and quality of the food, and Lobster Q gets my recommendation. I will also report back on my future visits.

Sake Food Pairings & Kosher Sake

1) "People think that with sake, you have to eat Japanese, you have to be authentic," says John Gauntner, who has written five books on sake and is a certified master of sake tasting, "but they need to get over that and think about just pairing sake with food in general." 

The above quote is from a new article in the Chicago Tribune, Sake pairings: A world of pairings, beyond sushi, written by James P. DeWan. It repeats something that I have been saying for some time, that sake goes well with a wide variety of cuisines, and not just Japanese. John Gauntner is quoted several times in the article, and his words have much wisdom, especially when he says, "...the key to pairing sake is an open mind and a willingness to experiment."  That is why I like exposing people to sake with what might be considered offbeat pairings, from mushroom risotto to pizza. I want them to see the myriad of possibilities of sake with food.

The article also quotes Takashi Yagihashi, chef-owner of Takashi in Chicago and author of "Takashi's Noodles." He states "Smoky things go very well with sake, anything that's cooked over an open fire." Besides pairing sake with food, both Gautner and Yagihashi also mention how meats marinaded in sake can also be quite delicious.  With summer BBQs coming, why not give some consideration to sake.

2) Chabad reports that the Deli Kasbah restaurant, located in the Upper West Side of New York City, now carries Premium Kosher Sake. The sake is under the Kosher supervision of Tokyo Shliach Rabbi Binyomin Edrey. The sake brand is Dassai, and I very much enjoy their sakes, though have not tasted their Kosher sake yet.  I have not been able to find much more info about this Kosher sake, but will report back when I do.

Do You Know Why You Buy The Wines You Buy?

We like to think that we are rational beings, that our decisions are carefully made after a consideration of all of the relevant factors. Because of that, we rely on studies and focus groups to tell us the rationale for why people purchase certain products, including wine. Yet I think we are deluding ourselves, falling to grasp the reality of our purchasing decisions.

This post is a follow-up to Who Has The Most Influence On The Wines That We Buy?, written by Joe Roberts, 1 Wine Dude.  Joe addressed the questions: "Put another way, if critics say a wine really sucks, how relative of a measure is it? Do people act on that assessment when it comes to buying wine? And if they do, should they? Could a winery still manage to pawn off its crappy stuff to newbie consumers in the tasting room, even if critics pan the bejeezus out of it?"

To derive answers, Joe did an informal survey on Twitter and Facebook, receiving replies from 23 people. The consensus was that friends and wine store clerks had the most influence on their buying decisions. Joe then consulted two other studies, which came up with similar answers.  This would tend to show that wine media, including both print and bloggers, have a much lesser impact on buying decisions. Most of the replies to his post supported those answers as well. I though offered a contrarian position, which Joe thought would be appropriate for a follow-up post.

The problem with these surveys and studies is that they rely on the assumption that wine buying is completely a rational decision, and wine buyers fully understand their reasons for buying certain wines. That assumption is incorrect, thus invalidating the results, so much more research is needed to answer the original questions.

In Buyology: Truth and Lies About Why We Buy, Martin Lindstrom discusses how neuromarketing is changing the way we think about purchasing decisions. Its main conclusion can be summed up as: “But now we know that roughly 90% of our consumer buying behavior is unconscious,…” (p.195)  This might be disturbiung to some. “But like it or not, all of us consistently engage in behavior for which we have no logical or clear-cut explanation.” (p.19)  Our decisions are far from as rational as we believe them to be and “…our irrational minds, flooded with cultural biases rooted in our tradition, upbringing, and a whole lot of other subconscious factors, assert a powerful but hidden influence over the choices we make.” (p.18)

Because of this, we cannot rely on the surveys and studies Joe cites as “…what people say on surveys and focus groups does not reliably affect how they behave—far from it.” (p.20-21)  If all these studies and surveys were accurate, then market research and marketing should also be very successful. Consider all the money spent in this area. “In 2005, corporations spent more than $7.3 billion on market research in the United States alone. In 2007, that figure rose to $12 billion.” (p.20) But it appears much of that money is actually wasted because “….eight out of ten new product launches fail within the first three months. “ (p.20)  If the buying decisions of people are so easily understood through surveys and studies, then why is the failure rate so great? Maybe because those surveys and studies are plainly wrong.

