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Edible Flowers Paperback – May 13, 2003
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This is a real treat for gardeners and cooks alike: a superbly illustrated, well-written, innovative and inspirational guide to using garden flowers in cooking. Whilst many of us regularly add herbs to culinary creations, flowers tend to be overlooked, maybe just saved to decorate the table. But here Kathy Brown offers a multitude of ways to include them in both savoury and sweet dishes, punches and teas. From the hot and spicy nasturtiums added to omelettes and salads to fragrant lavender added to chicken or turned into jelly; frosted roses adorning a cake or rose petal sorbet and primroses added to shortbread mix, this highly satisfying, attractive book will open your eyes to all sorts of floral possibilities. The addition of planting techniques and cultivation guides for each plant mentioned make this ideal for cooks with an interest in gardening or gardeners with an interest in cooking. It will amaze not only yourself but your friends to these novel floral flavours so popular throughout the centuries but lost to yesterday. - Lucy Watson
About the Author
Kathy Brown is well known for her imaginative and infallible plant "recipes" - plant combinations that demonstrate an artist's eye for colour and texture, with experienced gardener's plant knowledge. She regularly gives demonstrations of her planting schemes. Many of the photographs in this book were taken in her garden, which has been open to the public under the National Garden Scheme and has been awarded a star in the Good Gardens Guide. It is not only Kathy's garden which is award winning - her other Aquamarine title Bulbs was voted Practical Gardening Book of the year 2000 by the Garden Writer's Guild. Michelle Garrett is a highly acclaimed still-life and location photographer and stylist whose use of natural light and colour is in great demand for many books and magazines.
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It has a lot of information on edible flowers: from how to plant them to how to utilize them in your kitchen.Read more