Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $3.99 shipping
Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers Hardcover – April 2, 2013
|New from||Used from|
Dummies spring into summer sale
Save up to 40% on dummies guides to health, home, tech, money, and more. Shop now. See more
Frequently bought together
Customers who bought this item also bought
“Bacher's informative new volume is a trusty guide and source of inspiration...”—InStyle
“Few cookbooks focus solely on edible flowers, and those that do often devote more pages to gardening and foraging than cooking. This gorgeous niche filler offers plenty of recipes, most notably visually striking desserts and unique “basics”.”—Library Journal
“I'm head over heels for this book, and I'm excited to have it in my proverbial pocket as we head into spring and summer months with all their flowery opportunities.”—Emma Christensen, TheKitchn.com
About the Author
MICHE BACHER is an herbalist, chef, and owner of the custom confectionary studio Mali B Sweets (Malibsweets.com), which operates with Nanao Anton. She lives in the waterfront village of Greenport, New York, with her husband, Noah, her sons, Jordan and Elijah, and their dog, Mali.
MIANA JUN is an international photographer based in Brooklyn, New York. She specializes in location photography including weddings, portraiture, dance, food, and travel. Her love for nature, composition, storytelling, and traveling the world continues to inspire her work.
Browse award-winning titles. See more
If you are a seller for this product, would you like to suggest updates through seller support?
Top Customer Reviews
Each flower has it's own "chapter," making finding recipes you want as easy as ever. I also love how each section has a brief background history of the flower, as well as its culinary uses, flavors, seasonality, preparation instructions, and proper units of measure.
Now, my expectations of this book were a little different--I thought at first that it would show me how to actually use flowers as food, such as flower soups, casseroles, sautées, etc., but for the most part, they are not an integral part of the recipes in which they are featured. The majority of the recipes only use flowers as decor; otherwise, they can be easily replaced by a non-flower ingredient (e.g. the various flower jellies that are pretty much regular jellies but use flowers instead of fruits). I'm not disappointed, though! This was an unexpected, and rather aesthetically pleasing new experience.
My only reservation is how there are no step-by-step pictures. Maybe it's because I'm an awfully visual person, but the long chunks of text made it difficult for me to follow the steps for some of the recipes I tried out. Other than that, this book is a must for the natural food lover, and for gift-giving!
Pros: Magnificent photographs // Impressive number of diverse, colorful recipes // Sturdy, refreshing matte-cover hardbound book--great for the kitchen and the coffee table! // Beautiful graphics and text // Organized by flower, with so many to discover and try
Cons: No step-by-step pictures // Recipes aren't groundbreaking in uses for flowers; most of them use flowers as edible decoration, for seasoning, or for pigment
Verdict: Cooking with Flowers isn't terribly inventive in its recipes--for the most part, flowers have superfluous roles, serving as cake/cookie/bread toppings or just as flavoring, akin to the function of herbs--but that doesn't make Miche Bacher's new cookbook any less enjoyable. I love the stunning photographs and the organization of the types of flowers used. Do pick this one up when you get the chance; it's definitely a keeper!
8 out of 10 hearts (4 stars): An engaging read; highly recommended.
Source: Complimentary copy provided by publisher in exchange for an honest and unbiased review (thank you!).
As I've come to expect from the lovely Quirk Books, it's a cookbook which totally focuses on one thing - creative uses of flowers. I admit that my experience with flowers is rather limited: just some use of rosewater and maybe candied flowers as decoration. So I was pretty much the perfect audience for Cooking with Flowers - a complete flower novice!
The book is interesting not only as a cookbook, but discussing how herbs and flowers have been historically been used to flavour and decorate food. I found it really useful, and necessary to have some tips on safely using the flowers. It's a wonderfully seasonal book - perfect for the gorgeous summer that we're having! Would definitely recommend if you're interested in expanding your use of flowers or going more natural in your food production.
We do have a load of dandelions growing and for the most part they are used as goat fodder. They do love them! Perhaps I might sneak out and pick some to try in one of the recipes in this book. The recipes are written in an easy to follow manner and many of them can be adapted for tasty treats without the flowers.
There are quite a few recipes for squash blossoms and I will have a lot of them come summer and I will assuredly give them a go when I have the flowers on hand. Despite my best efforts the hubby keeps planting three mounds of zucchini so I have more than I need. The squash blossom quesadillas sound really tasty. April is just not a flowering time of year for Montana.
The photos are gorgeous and showcase each recipe beautifully. I love a cookbook with lots of pictures. It makes it so much easier to compare what you make to what the author intended.
This is a useful cookbook for a cook that likes to experiment but it's also great eye candy.