Cooking with flowers Sweet and savory recipes with rose petals, lilacs, lavender, and other edible flowers

Miche Bacher

Book - 2013

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Location Call Number   Status
2nd Floor 641.659/Bacher Checked In
Philadelphia, PA : Quirk Books 2013.
Physical Description
191 pages : col. ill. ; 23 cm
Includes index.
Main Author
Miche Bacher (-)
Review by Library Journal Reviews

Herbalist and chef Bacher, founder of Mali B Sweets (, shares more than 100 recipes that feature edible flowers. Since most aren't conventionally available, readers should consult Bacher's list of sources, or consider growing their own. Be sure to read the introductory chapters, where Bacher lists important caveats and discloses that her recipes use European-style butter (American-style butter, which has a higher water content, may affect results). VERDICT Few cookbooks focus solely on edible flowers, and those that do often devote more pages to gardening and foraging than cooking. This gorgeous niche filler offers plenty of recipes, most notably visually striking desserts and unique "basics" (e.g., jams, butters, teas, and frostings). [Page 122]. (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Review by Publisher Summary 1

Citing the abundance and ease of edible flowers, a sumptuously photographed collection of special-occasion and everyday recipes includes options ranging from Violet Jam and Lavender Lemonade to Pansy Petal Pancakes and Carrot Sunflower Cake and is complemented by historical facts and preparation tips.

Review by Publisher Summary 2

Provides recipes featuring edible flowers, including elderflower marshmallows, lavender lemonade, and sunflower bread.

Review by Publisher Summary 3

Here are more than 100 recipes that will bring beautiful flower-filled dishes to your kitchen table! This easy-to-use cookbook is brimming with scrumptious botanical treats, from sweet violet cupcakes, pansy petal pancakes, daylily cheesecake, and rosemary flower margaritas to savory sunflower chickpea salad, chive blossom vinaigrette, herb flower pesto, and mango orchid sticky rice. Alongside every recipe are tips and tricks for finding, cleaning, and preparing edible blossoms. You’ll also learn how to infuse vinegars, vodkas, sugars, frostings, jellies and jams, ice creams, and more with the color and flavor of your favorite flowers. Fresh from the farmers’ market or plucked from your very own garden, a world of delectable flowers awaits!