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The Edible Flower Garden (Edible Garden Series) Paperback – March 15, 1999


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Product Details

  • Series: Edible Garden Series
  • Paperback: 112 pages
  • Publisher: Periplus Editions (HK) ltd.; 1st edition (March 15, 1999)
  • Language: English
  • ISBN-10: 9625932933
  • ISBN-13: 978-9625932934
  • Product Dimensions: 8.5 x 0.4 x 11 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #277,814 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Author Rosalind Creasy has written extensively on edible gardens: The Edible Herb Garden and The Edible French Garden are some of her past titles. The Edible Flower Garden focuses on plants that not only enhance recipes, but also turn the plate into a painting--a visual as well as gastronomic enterprise. For the reader who thinks such things are only for true gourmets or Metropolitan Home magazine aesthetes, one look at the photographs in this book will seduce you. The images are so beautiful and unusual as to be hypnotic: rose petals served as a bowl of ice cream (Rose Petal Sorbet); salads that look like wildflower meadows.

Creasy interviews Alice Waters of Chez Panisse about her use of flowers in meals at her famous Berkeley restaurant; Waters recounts the curious effect cooking with flowers has on diners. "The flowers are a fascination. People really focus on them and are curious." This curiosity stems from a cluster of superstitions: that all flowers are somehow poisonous, that beautiful things should not be touched or consumed, that vegetables are the sturdy, useful plants while flowers are "for show." Reading The Edible Flower Garden, I remembered the summer I forgot to pick my artichokes, and they basked in the sun long after they were ripe. One day I looked out and it was as if a spell had been cast: the ugly green artichoke scales were gone, transformed into blinding purple flowers. Color is always hiding somewhere, and it is wonderful to allow it to flourish, like Creasy does, in places where it is not expected. --Emily White

Review

"For me, Ros Creasy is the Mother Godess of a new generation of American Kitchen Gardeners. She inspires us all by showing how the twin passions of gardening and cooking are connected in history and practice. Her extensive research, combined with a personal writing style that reveals her creative zest, make her book absolute essentials for all gardening cooks." —Renee Shepherd, Owner of Renee's Garden, Gardening Expert and Seed Supplier

"Rosalind Creasy's enthusiasm and knowledge of gardening and cooking never cease to amaze me. Anyone who reads these books will catch Rosalind's enthusiasm and be off running towards a new passion." —A. Cort Sinnes, Editor-At-Large, Gardening How-To

"Whether you are already a flower enthusiast or have never eaten a flower, this book will temp you. You are drawn into the beautiful and tasty world of edible flowers. Everything you need to know is between the covers of this book—from good I.D. photos of each flower and growing information to general ways to prepare the flowers and what foods they are best in. Even after all of my years of eating flowers, Ros has opened my eyes to new uses for many of my favorite edible flowers." —Cathy Wilkinson Barash, Author of Edible Flowers from Garden to Palate

More About the Author

Rosalind Creasy is an award-winning garden and food writer, photographer, and landscape designer with a passion for beautiful vegetables and fruits combined with the strong conviction that gardening should be an ecologically positive endeavor. Her first book, the bestselling "The Complete Book of Edible Landscaping," written in 1982, stood as the seminal book on the subject for more than 25 years. It was one of the first American landscaping books to advocate organic methods, encourage recycling, and provide alternatives to resource-wasting gardening techniques. It served to move edibles out of their former sheltered backyard existence into the prominence of the front yard. Since the book's publication, the term "edible landscaping" has become part of horticultural, architectural, and common jargon.

An accomplished photographer, Ros was among the first to photograph the then-unknown heirloom tomatoes and melons, blue potatoes and corn, mesclun salad greens, and edible flowers. She popularized these and other outstanding, but little-known vegetables, in her 1988 book "Cooking From the Garden." Once again her writing broke new ground, introducing the American public to a vast new palette (and palate) of vegetables like candy cane striped 'Chioggia' beets; purple, red, white, and yellow carrots; 'Rosa Bianca' eggplants, baby bok choi, 'Rainbow' chard, chipotle peppers, purple artichokes, and other culinary delights that started out in high-end restaurants and now are seen in farmers markets and home gardens across the country.

Frustrated by America's penchant for lawns, for the last twenty-five years Ros has used her front garden to showcase an ever-changing display of edible ornamentals from A to Z, including 'Pink Pearl' apples, thornless blackberries, purple cauliflower, Kaffir lime, variegated peppermint, and golden zucchini and in themes as diverse as a Magic Circle Herb Garden to The Wizard of Oz, Alice in Wonderland, and a vegetable maze. Her engaging gardens welcome friends and neighbors; children regularly stop by to feed the chickens.

Rosalind is a much sought-after speaker and lecturer, addressing groups as diverse as Master Gardeners, Idaho Landscape Designers, horticultural societies from coast to coast, the Garden Writers Association, college landscaping programs, Celebrity Cruises, Seed Savers Exchange Annual Convention, Monticello, and Colonial Williamsburg. Her magnificent photography--not only of her own unique and enviable gardens, edible harvests, and cuisine, but also of gardens and gardeners she has visited--enriches her talks, enticing and inspiring audiences across the country.

Since 1982, Rosalind has written 18 books on gardening and cooking, including "Cooking from the Garden" and "Rosalind Creasy's Recipes From the Garden," and the children's book"Blue Potatoes, Orange Tomatoes, How to Grow a Rainbow Garden." Her works have garnered some prestigious awards: Edible Landscaping won the Garden Writers Association (GWA) Quill & Trowel Award, as did Earthly Delights. Cooking from the Garden won the GWA Award of Excellence, In 1999 Ros was made a "Fellow" in the Garden Writers Association, an honor bestowed on only 64 people in the organization's 60 years, and in 2009 was inducted into the Garden Writers prestigious Hall of Fame.

