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The Edible Flower Garden
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$16.95
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Product Details
Author:
Rosalind Creasy
Format:
Paperback
Pages:
112
Publisher:
Tuttle Publishing (March 15, 1999)
Language:
English
ISBN-13:
9789625932934
ISBN-10:
9625932933
Dimensions:
8.5" x 11" x 0.7"
Case Pack:
24
File:
PGW-LEGATO-Metadata_Only_Publishers_Group_West_Customer_Group_Metadata_20260611164628-20260611.xml
Folder:
PGW
List Price:
$16.95
As low as:
$13.05
Publisher Identifier:
P-PER
Discount Code:
A
Series:
Edible Garden Series
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Weight:
20oz
Imprint:
Periplus Editions
Overview
Learn how to grow lovely and fragrant flowers then use them create delicious meals with this beautifully illustrated flower gardening and cooking book.
Anyone who picks up The Edible Flower Garden will be tempted to grow, harvest, and sample at least a few of the more than forty varieties of edible flowers. Among them, you'll find more familiar food plants—dill and mustard, for example—in addition to common flowers, such as tulips or roses. Author Rosalind Creasy's stunning photography and detailed plans for an edible flower garden make this a must-have book for any flower gardener or home chef.
Come along with Creasy on a tour with colorful pictures and careful diagrams and descriptions of her own flower gardens. Included is a tour of the edible flower gardens of Alice Waters famed Chez Panisse restaurant.
Creasy catalogues each variety of flower and how to grow it, plus gives a myriad of delectable ideas on how to use the flower from candied violets and roses to decorate appetizers and cakes, to nasturtiums for a colorful shrimp salad, to daylily buds, pink clover and wild mustard flowers that are tossed together in a spectacular stir-fry.
Favorite Recipes Include:
Anyone who picks up The Edible Flower Garden will be tempted to grow, harvest, and sample at least a few of the more than forty varieties of edible flowers. Among them, you'll find more familiar food plants—dill and mustard, for example—in addition to common flowers, such as tulips or roses. Author Rosalind Creasy's stunning photography and detailed plans for an edible flower garden make this a must-have book for any flower gardener or home chef.
Come along with Creasy on a tour with colorful pictures and careful diagrams and descriptions of her own flower gardens. Included is a tour of the edible flower gardens of Alice Waters famed Chez Panisse restaurant.
Creasy catalogues each variety of flower and how to grow it, plus gives a myriad of delectable ideas on how to use the flower from candied violets and roses to decorate appetizers and cakes, to nasturtiums for a colorful shrimp salad, to daylily buds, pink clover and wild mustard flowers that are tossed together in a spectacular stir-fry.
Favorite Recipes Include:
- Flower Butters
- Candied Flowers
- Tulip and Endive Appetizer
- Pineapple Sage Salsa
- Rose Petal Syrup
- Lavender Ice Cream
- And much more…
