Christine Moore Little Flower Baking

ISBN 13 : 9781938849602

Little Flower Baking

Note moyenne 4,21
( 28 avis fournis par Goodreads )
 
9781938849602: Little Flower Baking

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

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 photo a rarity in cookbooks, and a great boon for the home baker.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

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.

Co-author Cecilia Leung baked at Spago, JiRaffe, and Grace. Los Angeles–based photographer Staci Valentine has also photographed such books as The Seasonal Jewish Kitchen, Das Cookbook, Tomatomania, and Masumoto: Perfect Peach. Photo stylist Jeanne Kelley is the author of several cookbooks, including The Portable Feast, Kitchen Garden, and Blue Eggs and Yellow Tomatoes.

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

1. Mise en Place
A Few Essentials
Brisée Dough
Cream Cheese Dough
Quick Puff Pastry
Pâte à Sucre
Teff Pâte à Sucre*
Brioche
Variation: Bacon
Cream Biscuits
Basic Layer Cake Assembly
Crisp Topping
Brown Butter
Almond Cream
Buttercream Frosting
Variations: Chocollate, Brown Butter, Coconut, Black Sesame
Sea Salt Caramel Sauce

2. Pastries
Almond Croissants
Fennel Morning Buns
Apricot Morning Buns
Amaranth Millet Muffins*
Pumpkin Streusel Muffins
Orange Poppyseed Muffins
Blueberry Bran Muffins
Variation: Oat Bran
Peach Cardamom Muffins
Vegan Chocolate Muffins*
Vegan Ginger Muffins
Hot Cross Buns
Sticky Buns
Cinnamon Rolls
Brioche Ring
Cranberry Pecan Coffeecakes
Maple Oat Scones
Honey Lavender Scones
Peach Ricotta Scones
Plum Ginger Scones
Strawberry Basil Scones
Strawberry Rose Scones
Curry Pineapple Scones
Oatcakes

3. Cakes, Tarts & Pies
Perfect White Cake
Variation: Matcha
Olive Oil Cake
Almond Orange Cake*
Turmeric Orange Cake*
Banana Skillet Cake
Pear Cake
Carrot Cake*
Chocolate Cake
Rustic Chocolate Cake
Flourless Chocolate Cake*
Coconut Cake
Milk & Honey Cake
Royal Biscuit Cake
Lemon Semolina Cakes
Pluot Financier
Michelle’s Tomato Ricotta Cake
Quince Shortcakes
Moosehead Gingerbread
Apple Crisp
Banana Chocolate Bread Pudding with Salty Caramel
Strawberry Almond Tarts
Almond Tart
Lemon Meringue Pie
Plum Bourbon Crumble Pie

4. Cookies
Salted Chocolate Bouchons
Coconut Macaroons
Chocolate Peppermint Snowballs
Florentines*
Chocolate Crinkles
Ginger Molasses Cookies
Gingerbread Cookies
Chai Sugar Cookies
Oatmeal Raisin Cookies
Chocolate Chip Cookies
Chocolate Peanut Butter Cookies
Peanut Butter Cookies
Gluten-Free Peanut Butter Cookies*
Chocolate Sea Salt Caramel Cookies
White Chocolate Chai Cookies
Brown Butter Shortbread
Pink Peppercorn Hibiscus Shortbread
Thyme Shortbread
Sablés
Variations: Lavender, Matcha, Chocolate
Buckwheat Sablés
Salted Sablé Bretons
Variation: Lime
Meringues
Variations: Raspberry Rose, Orange Blossom, Lemon
Pecan Sandies
Brownies
Fennel Blondies
Raspberry Foley Bars
Berry Crumble Bar*
Brown Butter Apple Newtons
Walnut Rugelach

5. Savories
Bialys
Bacon Cheddar Scones
Onion Swiss Scones
Baking Powder Biscuits
Variations: Savory, Quinoa
Potato Bacon Herb Biscuits
Corn Scallion Sriracha Biscuits
Savory Muffins
Buttermilk Pretzel Rolls
Buttermilk Pretzel Dogs
Zucchini Goat Cheese Quiche
Chicken Pot Pies
Onion Alsatian Tart
Potato Tart
Cheddar Crackers
Variation: Oat
Buckwheat Crackers
Buttermilk Crackers
Glazed Nuts*

6. Sweets
Marshmallows*
Variations: Hibiscus, Mango, Lavender
Caramel Corn*
Bark*
Granola
Raw Granola Bars
Meringue Pavlova*
Eton Mess
Coconut Chia Pudding with Seeded Streusel*
Panna Cotta*
Brown Butter Ice Cream*
Golden Milk Latte*
Hot Chocolate*
Mexican Hot Chocolate*

* Gluten-Free

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Meilleurs résultats de recherche sur AbeBooks

1.

Christine Moore and Cecilia Leung; Photographs by Staci Valentine
ISBN 10 : 1938849604 ISBN 13 : 9781938849602
Neuf(s) Quantité : > 20
Vendeur
INDOO
(Avenel, NJ, Etats-Unis)
Evaluation vendeur
[?]

Description du livre État : New. Brand New. N° de réf. du libraire 1938849604

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 17,23
Autre devise

Ajouter au panier

Frais de port : EUR 3,04
Vers Etats-Unis
Destinations, frais et délais

2.

Moore, Christine
ISBN 10 : 1938849604 ISBN 13 : 9781938849602
Neuf(s) Hardcover Quantité : 5
Vendeur
Books-FYI, Inc.
(cadiz, KY, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Hardcover. État : New. N° de réf. du libraire 23MA3600ZHUX

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 17,27
Autre devise

Ajouter au panier

Frais de port : EUR 3,46
Vers Etats-Unis
Destinations, frais et délais

3.

