Customer Reviews

Edible Flowers: A Kitchen Companion

5 star:		(4)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

I am new to working with herbs and have been to a Tea Room several times where edible flowers are frequently used on the dishes. This book is very informative as to the various edible flowers you can plant in your garden and has some great recipes.

Fascinated by the beauty of real flowers used in cake decorating, I decided to buy this book. And I'm glad I did! It is filled with a wealth of information of which flowers can be used for decorating and flavor as well as proper collection techniques and preparation methods. Recipes are also included. The color pictures are quite helpful and will give additional ideas to readers. Highly recommended for anyone looking for something exotic!

Bought this book because I am a big fan of edible flowers and wanted some new ideas on how to use violets, borage, basil flowers, nasturtiums and other flowers I already candied and used in making simply syrups. It's a beautiful book and the author doesn't disappoint when it comes to recipes like Poached Salmon with Yogurt Borage Raita, Herb Cheese Tart with Chive Blossoms, Geranium Cake, Lavender/Lavander (French) Shortbread, Rosemary Pizzette, and her Luna's Violet Syrup (which I adore).

Because I adored seeing the Nasturtiums flowing out onto the gravel path at Monet's home in Giverny France, as a child, my Dad always planted them along with Sweet Peas on Presidents week end. And her Barley Shrimp Mold with this lovely flower is perfect for spring or summer. And I am so pleased she shows a recipe for Zucchini Blossom Frittata. Although I also make a tempura batter sometimes when I make them. And I am always amazed when I hear people complain about having to many zucchinis. If you pick the blossoms to make frittatas you may find you actually don't have enough zucchini plants.

And the photos by Owen Morse are wonderful, crisp, clean and exactly as the flowers look. My kids love cooking with flowers and its nice that no matter where you live, there are herbs and flowers in this book you can use in your cooking and baking.

Borage is one of my all time favorite flowers, and being a beekeeper my bees love this plant. And NO its not a fancy pants book for special cooks. Nasturtiums are great in a tossed salad, and its so easy to candy edible flower blossoms to use on top of a pretty cake as decoration.

This book is meant for you!!

This seems more a fancy/special occasion book than a kitchen companion. The format of a page about the herb (general information - not growing or preserving it) and a recipe for each one doesn't give much variety for each herb. Hawaiian Fruit Salad with Hibiscus, mango soup, arugula soup and other such dishes seem more suited for those who buy the herbs and hire someone to cook for them than those growing and looking for ways to use them. On the other hand, it enables those growing a fancier dish on occasion, which isn't all bad, especially those with reasonably priced smoked salmon, baby shrimp and other ingredients not readily available to much of the country. If you have vegetarian leanings and live near the coast for reasonably priced fresh seafood this is a winner. If you live in the midwest and are looking for a variety of ways to use what you grow, you'll be very disappointed in this book.

This is a delightfully presented book of the flowers that can be eaten. There is a recipe for each flower added to my ideas to use each flower. The book perfect for a gift - small, elegant, and great price.

Information about edible flowers is not all that easy to find, but this book tells about many beautiful, but edible flowers. Includes a recipe for each flower.