In this revised and expanded edition, acclaimed writer and cookbook author Kitty Morse shows you how to easily and beautifully incorporate edible blossoms into your cooking. With more than three dozen recipes that are as pleasing to the palate as they are pretty on the plate, Edible Flowers: A Kitchen Companion with Recipes is a delightful little book featuring delicious and imaginative dishes. Both sweet and savory, Kitty's recipes move edible blossoms from a garnish to center plate—Arugula Arugula Bisque; Baked Salmon with Borage Raita; Lamb Tagine with Fava Beans & Fennel Four Ways; Lavender Shortbread; Lemon Verbena Tea; Orange Blossom Preserves; Quinoa, Begonia & Crab Verrine; Rose Petal Sorbet; Tofu Lettuce Tacos with Cilantro & Mint; Turkey Calendula Roll-Ups; Zucchini Blossom Quesadilla with Pico de Gallo; and Geranium Yule Log. Gorgeous full-color photographs of the flowers and the food show off endless creative possibilities.
By Kitty Morse with Amy Stirnkorb 96 pages Published by Chefs Press, 2015 Hardcover 9.1 x 1.1 x 6.6 inches