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Christine Moore

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Little Flower Baking Hardcover – April 12, 2016

by Staci Valentine (Photographer), Christine Moore (Contributor), Cecilia Leung (Contributor)

4.5 104 ratings

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

One of California's most acclaimed bakers is sharing her very best recipes, all adapted and carefully tested for the home cook. Extensively photographed and rich with Christine Moore's down-home warmth and wisdom, it inspires home cooks to make her rustically beautiful, always delicious cookies, cakes, pastries, savory baked goods, breads, rolls, bars, puddings, and so much more. Little Flower Baking is beautifully packaged, and every recipe has its own gorgeous photoa rarity in cookbooks, and a great boon for the home baker.

Print length

288 pages
Language

English
Publisher

Prospect Park Books
Publication date

April 12, 2016
Dimensions

8.5 x 1.25 x 11.25 inches
ISBN-10

1938849604
ISBN-13

978-1938849602
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From the Publisher

baked goods; pastry recipes; baking show; little flower; famous bakeries; how to bake a cake

baked goods; pastry recipes; baking show; little flower; famous bakeries; how to bake a cake; gift

Editorial Reviews

Review

Winner, Southern California Independent Booksellers Award & PubWest Design Award

"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

About the Author

Christine Moore is the owner of the Little Flower Candy Co. and the chef/owner of Little Flower café 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 café food at both restaurants.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction
For the Love of Baking
Blondies with spiced gumdrops (my favorite childhood pastry invention) Rice Krispie treats with double marshmallow rugelach made with scrap pie dough. The signs were all there.

Do what you loved as a child.” I’ll never forget when someone said that to me when I was in my twenties, waiting tables.

Baking was something I loved. And when I was a kid, I used to write a menu for my mom before I brought in breakfast in bed. What kid does that? I’ll tell you: one destined to serve. I wasn’t a great brain in school; I actually never really liked school. I had wonderful friends and was good at sports, but I didn’t follow the path that my friends did. The restaurant business turned out to be a safe place for a kid like me to land. It was a family of sorts, with all kinds of misfits, dropouts, and underachievers waiting to overachieve (which many did while we were waiting tables together). I’ve always felt very lucky to be in this community of hard-working people who feed others and are nice to them. In other words, hospitality professionals.

And that’s what I became. Serving makes me feel good. It’s who I am. Feeding people is a true honor. I tell my staff that we have more than 200 opportunities a day to make someone happy. That’s a gift.

In my late twenties, after years in Los Angeles of waiting tables, managing restaurants, and catering, I finally decided to go to the back of the house and do what I loved as a child: bake. I took a few extension courses and was inspired by a teacher who had lived in France. I’d always dreamed of living there.

And then, when I was twenty-eight, a tragedy woke me up to the power of NOW. My dearest friend, Vonnie, died in a car accident. She was like a sister, and her stunning, unfathomable death both crushed me and made me realize how precious life is. How easy it was to die. It could happen. It did happen.

I was on a plane to Paris within a month. I knew no French, knew no one there, and had no plans other than a reservation for a hotel room for just three days, but I was ready to bite the apple of life. My ignorance really was bliss, and that year in Paris changed the course of my life. It made me rethink who I thought I was, and led me to realize who I really was and what I wanted. I owed all this to Vonnie.

I met a fantastic friend my first day there. He was working at Le Bioux, a wine shop across from my hotel, La Louisianne on rue de Seine in the 6th. After spending my first day walking the city, too petrified to speak to anyone, I went into the wine shop and said basically the only thing I knew how to say in French: Je m’appelle Christine.” The shopkeeper burst out laughing and said, in perfect English, Do you always introduce yourself when you walk into a shop?” Hooray, I thought, he’s American! Juan Semilla and I have been lifelong friends since that moment.

Juan helped me get my stage at Gérard Mulot. He opened his home, cooked for me, and taught me how tremendous a man could be. I will be forever grateful to you, Juan, for how you guided me and watched over me.

Surviving in a foreign country is not as romantic as it seems in the movies. I had a very limited amount of money saved, and kitchen work in Paris is tough. Working in that kitchen made me realize how incredibly easy we have it in the States. We’d go to work at 5 a.m., when it was dark out, and work until 7 p.m., when it was dark out again. (And the entire crew had to peel many cases of apples before we left each day.) Not seeing the sun for days plays tricks on your mind, especially this adopted daughter of California.

