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From the Publisher"Christine Moore's sea salt caramels sting for a moment before dissolving into pure, buttery happiness. You can't always have Christine around to explain her perfect blood orange tarts, but this cookbook may be close enough.”
- Jonathan Gold, Pulitzer Prize-winning food journalist
"Fans of Christine Moore and her Little Flower Cafe, myself included, can rejoice! She has put together a charming cookbook that needs to be left in the kitchen, not on the bookcase. The recipes are so clearly written and so fun-you just know they're going to turn out good.
- Nancy Silverton, Mozza
"Little Flower's food, like Christine Moore herself, is nuanced yet playful, seasoned and balanced, crafted but honest. It's the food we eat when we're craving nourishment as well as when we want to celebrate."
- Kim Boyce, James Beard-award winning author of Good to the Grain