Image de l'éditeur
Titre : The Forgotten Art of Flower Cookery
Éditeur : Harper & Row; 1973; first edition
Date d'édition : 1973
Reliure : Hardcover
Etat du livre : Very Good
Etat de la jaquette : Very Good
Signé : Inscribed by Author(s)
Edition : 1st Edition
price clipped dust jacket is shelf soiled at rear;inscribed to previous owner/signed by Smith 0.0. N° de réf. du libraire 2743
"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.
A propos de l'auteur: Years 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.
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