The Edible Flower Garden
From Garden to Kitchen Choosing, Growing and Cooking Edible Flowers
by Kathy Brown
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Editions of The Edible Flower Garden
 |
ISBN |
Binding/Format Hardcover |
Publisher Natl Book Network |
Date 1999 |
Price £50.00 |
 Near Fine |
Publisher Notes
Recently there has been a revived interest in using fresh, fragrant flowers as cooking ingredients. The subtle flavors and vibrant colors of flowers impart an extra bit of zest to many a favorite food. A normal summer punch glows with the addition of the brilliant blue hyssop flower; the combination of fresh green beans and gorgeous nasturtium petals makes for a mouth-watering salad; and a light dusting of lavender-flavored sugar adds a magical touch to lift cakes and cookies. The Edible Flower Garden is both recipe book and gardening text. This volume first explains more than 25 planting strategies in fool-proof detail that are accompanied by recipes that demonstrate how to use blossoms, blooms, and petals in the kitchen. Projects include a spring planter filled with violets and primroses, and a striking arrangement of sunflowers and nasturtiums. Instructions for harvesting your flora and using them to create a variety of sweet and savory dishes, salads, and drinks are provided throughout. A multitude of striking photographs capture the beauty of the flower garden in bloom, while step-by-step photographic sequences complement the informative instructions. Clever gardeners and passionate chefs will be thrilled by the imaginative ideas contained within The Edible Flower Garden. The books also includes recipes for flowers cultivated both indoors and out.
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