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- Author: Leona Woodring Smith
- Publisher: Firebird Press
- Year: 1999
- ISBN-10: 1565545265
- ISBN-13: 9781565545267
- Format: 14 x 21.6 x 1.6 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Reviews
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 21d.20:50:16
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Leona Woodring Smith
- Publisher: Firebird Press
- Year: 1999
- ISBN-10: 1565545265
- ISBN-13: 9781565545267
- Format: 14 x 21.6 x 1.6 cm, minkšti viršeliai
- Language: English English
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.
Reviews