|232 pp paperback with flaps; b&w photos|
ISBN 978 1 897959 69 5
£16 / $21
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Using flowers in the kitchen is growing massively in popularity, and this expanded new edition of Frances Bissell's widely acclaimed book allows readers to move beyond scattering a few petals on a salad to enjoy the scents and flavours of both wild and garden flowers such as lavender, elderflower, fennel and roses.
Her recipes include the simple - and highly effective - flavouring of basic ingredients that allows the cook to transform other dishes. Elderflower Vinegar, for example, lifts an ordinary green salad to a subtly perfumed treat, while Lavender-Flavoured Honey is as delicious on toast as it is when cooked with Roast Duck and Sesame Seeds.
Other highly original recipes include Braised Lamb Shanks with Carnation Sauce, Orange and Fennel Flower Sorbet, Mussels in Cider and Saffron, and Stuffed Chicken Breasts with Roses and Cucumber. And, just in case those toiling in the kitchen are in need of a pick-me-up, Frances also offers Frozen Elderflower Margarita, Lavender Julep and other flower-scented cocktails.
'Floral cooking gets an outing from time to time, but rarely so thoroughly or creatively as here'
Tom Jaine, The Guardian
'Demystifies the process of using flowers in the kitchen ... captivating'
BBC Good Food
'A welcome gift for cooks with green fingers'
House and Garden
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Carolyn Hart, The Independent
'Full of well researched history, excellent common sense and utterly beguiling recipes'
Catherine Phipps, Fire and Knives
'A bouquet of fragrant delights ... there is much here to discover and delight'
New Zealand House and Garden
'A range of unexpected delights'
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