Edible Flowers: A Kitchen Companion (Second Edition, Second)

Kitty Morse (Author) Amy Stirnkorb (Editor)
Available

Description

With more than three dozen recipes, this cookbook provides readers with recipes that incorporate edible blossoms into each meal. Each imaginative dish is pleasing to the palate as well as eye catching on the plate. The recipes include polenta stacks with sage garlic butter, chilled lilied melon and mango soup, dianthus butter, herb cheese, and chive blossom tart.

Product Details

Price
$15.95
Publisher
La Caravane Publishing
Publish Date
December 10, 2015
Pages
98
Dimensions
5.3 X 0.6 X 7.8 inches | 0.7 pounds
Language
English
Type
Hardcover
EAN/UPC
9780985216450
BISAC Categories:

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About the Author

Kitty Morse is a teacher of cooking Moroccan cuisine and leads annual gastronomic tours to Morocco. She conducted a culinary concert on Moroccan culture and cuisine hosted by Julia Child and is the author of eleven cookbooks, including A Biblical Feast, Cooking at the Kasbah, and The Scent of Orange Blossoms. She lives in Vista, California.

Reviews

"Kitty's cookbooks are the 'go to' cookbooks on my shelf. She has a magical way of transforming food into an all-encompassing sensory experience . . . Flowers in my food? I can't wait to get cooking!" --Nan Sterman, author, California Gardener's Guide, TV host, A Growing Passion
"Flower lore plus a treasure of delectable recipes--can be found in this charming book by Kitty Morse. It's a gem." --Marie Simmons, author, Fresh & Fast Vegetarian
"In this delightful book, Kitty Morse offers cooks innovative and delicious recipes made with edible flowers. I can't wait to get into the kitchen and try them!" --Carole Bloom, author, Bite-Size Desserts
"My longtime and dear friend, Kitty Morse, has created another lovely little cookbook. Armed with her recipes and imaginative ideas, I impressed spa guests with decorative desserts and salads made with edible flourishes fresh from the spa garden. And, in this newly expanded edition, there's even more delightful dishes to love!" --Michel Stroot, former executive chef, Golden Door Spa