And yet I was so lucky to be able to work in Monsieur Mulot’s kitchen. He was a formidable chef. The pastries, breads, and chocolates that he and his crew produced were, in my opinion, the best in the city. The smells of that kitchen will stay with me forever. On my most recent visit, I walked into his patisserie and tears welled up. The aroma of his beautiful work is very emotional for me. It was twenty-five years ago, and it still feels like yesterday. Thank you, Monsieur Mulot.

... to be continued

Product details

Publisher ‏ : ‎ Prospect Park Books (April 12, 2016)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 1938849604
ISBN-13 ‏ : ‎ 978-1938849602
Item Weight ‏ : ‎ 2.98 pounds
Dimensions ‏ : ‎ 8.5 x 1.25 x 11.25 inches

Best Sellers Rank: #671,320 in Books (See Top 100 in Books)
- #480 in Biscuit, Muffin & Scone Baking
- #493 in Cake Baking (Books)
- #680 in Bread Baking (Books)

Customer Reviews:
4.5 104 ratings

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Christine Moore

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Christine Moore is the chef/owner of Little Flower Cafe and Lincoln Restaurant, both in Pasadena, California, as well as the owner of Little Flower Candy Co. A former pastry chef in Paris and Los Angeles, Moore is also the author of Little Flower: Recipes from the Cafe. She lives in Altadena, California with her three children.

Customer reviews

104 global ratings

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Customers say

Customers find the recipes beautiful, with excellent instructions and weights in grams. They also find the reading experience enjoyable and nice collection of recipes.

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Recipes Instructions Reading experience

14 customers mention "Recipes"14 positive0 negative

Customers find the recipes in the book beautiful, full of good recipes, and wonderful. They also appreciate the gorgeous photos and easy-to-follow instructions.

"Beautiful pictures of recipes and easy to read and follow." Read more

"...The photos are gorgeous and the instructions are easy to follow. My husband devoured the flourless chocolate cake. I highly recommend this cookbook!" Read more

"...These recipes are pretty deliciously unique - I haven't seen them in other cookbooks - however the instructions are not perfect - the cup and gram..." Read more

"...The instructions are easy to follow. The accompanying photos are beautiful. Can’t wait to give them a try. I will order the cafe cookbook as well." Read more

5 customers mention "Instructions"5 positive0 negative

Customers find the instructions in the book excellent and wonderful. They also appreciate the great tips from a professional bakery.

"Beautiful pictures of recipes and easy to read and follow." Read more

"...The photos are gorgeous and the instructions are easy to follow. My husband devoured the flourless chocolate cake. I highly recommend this cookbook!" Read more

"...I did read through the book. The instructions are easy to follow. The accompanying photos are beautiful. Can’t wait to give them a try...." Read more

"Love this book. It includes weights in grams. Excellent instructions. Some really delicious sounding recipes...." Read more

4 customers mention "Reading experience"4 positive0 negative

Customers find the book enjoyable to read and a keeper. They also say the recipes will stand the test of time.

"...They were pretty good, just not as good as other recipes for the same item...." Read more

"...This book is a keeper and the recipes will stand the test of time" Read more

"Enjoyable reading and nice collection of recipes. The several I've tried have become favorites already" Read more

"Great book for experienced bakers..." Read more

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Sybi Carter-Laws

Little Flower Baking review

Reviewed in the United States on March 4, 2024

Verified Purchase

Beautiful pictures of recipes and easy to read and follow.

Reviewed in the United States on November 2, 2020

Verified Purchase

Wonderful recipes and great tips from a professional bakery. I am baking my way through this pandemic and upping my skills. I made the Almond Tart with the sucree dough and it was amazingly delicious and looked like it came from a bakery. The photos are gorgeous and the instructions are easy to follow. My husband devoured the flourless chocolate cake. I highly recommend this cookbook!

4 people found this helpful

Helpful

Kat L

Beautiful photos and compelling recipes for bakery favorites

Reviewed in the United States on March 30, 2016

Verified Purchase

Little Flower Baking has gorgeous photos that will have you itching to get into the kitchen and start baking. There is a pretty diverse range of recipes in here, from old standards like chocolate chip cookies to a phenomenal tomato ricotta cake to mini chicken pot pies. The recipe index also includes a list of gluten-free (24) & vegan (6) recipes, although that list encompasses a golden milk latte, hot chocolate, mexican hot chocolate, and brown butter ice cream, none of which are baked....

