The Art of Edible Flowers by Rebecca Sullivan
As Heard on The Daily Gardener Podcast:
The Art of Edible Flowers by Rebecca Sullivan
This book came out in 2018, and the subtitle is Recipes and ideas for floral salads, drinks, desserts, and more.
This sweet little book is a fun little recipe book of the many ways flowers can be incorporated into drinks and edibles.
Recipes include Rose and Lavender Cocktail Syrup, Jasmine and Green Tea Ice Cream, Lavender and Orange Cheesecake, Pumpkin Carpaccio with Mustard Flower Sauce, Artichoke Flower with Borage Butter, Fermented Elderflower Fizz, and soothing Poppy Milk.
The recipes are simple, creative, and elegant.
Imagine a world where petals dance upon your palate and blossoms bloom in your glass. Rebecca Sullivan’s enchanting compendium, A Symphony of Taste, invites you on a culinary adventure through the fragrant fields of edible flowers. From the delicate whisper of lavender in a cocktail to the bold concerto of mustard flowers in a savory dish, each recipe is a harmonious composition of nature's flavors.
With Sullivan's lyrical prose and exquisite photography, you'll be inspired to transform your kitchen into a botanical atelier, crafting dishes as beautiful as they are delicious. Whether you're a seasoned gardener or a novice cook, this book is a delightful invitation to explore the edible wonders that nature has to offer.
This book is 80 pages of edible, beautiful, tasty blossoms.
SI HORTUM IN HORTORIA PODCASTA IN BIBLIOTEHCA HABES, NIHIL DEERIT.