Her varied and unique skills are in high demand. For more than a decade, she has been the exclusive photographer for a number of calendars, including the best-selling Seed Savers Calendar. In the past few years, Ros' photography and writing have been featured numerous magazines including Mother Earth News, Gardening How-To, Country Decorating, Sunset magazine, The LA Times, and Southwest Airline's Spirit Magazine. She has been a guest on NPR's "Science Friday with Ira Flatow" and APM's "The Splendid Table" with Lynn Rosetto Casper.

An acclaimed landscape designer, her gardens range beyond California, with design installations at The New York Botanical Garden and Powell Gardens in Kansas City.

Customer Reviews

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The information in the book is extremely well done.
Debbie A Dallas Kennedy
The photos make it easy for the beginner to learn the names of edible flowers and to easily identify all varieties.
JUSAYHI
A friend asked me to purchase this book for them so that they could read more about it.
Miles Young

Most Helpful Customer Reviews

61 of 63 people found the following review helpful By JUSAYHI on December 4, 1999
Format: Paperback Verified Purchase
I never thought I would crave flowers, but this book has made me turn a new leaf! Another great inspiration from the Edible Garden Series. This is a valuable reference book as it provides the essentials to a successful garden in a format that is consistent and easy to read. It includes a complete encyclopedia of edible flowers with beautifully detailed photos that are good enough to eat! The photos make it easy for the beginner to learn the names of edible flowers and to easily identify all varieties. The author takes great care in listing any poisonious varieties that might be mistaken as edible. This book also contains sections on Planting and Maintenance, and Pest and Disease Control. It's an all-in-one tool. I plan to order the entire Edible Garden series. As soon as I finish one book, I'm hungry for the next!
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11 of 11 people found the following review helpful By A Customer on May 1, 2002
Format: Paperback
I found the book beautifully illustrated and for the most part interesting and informative. I also found the book a bit vague and by no means comprehensive. I am a chef trying to acquire a colorful palate for my presentation but I did not find enough variety. I wondered why at least a list of more flowers wasn't included somewhere. Overall a very enjoyable book, especially the recepies...
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19 of 22 people found the following review helpful By Mom de Plume on January 23, 2001
Format: Paperback Verified Purchase
Use what is fresh. In this case, that means the flowers too! In The Edible Flower Garden, Rosalind Creasy shares and explains the beautiful world of cooking with colorful and tasty flowers.
Emphasis is given to creating gardens that will supply those flowers. It takes a lot of flowers for most recipes, so it is good to know how many of each to plant and when to harvest. While traditional herbal flowers like lavender and borage are included, there are also selections on vegetable flowers, as well as, some more unusual flowers like lilacs, apple blossoms and begonias.
I particularly enjoyed Ms. Creasy's experiences with Alice Waters of Chez Panisse and the edible flower gardens they create to supply fresh flowers for their world renowned restaurant.
Of course, the beautiful photos of the Edible Flower Canapes, the Pineapple Sage Salsa and the Rose Petal Sorbet weren't bad either.
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11 of 12 people found the following review helpful By Debbie A Dallas Kennedy on March 29, 2003
Format: Paperback
The photography in this book is stunning. The information in the book is extremely well done. I love the way the book is set up. The recipes come last and make you want all of the flowers necessary to make them. I make organic rose petal jelly, so I am always on the look out for rose recipes, the rose petal sorbet is great. It can be made as a sorbet or as an ice cream with a bit of tweaking. I have enjoyed chive flower butter, but the first batch I made was a tad potent. The chive flower imparts a much stronger taste in much less volume. The photos are full of great ideas to decorate with the flowers. I often put flowers in pasta and salad, but had certianly never thought of serving my rose butter in roses! Great book all the way around.
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6 of 6 people found the following review helpful By T. N. Tepfer on April 12, 2012
Format: Paperback Verified Purchase
This is a beautiful book to look at. And for a beginner it has some very useful information. But for me I was looking for a a more complete source of information. Will probably pass it on as a present to someone just getting started in using flowers in cooking.
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3 of 3 people found the following review helpful By Jerilynn Jenderseck on July 19, 2010
Format: Paperback Verified Purchase
I loved this book! I've always wanted to incorporate flowers into my edibles but was never quite sure which ones to use or how to use them. Now I can add to my garden those plants that will also provide flowers for eating or decorating.
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5 of 6 people found the following review helpful By A Customer on May 1, 2002
Format: Paperback
I found the book beautifully illustrated and for the most part interesting and informative. I also found the book a bit vague and by no means comprehensive. I am a chef trying to acquire a colorful palate for my presentation but I did not find enough variety. I wondered why at least a list of more flowers wasn't included somewhere. Overall a very enjoyable book, especially the recepies.
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2 of 2 people found the following review helpful By skye alexander on October 22, 2011
Format: Paperback Verified Purchase
We have been eating tasty nasturtium leaves and flowers in our salads for a few years now, my hubby has long enjoyed his fresh day lily buds, and I have enjoyed making festive ice cubes with embedded viola flowers. Then I found this wonderful book. It has definitely expanded our knowledge and enlivened our table. It has lovely 4-color plant photos, growing advice, plus yummy flower recipes. We had no idea that so many flowers were not only quite lovely, but also delightfully edible. I thought the book was so terrific, I got 2 more copies as gifts!
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