The Forgotten Art of Flower Cookery

by Leona Woodring Smith

A truly original cookbook -- combines the two most gratifying household pursuits, gardening and cooking, to produce unusual and delectable dishes. New York Times

• Format: Hardcover
• Language: English
• ISBN: 0882894641
• ISBN13: 9780882894645
• Release Date: January 1985
• Publisher: Pelican Publishing Company
• Length: 180 Pages
• Weight: 0.95 lbs.
• Dimensions: 0.9" x 5.8" x 8.6"

Customer Reviews

Insighful book with unique recipes

This is a wonderful book on cooking with flowers. The over 200 recipes included are both delicious & nutritious. Most are also quick & easy to make. The book starts out with tips on selecting & gathering the flowers. Then a good French dressing that doesn't cover up the flavor of the flowers is given. Instructions for how to candy all types of flowers is given next. Recipes are arranged by flower. The number of recipes for each varies greatly. I love how the author took the time to include a brief history of each flower as well as information on its flavor & general preparation. Some of my favorite recipes are the carnation crepes, day-lily tempura, & dynasty eggs on toast made with chrysanthemums. I also enjoyed the violet studded snowballs, they made a great conversation piece.