I own "Little Flower" and I really loved all the savory recipes I made from it (green soup=amazing), but I wasn't blown away by the sweet recipes. They were pretty good, just not as good as other recipes for the same item. I was excited to see the new savory baking recipes in Little Flower Baking and curious about the sweet recipes. As I was flipping through, I noticed there's actually a high amount of overlap between the bakery & sweet recipes in "Little Flower" to the ones here. The way the ingredients have been written might be slightly changed (packed light brown sugar vs golden brown sugar) or in a few cases the scale has changed, but it is the same recipe in both cookbooks - this seems to be true for at least the oatcakes, buttermilk pretzel rolls, chocolate chip cookies, bouchons, brown butter shortbread, ginger scone, granola, foley cake, white cake, and the molasses cookies. The first cookbook was pretty small, so that is actually a fair percentage of the "baking" recipes from cookbook #1 duplicated here.

That being said, Little Flower Baking has a ton of new recipes relative to the first cookbook, so while I wish I didn't have exact duplicates of recipes I liked but wasn't necessarily blown away by, there is a lot of new interesting content in this book. Some of the scone recipes included in Little Flower Baking are definitely going to be making a regular breakfast rotation in my kitchen, like the curry pineapple, honey lavender, as well as peach ricotta scones. I've made the chai sugar cookies and the white chocolate chai cookies for co-workers, and they were happily devoured by everyone. These recipes are pretty deliciously unique - I haven't seen them in other cookbooks - however the instructions are not perfect - the cup and gram measurements do not always match, particularly in the case of sugar and flour. In the case of the cookies, no indication is given as to the thickness they ought to be (beyond they should look "like hockey pucks"). Furthermore, the baking time given did not match my experience - my cookies and scones were perfectly cooked about 10 minutes before the recipe indicated they should be. The Alsatian Onion Tart recipe produced a fantastic tart, although it would be nice if Christine clued her reader in on how long it might take to "cook until onions are golden brown and taste sweet" - as not everyone may realize how long to allot for that process (at least an hour, if not more). I'm most excited about the Savory Muffins recipe, which is "inspired by ... Craftsman and Wolves" - their egg-in-a-muffin is outrageously good and costs an exorbitant amount, so I'm thrilled that Christine is enabling me to make my own version, even though it's not an exact replica.

One additional note: It's a little strange that the featured blurb (as of writing this review) from Amazon for this cookbook is something about Christine's blood orange tarts, but that recipe isn't actually in this cookbook, it's one of the few baked items that doesn't overlap. That's not this cookbook's fault, but it's worth noting in case people are hoping for that recipe here!

73 people found this helpful

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E. Sanchez

Beautiful Book

Reviewed in the United States on May 15, 2020

Verified Purchase

Just received my book. Have yet to try any of the recipes. I did read through the book. The instructions are easy to follow. The accompanying photos are beautiful. Can’t wait to give them a try. I will order the cafe cookbook as well.

Helpful

Kevin T.

One of the best vegan treats EVER

Reviewed in the United States on January 26, 2017

Verified Purchase

The vegan ginger muffin Little Flower Candy Co. sells in Eagle Rock/Pasadena is one of *the best* egg- and dairy-free treats I have ever had the pleasure of eating. I cannot believe that I now have the official recipe thanks to this cookbook. Thank you so much for sharing with us all, Christine Moore! (BTW: I still plan to visit LFCC and buy them + other vegan treats!)

8 people found this helpful

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LD

Wonderful

Reviewed in the United States on April 18, 2020

Verified Purchase

The lavender scones and raw granola bars are wonderful. I’ve never found such nice scone dough. I’ll be trying many more recipes

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Judith Page

Great book for experienced bakers

Reviewed in the United States on September 14, 2019

Verified Purchase

Love this book. It includes weights in grams. Excellent instructions. Some really delicious sounding recipes. I have marked quite a few recipes to try soon.

Helpful

Miss Lisa M. Harris

A must for even novice bakers

Reviewed in the United States on July 4, 2016

Verified Purchase

This book is a bright star amongst the waves of baking books hitting the market
The glorious photography makes you want to cook everything before devouring same.
The book is user friendly packed with tips and clear instructions.
This book is a keeper and the recipes will stand the test of time

7 people found this helpful

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Top reviews from other countries

Marina J

Great Book!

Reviewed in Canada on September 22, 2019

Verified Purchase

The carrot cake is amazing! love the book. Simple and tasty recipes.

Amazon Customer

Five Stars

Reviewed in the United Kingdom on June 24, 2016

Verified Purchase

Lovely

CKage

Their very well known caramel recipe is not in this book!

Reviewed in Canada on February 20, 2020

Verified Purchase

A beautiful book, with many recipes I look forward to trying, BUT the only reason I bought this book in the first place was for the bakery’s caramel recipe. The index eluded that the caramel recipe was part of the collection, but I was extremely disappointed to find out that it wasn’t.

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