The Edible Flower
A Modern Guide to Growing, Cooking and Eating Edible Flowers
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- € 3,99
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- € 3,99
Beschrijving uitgever
On a seven-acre small holding in rural Northern Ireland, organic gardener Jo Facer and head chef Erin Bunting run fork-to-fork supper club, organic small-holding and fledgling cooking and growing school, The Edible Flower.
In their first cookbook, learn to grow and cook edible flowers with Jo and Erin's delicious recipes inspired by the seasonal produce they grow in their kitchen garden and the wild food they forage from their local shores and hedgerows.
Feast, celebrate and bring people together with over 50 recipes for small plates, mains, desserts, baking, snacks and drinks, at once fresh and flavourful and absolutely stunning to serve.
Recipes include:
Ribboned Courgette & Avocado Salad with Poppy Seeds & Calendula,
Pot Marigold Soda Bread,
Lilac Panna Cotta with Strawberries,
Rice with Lemon Verbena, Cardamom & Edible Flower Petals,
Marigold Petal Pasta,
Courgette Flower Tacos,
Carnation and Blackberry Cooler,
Slow Roast Lamb with Lavender, Lemon & Apricots,
Blackberry & Sweet Geranium Tart,
Vietnamese Summer Rolls with Violas,
Aubergine Katsu Curry with Pickled Magnolia
and many more ...
PUBLISHERS WEEKLY
Bunting and Facer, cofounders of the Edible Flower catering company and supper club, debut with a graceful collection of gardening tips (from Facer) and recipes (from Bunting). After a primer on gardening best practices, each plant variety is treated to an encyclopedia-style listing with instructions for growing and harvesting, as well as each plant's flowering season, dos and don'ts, and a brief on flavor, followed by recipes using the blossoms, and occasionally other plant parts as well. (Nasturtium seeds, for instance, are pickled into "flavor bombs" that can sub in for capers.) The aesthetics are charming: zucchini blossoms brighten a zucchini and cream cheese puff-pastry tart, and marigold petals transform ribbons of pasta into works of art. Hearty flavors balance the dreamy look: Vietnamese-style spring rolls incorporate pork and shrimp under delicate purple blossoms, and spicy Thai beef is served in tulip petals. Sweets including a Pavlova with rose petals, lilac panna cotta, and a four-layer cake adorned with pressed flowers are highlights. Handy sidebars on subjects such as drying flowers and collecting the seeds of annuals are a thoughtful inclusion and add real utility. Cooking (and especially baking) with flowers is increasingly trendy, and this is a solid introduction to the topic.