A purchasing decision is not a carefully calculated pros vs cons choice.  “Because when we make decisions about what to buy, our brain summons and scans incredible amounts of memories, facts and emotions and squeezes them into a rapid response—a shortcut of sorts that allows you to travel from A to Z in a couple of seconds, and that dictates what you just put inside your shopping cart. A recent study conducted by German brand and retail experts, Gruppe Nymphenberg found that over 50% of all purchasing decisions by shoppers are made spontaneously—and therefore unconsciously-- at point of sale.” (p.130) There are so many factors involved of which we are unaware, and which lead us to make our choices. For someone to claim they know why they bought a certain item ignores so much that likely went on in that person's subconscious.

One of those subconscious factors are our emotions.  “Because emotions are the way in which our brains encode things of value, and a brand that engages us emotionally—think Apple, Harley-Davidson, and L’Oreal, just for starters—will win every single time.” (p.27) This gives us a better understanding of why a tourist visiting a winery may enjoy and buy a wine, then later find they are not so crazy about it when they get home. The emotional experience of being on vacation elevates the winery experience. There is little rationality involved.  Buyology discusses some of the ways that products can connect emotionally with consumers.

We can see emotions in action concerning wine consumers by looking at a study in the Journal of Consumer Research (April 2008) that dealt the use of animals on wine labels. Commonly, a logo should be relevant to the product it is intended to represent. So, adding animals to wine labels seems to run counter to this common methodology. But, research has show that consumers have an easier time with an image if they are already primed about that image. This means that the consumer already has some preconceptions about the image from prior familiarity with that image. For example, if a person already likes dogs, then a picture of a dog on a wine label may appeal to that consumer, even if the dog has nothing to do with wine. It is an appeal to emotions not logic.

So, what effect do wine critics and bloggers have on wine purchasing decisions?  It seems that those writers who emotionally engage their readers may have a greater impact than people realize, though on a more subconscious level.  Writers could take some clues from Buyology, learning better ways to emotionally connect with their readers, and thus have a more pronounced impact on their buying decisions. Just don't look to surveys and focus groups for easy answers.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
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1) On June 22, The Beehive Restaurant will celebrate “La Fête nationale du Québec” or “Quebec National Day,” a journey of exploration in traditional Quebec food and music.  The Beehive will be decked out representing our friends to the north in proper fashion as they’ve partnered with the Association Québécoise en Nouvelle-Angleterre, the Quebec Delegation of Boston, The French Cultural Center and Svedka Vodka.

Dinner will kick off at 5:30PM with a La Fête nationale du Québec special menu in addition to The Beehive’s regular fare. The evening’s food will feature both traditional Québec fare such as: Creton (Pork Pate) with Accoutrements ($10.50), Tourtière (Rustic Meat Pie), Homemade Ketchup, Pickles, Salad ($22) and Oreilles De Crisse (Pork Rinds) ($6), as well as highlight products from Québec such as Raw Malpeques Oysters, Maple Cider Mignonette (6) ($15), Seared “Brome Lake” Duck Breast with Wild Mushrooms, Plum Sauce and Pan-Fried Rice ($25) and Roasted Québec Pork Shoulder with Whisky Maple Baked Beans and Old Style Mashed Potatoes ($24).
If you’re in the mood for some Québec cocktails why not try some of The Beehive’s fun featured cocktails for the evening such as the "Caribou de Ville” ($11.50) blending together red wine, American Honey Wild Turkey splashes of Flaernum and maple syrup, served on the rocks with a cinnamon stick, or the "Québec Urbain" ($11.50) made with Svedka Clementie, blood orange juice and muddled fresh mint served on the rocks.

The Beehive will host two very special performances from award winning Québec artists. From 6pm-7:30pm, the singer-songwriters, Isabelle Cyr and Yves Marchand take the stage. From Témiscamingue Lake in Québec to the Acadian shores, Isabelle Cyr and Yves Marchand offer a repertoire of original songs and traditional pieces. Through music and tales they share with humor and passion their history and heritage. To the rhythms of the piano, the harmonium, the drum, the autoharp and the guitar, the irresistible duo blend their voices and cultures for the greatest pleasure of us all.

