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 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.