| The Forgotten Art of Flower Cookery Contributor(s): Smith, Leona Woodring (Author), Thompson, Liz (Illustrator) |
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ISBN: 1565545265 ISBN-13: 9781565545267 Publisher: Pelican Publishing Company OUR PRICE: $18.95 Product Type: Paperback - Other Formats Published: December 1973 Annotation: They've graced the loveliest gardens and the most elegant dinner tables--as centerpieces--but are often overlooked when it comes to cooking. Rediscover what our ancestors knew: that many flowers taste as sweet as they smell and, moreover, are excellent sources of vitamins and even protein. Years of research and experimentation have gone into this collection of over 200 flower cookery recipes. Exotic and delicate, flowers can flavor and color anything from Lime-Blossom Punch to Marigold Cheese Soup to Lavender Apple Crisp. Every edible flower has a different flavor, texture, and potential use. Nasturtiums have a peppery taste similar to watercress and can be used as a garnish. Chrysanthemums make an excellent addition to most salads. Roses, probably the most popular of all culinary flowers, are very high in vitamin C and can flavor anything from mayonnaise to syrup. Marigolds can take the place of saffron, a very expensive herb. Carnations have a spicy flavor similar to cinnamon or cloves, and day lilies are perfect to cook with--they taste of chestnuts and honey. Using 26 common garden flowers, author Leona Woodring Smith opens up a world of delights guaranteed to win any gourmet's heart. |
| Additional Information |
| BISAC Categories: - Cooking | Specific Ingredients - Natural Foods - Gardening | Flowers - General |
| Dewey: 641.6 |
| LCCN: 85003457 |
| Physical Information: 0.61" H x 5.52" W x 8.52" (0.55 lbs) 196 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: "A truly original cookbook-combines the two most gratifying household pursuits, gardening and cooking, to produce unusual and delectable dishes." -The New York Times They've graced the loveliest gardens and the most elegant dinner tables but have often been overlooked when it comes to cooking. Rediscover what our ancestors knew: that flowers taste as wonderful as they smell. Most cooks already depend upon certain flowers, probably without even thinking about it. Broccoli, artichokes and cauliflower-all flowers-are common foods. But have you ever tasted Dandelion Salad, Candied Lilacs, Marigold Cheese Soup, or Rose Petal Jam? In more than two hundred recipes using twenty-six common garden flowers, author Leona Woodring Smith opens up a world of these truly original delights. Try borage, for its cucumber like taste and sky-blue color, in Cider Cup with Borage or Blender Borage Soup. Chives are easy to grow; try them in a Polka-Dot Potato Cake. Also try the Chinese-influenced Day-Lily Tempura or Day-Lilied Duck. |
Contributor Bio(s): Smith, Leona Woodring: - Years of research and experimentation have made Leona Woodring Smith an authority on the ancient art of flower cookery. She spent five years in Washington, D.C., researching the subject at the Department of Agriculture, the Library of Congress, and the National Institutes of Health. |
