Little Flower Baking

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Product Details

Price
$35.00  $32.20
Publisher
Prospect Park Books
Publish Date
Pages
288
Dimensions
8.0 X 1.1 X 10.6 inches | 2.98 pounds
Language
English
Type
Hardcover
EAN/UPC
9781938849602
BISAC Categories:

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About the Author

Christine Moore is the owner of the Little Flower Candy Co. and the chef/owner of Little Flower cafe and Lincoln restaurant, both in Pasadena, California. A pastry chef who trained in Paris and Los Angeles, Moore is also author of Little Flower: Recipes from the Cafe, which was one of Food52's 16 Best Cookbooks of 2012 and won praise from Jonathan Gold, David Lebovitz, the Wall Street Journal, and the Los Angeles Times. She sells her candy nationwide and has developed a passionate following for her simple, exceptionally flavorful baked goods and cafe food at both restaurants. Co-author Cecilia Leung baked at Spago, JiRaffe, and Grace. Los Angeles-based photographer Staci Valentine has also photographed such books as The Seasonal Jewish Kitchen, Das Cookbook, Tomatomania, and Masumoto: Perfect Peach. Photo stylist Jeanne Kelley is the author of several cookbooks, including The Portable Feast, Kitchen Garden, and Blue Eggs and Yellow Tomatoes.

Reviews

"Impress the hell out of everyone without even having to set an alarm. Make ahead, chill, and wake up the house with the smell of delicious baking."
-- Lucky Peach

"Little Flower Baking is a 260-plus-page reminder that nobody does cakes, pies, cookies--you name it--quite like she does. If you need us, we'll be licking turmeric-orange glaze off our beaters."
-- Los Angeles Magazine

"What a fabulous treat! I've always admired Christine's knack for making recipes that are both comforting and inspired. This is the book to use for updated baking essentials, full of secrets that are simple, straightforward, and delicious."
-- Sherry Yard, owner/chef of the Helms Bakery and author of Desserts by the Yard and The Secrets of Baking

""Reading these pages is like sitting with Christine for a cup of coffee. I can hear her voice in every hearty potato bacon biscuit, in how she tells us to make an earnest sauce out of sea salt caramels, and in the practical ways she suggests to swap one ingredient for the other when the season calls for it. Few bakers can translate their pastries into words with the richness that Christine and Cecilia have in this cookbook. This is the kind of book that finds a home on the kitchen counter, collecting stains from sticky fingers or splattering pots of fruit, with many of its pages marked and handwritten notes on the sidelines."
-- Roxana Jullapat, owner/baker, Friends + Family

"It's no surprise that Christine Moore's Little Flower Baking is just like her, straightforward and enormously appealing--always figuring out a way to teach or be of service, and ultimately luscious without being precious in any way. I want to bake my way through these recipes from the first to the last."
-- Evan Kleiman, host of Good Food on KCRW/NPR

"When you eat Christine Moore's food, you feel happy and well served by life."
-- Jonathan Gold, Pulitzer Prize-winning food writer, Los Angeles Times

"Christine Moore is one of California's best bakers, and this cookbook is one of the best. Every recipe has a photo, and every treat is as good as the next."
-- Food & Wine

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