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Cooking With Flowers Paperback – April, 2003


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Product Details

  • Paperback: 160 pages
  • Publisher: Kyle Cathie (April 2003)
  • Language: English
  • ISBN-10: 1856264831
  • ISBN-13: 978-1856264839
  • Product Dimensions: 0.5 x 8 x 9.2 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #3,130,033 in Books (See Top 100 in Books)

Editorial Reviews

Review

“… Sumptuous… each dish is beautifully presented and a joy to prepare.” -- Mail on Sunday

From the Publisher

An internationally known authority on herbs, Jekka McVicar now turns her talents to cooking with edible flowers. With blooms ranging from chamomile to sweet violets, here are 100 recipes for such surprising delights as Green Thai Chicken Curry with Citrus Flowers and Rice; Lavender Biscuits; Honeysuckle and Carrot Salad; and Elderflower and Raspberry Tart. She also offers tips on how to grow all 50 of the featured flowers, showing you which parts are the tastiest and which should be removed, as well as expert advice on making flower oils, vinegars, butters, and sugars. Jekka McVicar’s many books include New Book of Herbs, Jekka’s Culinary Herbs, and Jekka’s Medicinal Herbs.

Customer Reviews

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By cynthia Grace Devine-Kepner on May 2, 2011
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Jekka McVicar has delighted me with additional education along with fabulous recipes to utilize every edible flower and herb.Each plant is easily identified with a photo which helps me learn and identify these plants and flowers for myself when out in the garden. Jekka McVicar offers special gardening tips to enlighten the reader with more techniques to be a successful gardener. I am excited for this season of harvesting flowers & herbs into delightful culinary dishes my family will enjoy this season.I will enjoy making" Lemon Verbena Jelly" for Christmas presents this year. The "Angelica Sorbet" recipe will cool us down on a hot day this summer. The"Mint Chocolate Mousse" is a delightful dessert recipe which people request me to write the recipe for them. I am using many plants and flowers I never realized I could use in my everyday cooking and reducing my grocery bills as well as adding a zest to my menu. Jekka is the
"Queen of Herbs" and I thank her for taking time to teach us.
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By A. Herbold on April 2, 2013
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im a baker and the recipes in this book are sound and simple. the only trick is to get a crowd who is "adventorous" enough to eat goods with fresh/baked fowers in it! Jekka McVicar is very creative and i have enjoyed many of her books
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0 of 1 people found the following review helpful By JO KERN on August 1, 2010
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this book is lovely. i hope to use it in the future, but for now it has been added to my library.
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