Little Flower: Recipes from the Cafe

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9780983459484: Little Flower: Recipes from the Cafe
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Chosen by Food52.com as one of the 16 best cookbooks of 2012, Little Flower showcases the most beloved dishes at Christine Moore's Little Flower cafe in Los Angeles. Her food is artfully simple and powerfully flavorful, and each recipe is accompanied with a vivid full-page photo. The collection focuses on breakfast, lunch, simple supper, and her acclaimed desserts. Celebrated by the Wall Street Journal, Los Angeles Times, and David Lebovitz's Sweet Life in Paris, Little Flower: Recipes from the Cafe makes it possible (and easy) for home cooks to create Moore's Lemon Lentil Soup, Goddess Salad, Buttermilk Pretzel Rolls, Chocolate Caramel Thumbprint Tartlets, and her famed Brown Butter Shortbread, as well as fluffy quiches, vibrant salads, elegant sandwiches, and much more.

"synopsis" may belong to another edition of this title.

About the Author:

Christine Moore: Christine Moore is the chef/owner at Little Flower, a cafe and candy-making kitchen in Pasadena, CA.
Ryan Miller: Ryan Miller is a food and lifestyle photographer in Los Angeles.

Review:


“This is a terrific book... it’s full of the kinds of recipes that you know you’re going to cook over and over. There are no extravagant constructions here or even fancy ingredients; there’s just the kind of casual café food that makes even small meals pleasurable.” — Russ Parsons, Los Angeles Times

“You can’t always have Christine Moore around to explain her perfect blood orange tarts, but Little Flower may be close enough.” — Jonahan Gold, Pulitzer Prize-winning food writer

“If anyone can convine us to make pumpkin bread pudding with salted caramel sauce in 90-degree weather, it is the woman behind Pasadena’s infamous sea salt caramels.” — Jenn Garbee, LA Weekly

“We’re set to prepare and devour everything in it.” — Charlott Druckman, The Wall Street Journal

“An amazing cookbook.” — Michaela Pereira, KTLA Morning News

“I’m just left to wonder which recipe I’ll choose next: the carrot ginger dressing or the buttermilk pretzel rolls or the ginger molasses cookies or the (super) green soup... so many yummy things!” — Lemuria Bookstore Blog, Lemuria Books, Jackson, MS

“What I like to call the easy, breezy cookbook... focused on simple, pared-down recipes perfectly fit for quick weekday meals.” *#8212 Fiorella V., Gather Journal

“I am in love with the book.” — Living Tastefully



This is a terrific book it’s full of the kinds of recipes that you know you’re going to cook over and over. There are no extravagant constructions here or even fancy ingredients; there’s just the kind of casual café food that makes even small meals pleasurable.” — Russ Parsons, Los Angeles Times

You can’t always have Christine Moore around to explain her perfect blood orange tarts, but Little Flower may be close enough.” — Jonahan Gold, Pulitzer Prize-winning food writer

If anyone can convine us to make pumpkin bread pudding with salted caramel sauce in 90-degree weather, it is the woman behind Pasadena’s infamous sea salt caramels.” — Jenn Garbee, LA Weekly

We’re set to prepare and devour everything in it.” — Charlott Druckman, The Wall Street Journal

An amazing cookbook.” — Michaela Pereira, KTLA Morning News

I’m just left to wonder which recipe I’ll choose next: the carrot ginger dressing or the buttermilk pretzel rolls or the ginger molasses cookies or the (super) green soup so many yummy things!” — Lemuria Bookstore Blog, Lemuria Books, Jackson, MS

What I like to call the easy, breezy cookbook focused on simple, pared-down recipes perfectly fit for quick weekday meals.” *#8212 Fiorella V., Gather Journal

I am in love with the book.” — Living Tastefully

"About this title" may belong to another edition of this title.

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