Buds and Blossoms:Delicious and Beautiful Edible Flower Recipes
by: Liz Knight (Author)
Publisher: Hardie Grant Books (UK)
Publication Date: 11 April 2024
Language: English
Print Length: 256 pages
ISBN-10: 1784886599
ISBN-13: 9781784886592
Book Description
Though there has been somewhat of a renaissance for cooking with edible flowers, they have largely been relegated to adoing cakes and sweets; Buds and Blossoms shows that their culinary potential is so much greater than that. Liz Knight seeks to reinvigorate our love for cooking with edible flowers through her incredible recipes and engaging writing style. She includes 20 different flowering plants, all of which are easily sourced, and takes us on a delicious jouey through more than 100 recipes from Rose Arrabiata and Magnolia leaves with Aubergine and Miso to Lilac Lemon Possets as well as a Marigold Martini. The versatility of the flowers Liz includes here is astonishing and you’ll be amazed by how many different sorts of dishes will be enhanced by them. Woven throughout the book are Liz’s insightful potted histories which detail fascinating culinary joueys, bringing context and colour to the dishes she’s collected in this volume. Alongside beautiful photography, you’ll lea how to see these plants anew, for the transformative ingredients they can truly be.
From the Back Cover Though there has been somewhat of a renaissance for cooking with edible flowers, they have largely been relegated to adoing cakes and sweets; Buds and Blossoms shows that their culinary potential is so much greater than that. Liz Knight seeks to reinvigorate our love for cooking with edible flowers through her incredible recipes and engaging writing style. She includes 20 different flowering plants, all of which are easily sourced, and takes us on a delicious jouey through more than 100 recipes fro
About the Author
Liz Knight is one of the country’s leading wild food experts. Teaching foraging courses across the UK and running an acclaimed wild food business, Forage Fine Foods, her ambrosial, globally influenced recipes have led many sceptics to eat their words and their weeds. Her first book Forage was met with wide acclaim.
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