April 15, 2016
In her follow-up to Little Flower: Recipes from the Cafe, Paris-trained pastry chef Moore presents sweet and savory recipes from her restaurants Little Flower Cafe and Lincoln, both in Pasadena, CA. Intermediate to advanced bakers who have worked their way through other California bakery cookbooks such as Elisabeth Prueitt and Chad Robertson's Tartine, Zoe Nathan and Matt Armendariz's Huckleberry, and Valerie Gordon's Sweet will delight in tackling multicomponent recipes such as milk and honey cake, tomato ricotta cake, chicken pot pies, and pink peppercorn hibiscus shortbread. Though stunning visually, this cookbook can frustrate. For instance, the index entry for "caramels" points to four instances of the same recipe for salted caramel sauce, in which premade salted caramels (no recipe provided) are melted in warm cream. Presumably Moore wants readers to purchase them directly from Little Flower. VERDICT Recommended for regional baking collections.
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