From 8pm-10pm, you can listen to the twisted classical sounds of neo-folk group Nicolas Pellerin et les Grands Hurleurs.  Deeply attached to traditional repertoire with ingenious arrangements, Nicolas and his two sidekicks produce original music where soft atmosphere meets groove and mingles with all the craziness of Montreal. Expect dazzling arrangements as violin and mandolin go hand in hand with guitar and synths. Nicolas’s vitality, rhythmic rigor, his dedication to his roots and his unique style in both foot-tapping and violin are some of the many qualities that puts him on top of the list in folk music. The band’s debut album won the Québec music award for the best traditional album of the year.

There is no cover charge for this event, but dinner reservations are highly recommended.

2) The 14th annual Chefs in Shorts© event brings together a group of the area’s leading chefs who will fire up the grills and create their favorite dishes during this outdoor, summer-in-the-city barbecue. Join some of the city’s most talented chefs for a night of grill-offs and fun, including:

Jeff Fournier, 51 Lincoln; Antonio Bettencourt, 62 Restaurant & Wine Bar; Rodney Murillo, Avila & Davio’s Northern Italian Steakhouse; Tim Cuniff, Backyard Farms; Jay Silva, Bambara Restaurant & Bar; Peter Tartsinis, Blue on Highland; Mark Sapienza, BOND at The Langham Boston; Jarrod Moiles, BOKX 109 American Prime; Gianni Caruso, Bricco Enoteca and Lounge; Steve Butters, Butter Café & Bakery; Laura Henry Zoubir, Church and Regal Beagle; Derek Barragan, Del Frisco’s Double Eagle Steak House; Charles Draghi, Erbaluce; Corey Johnson, Jeffrey Stevens, Aniceto Sousa, Flour Bakery; Shore Gregory, Island Creek Oysters; Harjit Singh, Kashmir; Josh Beuhler, KO Prime; Rick Barisano, LTK; Nicholas Dixon, Lucky's Lounge; Market by Jean-Georges; Max Brenner, Max Brenner; Todd Winer, Metropolitan Club; Carlos Pena, Morton’s; Chef S. Giridhar, Mumbai Chopstix; Stefan Jarausch, Oak Room at the Fairmont Copley; Stuart Race, Pairings; Philip Rotondo, Philip R's; Marc Orfaly, Pigalle; Brian Poe, Poe’s Kitchen at the Rattlesnake; Jackie Kelly, Remy’s Sports Bar & Grill; Richard Rayment, Seaport Hotel; Karen Hodsdon, Seaport Pastry; Salvatore Firicano, Strega Waterfront/The Varano Group; Chris Douglass, Tavolo/Ashmont Grill; Todd Hall, Temazcal Cantina; Mark Porcaro, Top of the Hub; Suzi Maitland, Trina’s Starlite Lounge; Chris Masco, Turner Fisheries; Mark Goldberg, Woodward at AMES.

WHEN: Friday, June 24th, 2011
VIP/Media Reception: 6:30pm
Main event: 7:00-9:30pm
WHERE: Seaport Boston, 200 Seaport Boulevard, Boston (along the upper level viaduct)
COST: $60 per person, which includes complimentary beer, wine and tastings.
BENEFICIARY: The Greater Boston Food Bank distributes 34 million pounds of food annually to more than 550 hunger-relief agencies in a dedicated partnership to end hunger in eastern Massachusetts. Founded in 1981, The Food Bank celebrates its 30th anniversary this year. For more information about The Greater Boston Food Bank, visit their website at www.gbfb.org or call 617-427-5200.
TICKETS: Tickets are available through the Seaport website: www.seaportboston.com.

3) The Farm Hill Farmers Market in Stoneham returns.  Each Tuesday, from June 14th through October 11th, shop for fresh food and much more on the Stoneham Common from 2-6pm. The Market also promises entertainment, weekly raffles, and information on healthy eating and organic products.

“Our farm vendors—Jones Farm, Heaven’s Harvest Farm, Lawton’s Farm, Flats Mentor Farm, and Wenger’s Farm—will offer fresh produce, meats, cheeses, and dairy products,” said Market Manager Dennis O’Hara. “In addition, we have bakeries, artists, crafters, ice wine, and a massage therapist joining us on the Common this summer.”

