The Flower Kitchen by Christine Legeret

Fresh, dried, pickled or infused-the ways to use flowers in cooking are potentially endless. With their vibrant colors and distinctive scents, petals and buds transform even the simplest preparation into a striking dish. Flowers strike our visual, olfactory and taste receptors like few other ingredients, evoking feelings of purity and freshness.

KEY INGREDIENTS

From elderberry to hibiscus, from nasturtium to pansy, there are about thirty varieties that Christine Legeret recommends to turn into key ingredients in The Flower Kitchen. The writer's 'larder' also includes the inflorescences of herbs and aromatic plants such as sage, rosemary, bear garlic or chives. A small appendix guide also provides practical information on the appearance, seasonality and therapeutic virtues of all the recommended species.

SWEET AND SAVORY RECIPES

The forty-five sweet and savory recipes cover menu steps from appetizer to dessert, but there are also suggestions for ice creams, cocktails, smoothies, sorbets, and popsicles.
From Spring Wraps to Pineapple Sage Blossoms to Elderflower Cherry Crumble, thanks to Christine Legeret's The Flower Kitchen you have the chance to have a flowery table...all year long!