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"It's incredible how many flowers or parts of flowers I've eaten in the past few years-lavender petals made into ice cream, zucchini blossoms stuffed with ricotta cheese, roses used in butter, to name just a few." Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
"It's incredible how many flowers or parts of flowers I've eaten in the past few years-lavender petals made into ice cream, zucchini blossoms stuffed with ricotta cheese, roses used in butter, to name just a few." Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Back Cover
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11 reviews
56 of 58 people found the following review helpful
The Edible Flower Garden
4 Dec 1999
Format:Paperback
I never thought I would crave flowers, but this book has made me turn a new leaf! Another great inspiration from the Edible Garden Series. This is a valuable reference book as it provides the essentials to a successful garden in a format that is consistent and easy to read. It includes a complete encyclopedia of edible flowers with beautifully detailed photos that are good enough to eat! The photos make it easy for the beginner to learn the names of edible flowers and to easily identify all varieties. The author takes great care in listing any poisonious varieties that might be mistaken as edible. This book also contains sections on Planting and Maintenance, and Pest and Disease Control. It's an all-in-one tool. I plan to order the entire Edible Garden series. As soon as I finish one book, I'm hungry for the next!
17 of 20 people found the following review helpful
Create a Garden full of Edible Flowers
23 Jan 2001
Format:Paperback|Amazon Verified Purchase
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 and begonias.
I particularly enjoyed Ms. Creasy's experiences with Alice Waters of Chez Panisse and the edible flower gardens they create to supply fresh flowers for their world renowned restaurant.
Of course, the beautiful photos of the Edible Flower Canapes, the Pineapple Sage Salsa and the Rose Petal Sorbet weren't bad either.
10 of 11 people found the following review helpful
Stunning book
29 Mar 2003
Format:Paperback
The photography in this book is stunning. The information in the book is extremely well done. I love the way the book is set up. The recipes come last and make you want all of the flowers necessary to make them. I make organic rose petal jelly, so I am always on the look out for rose recipes, the rose petal sorbet is great. It can be made as a sorbet or as an ice cream with a bit of tweaking. I have enjoyed chive flower butter, but the first batch I made was a tad potent. The chive flower imparts a much stronger taste in much less volume. The photos are full of great ideas to decorate with the flowers. I often put flowers in pasta and salad, but had certianly never thought of serving my rose butter in roses! Great book all the way around.
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