Including recipes for Wild Rice-Sage Blossom Fritters, Guacamole-Stuffed Nasturtiums, and Pasta with Daylily Buds and Mushrooms, this book shows 25 delicious edible flowers can be used in butters, vinegars, and salads, as well as in showstopping appetizers, entrees, and desserts. The guide also includes a comprehensive chart of 50 edible flowers and a charming garden plan.
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About the Author
Susan Belsinger is the coauthor of Basil: An Herb Lover's Guide.
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16 of 16 people found the following review helpful:
5.0 out of 5 stars
Lovely photographs, flowers you actually have in your garden,
This review is from: Flowers in the Kitchen: A Bouquet of Tasty Recipes (Paperback)
This isn't a book you'll enjoy just because the photographs are so pretty. They are, but the recipes are also practical and easy, and the flowers Ms Belsinger uses in her recipes are ones that you probably have even if your garden is just a simple one. The recipes range from easy main dishes (Pasta and Checken Salad with Thyme Blossoms) to charming desserts (Raspberries with Lavender Cream.) I've made Rose Petal Jam for years but her recipe is better than my traditional Sephardic one. There are only 30 recipes included in the book, but there's also a bibliography and index. It's worth the money and would make an inexpensive wedding gift any bride would enjoy.
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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