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, Her first cookbook, gave us pause. Most begin with the joyous side of the author's kitchen endeavors, with promises of the flavorful journey that you, too, will herein begin. To be expected, as Introductions are sales pitches of sorts: Personal reflections to tempt you to buy the book. That today so many cookbook authors seem more concerned about their always-sunny social media reputations rather than perfecting that pear and quince crumble (p. 129) has only made many all the more sugar-coated.

Not Moore, who by the second paragraph is delving into frank discussions of her deep-rooted personal struggles, from family to finances, happening at the very moment she was handed the keys to her new café and retail shop on Colorado Boulevard, Little Flower Candy Company Café . It's a compelling reminder of the kind of drive, and sheer good luck, it takes to turn a great sea salt caramel idea into a successful food business. The book?

If anyone can convince us to make pumpkin bread pudding with salted caramel sauce (p. 133) in 90-degree-plus weather, it is the woman behind Pasadena's infamous sea salt caramels. Get more, and the recipe, after the jump.

Source: LA Weekly (blog)