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
I particularly enjoyed reading about Ms. Creasy's
experiences with Alice Waters of Chez Panisse and the edible flower
gardens they created to supply fresh flowers to this world renowned restaurant.
Of course, the beautiful photos of the
Edible Flower Canapés, the Pineapple Sage Salsa and the Rose Petal Sorbet
weren't bad either.