Moore, Christine
ISBN 10 : 1938849604 ISBN 13 : 9781938849602
Neuf(s) Quantité : 10
Vendeur
Paperbackshop-US
(Wood Dale, IL, Etats-Unis)
Evaluation vendeur
[?]

Description du livre 2016. HRD. État : New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. N° de réf. du libraire V7-9781938849602

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 18,77
Autre devise

Ajouter au panier

Frais de port : EUR 3,46
Vers Etats-Unis
Destinations, frais et délais

4.

Moore, Christine
ISBN 10 : 1938849604 ISBN 13 : 9781938849602
Neuf(s) Quantité : > 20
Vendeur
Pbshop
(Wood Dale, IL, Etats-Unis)
Evaluation vendeur
[?]

Description du livre 2016. HRD. État : New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. N° de réf. du libraire IB-9781938849602

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 19,27
Autre devise

Ajouter au panier

Frais de port : EUR 3,46
Vers Etats-Unis
Destinations, frais et délais

5.

Moore, Christine/ Valentine, Staci (pht)/ Leung, Cecilia (con)
ISBN 10 : 1938849604 ISBN 13 : 9781938849602
Neuf(s) Quantité : 5
Vendeur
GreatBookPrices
(Columbia, MD, Etats-Unis)
Evaluation vendeur
[?]

Description du livre État : New. N° de réf. du libraire 25259812-n

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 20,58
Autre devise

Ajouter au panier

Frais de port : EUR 2,29
Vers Etats-Unis
Destinations, frais et délais

6.

Moore, Christine
ISBN 10 : 1938849604 ISBN 13 : 9781938849602
Neuf(s) Couverture rigide Quantité : > 20
Vendeur
BargainBookStores
(Grand Rapids, MI, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Hardcover. État : New. N° de réf. du libraire 9855310

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 20,11
Autre devise

Ajouter au panier

Frais de port : EUR 3,46
Vers Etats-Unis
Destinations, frais et délais

7.

Moore, Christine/ Leung, Cecilia (CON)/ Valentine, Staci (PHT)
ISBN 10 : 1938849604 ISBN 13 : 9781938849602
Neuf(s) Couverture rigide Quantité : 6
Vendeur
VNHM SHOP
(Pompano Beach, FL, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Hardcover. État : New. "You can't always have Christine Moore around to explain her perfect blood orange tarts, but Little Flower may be close enough."Jonathan Gold, Pulitzer Prizewinning food writerOne 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 in a hardcover book with embossing, ribbon, and quality paper. And every recipe has its own gorgeous photoa rarity in cookbooks, and a great boon for the home baker.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 ofLittle Flower: Recipes from the Cafe, which was one of Food52's 16 Best Cookbooks of 2012 and won praise from Jonathan Gold, David Lebovitz, theWall 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. Collaborating on the recipes is Little Flower's pastry chef, Cecilia Leung. N° de réf. du libraire 115632450

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 24,02
Autre devise

Ajouter au panier

Frais de port : Gratuit
Vers Etats-Unis
Destinations, frais et délais

8.

Moore, Christine
Edité par Prospect Park Books (2016)
ISBN 10 : 1938849604 ISBN 13 : 9781938849602
Neuf(s) Couverture rigide Quantité : 5
Vendeur
Murray Media
(North Miami Beach, FL, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Prospect Park Books, 2016. Hardcover. État : New. N° de réf. du libraire 1938849604

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 23,69
Autre devise

Ajouter au panier

Frais de port : EUR 2,59
Vers Etats-Unis
Destinations, frais et délais

9.

Moore, Christine
Edité par Prospect Park Books
ISBN 10 : 1938849604 ISBN 13 : 9781938849602
Neuf(s) Couverture rigide Quantité : 3
Vendeur
Lakeside Books
(Benton Harbor, MI, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Prospect Park Books. Hardcover. État : New. 1938849604 BRAND NEW, GIFT QUALITY! NOT OVERSTOCKS OR MARKED UP REMAINDERS! DIRECT FROM THE PUBLISHER!|2.8. N° de réf. du libraire OTF-S-9781938849602

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 23,11
Autre devise

Ajouter au panier

Frais de port : EUR 3,46
Vers Etats-Unis
Destinations, frais et délais

10.

Christine Moore
Edité par Prospect Park Books
ISBN 10 : 1938849604 ISBN 13 : 9781938849602
Neuf(s) Couverture rigide Quantité : 20
Vendeur
BuySomeBooks
(Las Vegas, NV, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Prospect Park Books. Hardcover. État : New. Hardcover. 288 pages. Dimensions: 1.1in. x 0.0in. x 1.1in.You cant always have Christine Moore around to explain her perfect blood orange tarts, but Little Flower may be close enough. Jonathan Gold, Pulitzer Prizewinning food writerOne of Californias most acclaimed bakers is sharing her very best recipes, all adapted and carefully tested for the home cook. Extensively photographed and rich with Christine Moores 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 in a hardcover book with embossing, ribbon, and quality paper. And every recipe has its own gorgeous photoa rarity in cookbooks, and a great boon for the home baker. Christine Moore is the owner of the Little Flower Candy Co. and the chefowner of Little Flower caf 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 Food52s 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 caf food at both restaurants. Collaborating on the recipes is Little Flowers pastry chef, Cecilia Leung. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Hardcover. N° de réf. du libraire 9781938849602

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 24,42
Autre devise

Ajouter au panier

Frais de port : EUR 3,43
Vers Etats-Unis
Destinations, frais et délais

autres exemplaires de ce livre sont disponibles

Afficher tous les résultats pour ce livre