Cooking with Edible Flowers

Cooking with Edible Flowers: A Storey Country Wisdom Bulletin by Miriam Jacobs 

Eating flowers planted and cared for by your own hands is one of the many joys of being a gardener. Edible flowers are more than just beautiful garnishes for your dishes; they add flavours, textures and aromas that no other food category can mimic.

Since the 1973 publication of Storey's first Country Wisdom Bulletin, our commitment to preserving the arts, crafts, and skills of country life has never wavered. We now have more than 200 titles in this series of 32-page publications, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Storey's Country Wisdom Bulletins contain practical, hands-on instructions designed to help you master dozens of country living skills quickly and easily. From traditional skills to the newest techniques, Storey's Bulletins provide a foundation of earth-friendly information for the way you want to live today.
 

About the 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.

Author: Miriam Jacobs
Publisher:  Storey Publishing
Copyright © 1999
ISBN: 9781580172691
Paperback: 32 pages
Dimensions: 5.5" x 8.5"