The Edible Flower Garden: From Garden to Kitchen: Choosing, Growing and Cooking Edible Flowers

by Kathy Brown

Flowers have been used in a culinary context since earliest times. As ingredients for cookery they can provide a range of flavours, from sweet to bitter and all in between. Kathy Brown shows how to choose, cultivate and use flowers in this way.

Genres: Gardening, Reference, Cookbooks, Food and Drink, Nonfiction, Lifestyle

168 pages, Paperback

First published May 25, 1999

Reviews

[Susan · Rating 4 out of 5]

This is an excellent book for anyone interested in edible flowers. It's well written and provides detailed information. For example, it includes recipes for classic ways to utilize edible flowers, such as floral oils, butter and teas. There is also a useful recipe detailing how to crystallize flowers, which can then be used for all types of decorating. For the novice gardener there are plenty of growing tips and a plant directory with complimentary pairing ideas. The wonderful photos will no doubt inspire you to create something unexpected and magical.

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[Dedrick · Rating 4 out of 5]

This was a great introductory book to edible flowers. It covered a lot of little pieces, such as some edible flowers, how to grow them and also how to use them in cooking. Probably not for the more experienced floral chef, but good for beginners.

[Diane · Rating 5 out of 5]

Excellent. Recipes - not just sugared petals! - different flowers, good photos. Very nice and very useful.

[Valerie · Rating 4 out of 5]

What a gorgeous and practical book for sufficiency! I may have to buy this book!