Good Enough to Eat: Growing and Cooking Edible Flowers

by Jekka McVicar

A sumptuous guide to the cultivation and culinary uses of edible flowers, brimming with recipes and ravishing color photographs. What could be more decorative and delectable than orange sorbet served in frosty orange skin shells garnished with citrus flowers? Or zucchini blossoms stuffed with Ricotta, chives, and pine nuts? Or meringue nests trimmed with sugared roses? In this marvelous book, Jekka McVicar celebrates the flowers that are good enough to eat. She not only offers irresistible recipes that show them at their best, she also shows you how to grow and harvest them. There are also detailed plans for creating an edible flower garden, notes on making herb oils and vinegars, details on drying flowers as well as preserving them, and instructions for making crystallized flowers and floral butters. With more than a hundred gorgeous color photos, this is a book to give and to treasure. 160 pp 8 x 9 1/2 106 color photos

Genres: Gardening, Cookbooks, Reference

160 pages, Hardcover

First published January 1, 1997

Reviews

[Anders Fernstedt · Rating 4 out of 5]

Nicely illustrated, with where & how growing advice as well as no-fuss recipes. Chopsuey Chrysantemum, anyone? Personally, I was surprised to see the Fuchsia flower enlisted as a culinary crop. Beware of stamens & green shoots, says Jekka, suggesting it for a cucumber salad or a strawberry jelly ring.