Vendors such as Sarah Clark Designs, Kaleidoscope Soap, Mamadou’s Artisan Bakery, Whoopdedoo, Linda Bruen, and Big Sky Bakery return for the 2011 Market. Stoneham will welcome Still River Winery, Piantedosi Baking Company, Sweet & Savory Sisters, Rett’s Home Baked Goodies, and PMD Massage for the first time this year.

The Farm Hill Farmers Market, now in its third season, is the premiere fundraising project of the Senior Center Friends of Stoneham. Proceeds from the Market benefit the programs and services of the Stoneham Senior Center.

As I live in Stoneham, I am pleased once again that this farmer's market will soon be open. There will be plenty of excellent vendors there, and I am pleased to see new ones will be there as well. For the first time, wine will be sold at this market, and I am a fan of Still River Winery, which produces Apfel Eis, a delicious apple ice wine. You can look forward for a report of the new market in the near future.

4) Fleming’s Prime Steakhouse & Wine Bar will celebrate Father’s Day this year with early hours and a brunch prix fixe menu. Dads will also be able to enjoy the specially created Button-Down cocktail and a $25 gift card valid toward a future visit.
WHEN: Sunday, June 19th from 11:30am – 3:00pm
COST: 3-Course Brunch Prix Fixe Menu is available for $32.95 per person
Children’s Brunch Prix Fixe Menu available for $15.95
SPECIAL GIFT: To give Dad another reason to celebrate, Fleming’s is offering him a complimentary $25 dining card* to use for a future memorable evening at Fleming’s.

MENU:
--Choice of One Starter: Fresh Fruit Salad or the Wedge Salad
--Choice of One Entrée:
Mushroom, Cheddar and Filet Mignon Frittata, with rösti potatoes and turkey sage sausage
Berry Stuffed French Toast, with turkey sage sausage
Smoked Salmon and Toasted Bagel, sliced red onion, cream cheese, sliced tomato and fried capers
Asparagus, Swiss Cheese and Lump Crab Frittata, with rösti potatoes and turkey sage sausage
Filet Benedict, sliced filet mignon on buttermilk biscuits with rösti potatoes and turkey sage sausage
--Choice of One Dessert: New York Cheesecake, Crème Brûlée or Walnut Turtle Pie

COCKTAIL: Fleming’s Button-Down is Jack Daniel’s Whiskey, freshly squeezed lemon juice, maple syrup and a dash of bitters, garnished with a lemon twist - $6.95

5) Next week some of Greater Boston’s best restaurants are stepping up to the plate and donating a portion of their proceeds to the American Red Cross to assist with Tornado relief efforts in Western Massachusetts. For the entire week starting Sunday, June 12th, – Sunday, June 19th, restaurants across the Bay State are stepping up to assist in the efforts. The restaurants include:
62 Restaurant & Wine Bar, located in Salem, MA will be donating 15% of their dinner sales on Sunday, June 19th, 2011.

Beacon Hill Hotel & Bistro, located in Boston’s Beacon Hill will be donating 100% of their dessert sales on Monday, June 13th and Tuesday, June 14th, 2011. 

Bella Luna Restaurant & Milky Way Lounge located in Jamaica Plain, MA will be donating 75% from their Smoked Trout pâte with Pickled Red Onion and Capers on Crostini ($8) from Sunday, June 12th through Sunday, June 19th, 2011. 

The Beehive, located in Boston’s South End, will be donating 100% of their dessert sales on Tuesday, June 14th, 2011.

Bondir located in Cambridge, MA will be donating 100% of dessert sales from Sunday, June 12th through Sunday, June 19th, 2011.

Blue on Highland, the upscale eatery in Needham, MA will be donating 50% of their dessert sales on Monday, June 13th and Tuesday, June 14th, 2011.

Burtons Grill, the New England based restaurant group, will be donating 10% of their total dinner sales on Monday, June 13th, 2011 from their five restaurants located in: Boston, MA, North Andover, MA, Hingham, MA, Peabody, MA and South Windsor, CT.

Butter Café & Bakery in Walpole, MA will be donating 50% of take-home dinner sales from Monday, June 13th through Friday, June 17th, 2011.

China Blossom, the legendary family run restaurant in North Andover, MA, will be donating 10% of their dinner sales on Monday, June 13th, 2011. 

Dante, located in Cambridge, MA will be donating 100% of sales of their Zucchini Blossom Frittata with buffalo ricotta and basil honey ($15) from Sunday, June 12th through Sunday, June 19th, 2011. 

