Dimensions: 192 pages, 8.8 × 7.83 × 0.9 in
Published: April 2, 2013
Publisher: Quirk Books
The following ISBNs are associated with this title:
ISBN - 10: 1594746257
ISBN - 13: 9781594746253
From the Publisher
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!
About the Author
MICHE BACHER is an herbalist, chef, and owner of the custom confectionary studio Mali B Sweets (Malibsweets.com), which operates with Nanao Anton. She lives in the waterfront village of Greenport, New York, with her husband, Noah, her sons, Jordan and Elijah, and their dog, Mali.
MIANA JUN is an international photographer based in Brooklyn, New York. She specializes in location photography including weddings, portraiture, dance, food, and travel. Her love for nature, composition, storytelling, and traveling the world continues to inspire her work.
“Bacher''s informative new volume is a trusty guide and source of inspiration...”—InStyle
“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”.”—Library Journal
“I''m head over heels for this book, and I''m excited to have it in my proverbial pocket as we head into spring and summer months with all their flowery opportunities.”—Emma Christensen, TheKitchn.com