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Little Flower: Recipes from the Cafe Hardcover – October 1, 2012
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The Amazon Book Review
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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
Ryan Miller: Ryan Miller is a food and lifestyle photographer in Los Angeles.
Top Customer Reviews
I think this book now stands with those classics. I read it cover to cover and kept saying, out loud to no one in particular, things like "She is so smart," and "How ballsy to say it that way," and "She thinks just like me--the good me!"
For what it is worth, I think this is a must-have cookbook for the modern kitchen. Now: Give me that cookie!
Our favorite recipes include the Fresh Peas & Pancetta Salad, Brown Rice Bowl and the Green Soup. mmmmmmmm. And, due to my sweet tooth, I am especially partial to the Perfect White Cake, Brown Butter Shortbread and Coconut Macaroons.
Unlike some gourmet cookbooks where it is difficult to understand the instructions and they are often unreliable - I find this cookbook refreshingly easy to follow and consistently successful. The kind of successful where you can pretend that if you are not already a world famous chef with your own cooking show and licensed utensils, you can at least pretend you are or, at the very least that you pen a well respected local foodie blog and have a slight French accent - - that is until you inhale your creation after it's complete and then have nothing let, not even a crumb or bit of sauce to show for your efforts.
The only negative here is that your book is unlikely to stay pristine. Mine is already dusted with flour and has pages that stick together as are, I am sure, the copies that I give to all my foodie and non-foodie friends as Hostess Gifts.
Most Recent Customer Reviews
I love it and have already made the brown butter shortbread. The Little Flower Cafe is just around the corner from me and the recipe turned out just as good as what they sell. Read morePublished 2 months ago by lizzp91105
This review is about the Kindle version of this book, NOT the print version. The kindle book is a photographic facsimile of the print book, and is NOT interactive. Read morePublished 3 months ago by Mariana Chaffee
Mushroom biscuits with parsley and swiss cheese? Parmesan, pancetta, and fresh pea salad? Lemon lentil soup? All recopies are very straight forward and well worth making.Published 7 months ago by Georgia
Saw this at the bookstore and bought it used here. It is in perfect condition. LOVE this book. I like to cook for company and this little book has really great tarts and desserts. Read morePublished 19 months ago by californiagrl
Love this. Full disclosure, Christine is an old college roommate. Still love this.Published on July 26, 2014 by Gail Vila