Myers + Chang, located in Boston’s South End will be donating 100% of proceeds from their Mama Chang's Pork and Chive Dumplings ($11) from Sunday, June 12th through Sunday, June 19th, 2011.

Nebo Restaurant, located in Boston’s North End will be donating 100% of sales from their Zeppole dessert which is fried dough puffs dusted with powdered sugar ($6) from Sunday, June 12th through Sunday, June 19th, 2011.

Orzo Trattoria, located in North Andover, MA will be donating 15% of their lunch sales on Wednesday, June 15th and Thursday, June 16th, 2011.

Taranta, located in Boston’s North End will be donating 100% of proceeds from their Guavannolis dessert which is Guava and ricotta mini cannolis with pistachio brittle ($8).

Tryst, located in Arlington, MA will be donating 100% of their dessert proceeds on Monday, June 13th, Tuesday, June 14th, and Wednesday, June 15th, 2011

Flour Bakery Cookbook: Sticky Buns to Banana Bread

It is often said that cooking is an art while baking is a science. That possesses much truth, though is also not wholly true, as cooking and baking both possess at least some aspects of art and science. Though measurements are very important in baking, there is also an art to using that science to create delectable treats. Baking may be less forgiving of error, but that still allows plenty of room for creativity and ingenuity. And who doesn't enjoy a well-made dessert?

If you would like create your own baked goods and desserts at home, an excellent resource is a relatively new cookbook, Flour: Spectacular Recipes From Boston's Flour Bakery + Cafe ($35) by Joanne Chang and Christie Matheson. The hardcover book was published by Chronicles Books (September 2010), consists of 320 pages, and is also available for the Kindle for only $9.46.

In the Boston area, Joanne Chang needs no introduction as her three Flour Bakeries and Myers+Chang restaurant are very well known and respected. Plus, she achieved additional fame by defeating Chef Bobby Flay, on national television on Throwdown with Bobby Flay in a Sticky Bun challenge. I enjoy visiting the bakeries and restaurant, having eaten many wonder dishes there. It should also be known that Joanne participates in many charitable activities, and I often see her at charitable culinary events donating her time and food to numerous excellent causes. She gives much back to the local community and should be commended for that.

The Flour cookbook has two main sections, the first providing general baking advice and the second with all of the recipes.  The first section, about 25 pages long, has four chapters: Techniques, Equipment, Ingredients, and Joanne's Top 12 Baking Tips. This is an extremely useful section, which should help amateur bakers up their game. Some of the advice may seem obvious to a more advanced baker, but it is well needed knowledge for others. Not only does it tell you what you should be doing, but it also indicates why too, elevating your comprehension. If you only read this part of the book, you would probably become a much better baker at home.

The second section, the bulk of the book, is divided into six chapters: Breakfast Treats, Cookies, Cakes, Pies + Tarts, Other Sweets, and Breads. Many of the recipes begin with an introduction, either with a story about the recipe or additional suggestions and advice on preparation. The recipes vary in difficulty, from relatively easy to more advanced. Sprinkled through this section as Baker's Bites, usually additional baking advice or suggestions on how to perform certain actions if you lack specific equipment or ingredients. All of this is intended to make this a very useful book for anyone. Plus, about every five recipes, there is a mouth-watering, full-page photo of some of the foods.

You will find recipes for a diverse variety of baked goods, including scones, muffins, croisssant, pop tarts, cookies, brownies, cakes, cheesecakes, pies, puddings, cream puffs, ice cream and much more. You'll even find a recipe for her famous Sticky Buns (p.84). I have a list of items that I want made from the recipes in the book.

A good friend of mine, Lori, made the Banana Bread recipe (p.66) for me, as Flour's banana bread is one of my favorites, being moist and flavorful. It has always been the best banana bread I have ever had from a bakery. Lori, who loves to bake, was enamored with the cookbook, and her banana bread came out great, very close to the one I get at Flour. The primary difference is that at Flour, the bread is darker in color. I can't wait for Lori to try another recipe from the book.

I highly recommend the Flour cookbook, and I bet that it will improve your baking skills. Even if you do not consider yourself a good baker, the lessons you will learn in this book will help you. And then you will be able to make some of the enticing recipes in the book.