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The Forgotten Art of Flower Cookery

The Forgotten Art of Flower Cookery


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About the Book

A truly original cookbook-combines the two most gratifying household pursuits, gardening and cooking, to produce unusual and delectable dishes. -The New York Times

They've graced the loveliest gardens and the most elegant dinner tables but have often been overlooked when it comes to cooking. Rediscover what our ancestors knew: that flowers taste as wonderful as they smell.

Most cooks already depend upon certain flowers, probably without even thinking about it. Broccoli, artichokes and cauliflower-all flowers-are common foods. But have you ever tasted Dandelion Salad, Candied Lilacs, Marigold Cheese Soup, or Rose Petal Jam?

In more than two hundred recipes using twenty-six common garden flowers, author Leona Woodring Smith opens up a world of these truly original delights. Try borage, for its cucumber like taste and sky-blue color, in Cider Cup with Borage or Blender Borage Soup. Chives are easy to grow; try them in a Polka-Dot Potato Cake. Also try the Chinese-influenced Day-Lily Tempura or Day-Lilied Duck.


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Product Details
  • ISBN-13: 9781565545267
  • Publisher: Firebird Press
  • Publisher Imprint: Firebird Press
  • Height: 216 mm
  • No of Pages: 196
  • Series Title: English
  • Weight: 308 gr
  • ISBN-10: 1565545265
  • Publisher Date: 30 Apr 1999
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Spine Width: 15 mm
  • Width: 140 mm


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