Cooking with Edible Flowers: Storey Country Wisdom Bulletin A-223

by Miriam Jacobs

Overview

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Product Details

ISBN-13:	9781580172691
Publisher:	Storey Publishing, LLC
Publication date:	01/12/1999
Series:	Storey Country Wisdom Bulletin , #223
Pages:	32
Product dimensions:	5.45(w) x 8.45(h) x 0.12(d)

About the Author

Author Miriam Jacobs is a food columnist for Homestyle magazine and writes for other publications in the New England area. She is the editor of Best Recipes of Berkshire Chefs, and her articles and columns have been published in The Berkshire Eagle and The Independent. She has developed and tested recipes for The Red Lion Inn Cookbook, which is also a famous site in the Berkshires of Massachusetts. Miriam was also a recipe developer for the Vermont Butter & Cheese Company, and 200 of her "tantalizing recipes" are showcased in her Storey book, The 10% Low-Fat Cookbook.

Table of Contents

Introduction

Commonsense Cautions

The Best Blossoms for Eating

Preparing Flowers for the Dinner Table

The Best Dressings

Basil Flowers

Chamomile

Chive Blossoms

Dill Flowers

Hibiscus

Lavender

Marigolds

Nasturtiums

Roses

Sweet Pea Flowers

Violas