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About this product
- DescriptionTheyve 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 cauliflowerall flowersare 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.
- Author Biographyears 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.
- Author(s)Leona Woodring Smith
- PublisherPortfolio Press,U.S.
- Date of Publication30/04/1999
- SubjectFood & Drink: General
- Place of PublicationMaryland
- Country of PublicationUnited States
- ImprintPortfolio Press,U.S.
- Content Note94 b/w illus.
- Weight201 g
- Width140 mm
- Height216 mm
- Spine11 mm
- Format DetailsTrade paperback (US)
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