Edible Flowers,
A Kitchen Companion With Recipes
by Kitty Morse

Inside Cover: Whether sweet or peppery, edible flowers always make a dish more refreshing and beautiful. Now, with this pocket-sized guide, you can follow the lead of professional chefs who have reinvoked Victorian tradition by incorporating edible flowers into all types of dishes.

Edible Flowers: A Kitchen Companion with Recipes offers information on more than forty flowers, with nearly thirty recipes for everything from appetizers to desserts. In this delightful little volume, you'll learn about the flowers' botanical origin and characteristics, cultural significance, and culinary uses. Gorgeous full-color photographs make it easy to identify the flowers used in the recipes. Don't know where to buy edible flowers? A handy list of sources tells you where they can be obtained.

These contemporary dishes—such as the Zucchini Blossom Frittata and the Chocolate Moussed Tulips—borrow from centuries-old recipes, and offer inspiration for celebrating one of our most treasured natural resources.

By Kitty Morse, Photography by Owen Morse 70 pages, full color.