Item description for The Edible Flower Garden (Edible Garden Series) by Rosalind Creasy, Robert Maddox, John Harold Haynes, Boudewijn Dehandschutter, Frank M. Turner, Dana Regan & Jon Buller...
Overview Offers details on planting, growing, and harvesting over forty varieties of edible flowers and provides recipes for flower butters, candied flowers, appetizers, salads, and main dishes
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Studio: Periplus Editions
Est. Packaging Dimensions: Length: 0.5" Width: 8.75" Height: 11.5" Weight: 1.1 lbs.
Release Date Mar 15, 1999
Publisher Periplus Editions
ISBN 9625932933 ISBN13 9789625932934
Availability 0 units.
More About Rosalind Creasy, Robert Maddox, John Harold Haynes, Boudewijn Dehandschutter, Frank M. Turner, Dana Regan & Jon Buller
During the 1975 California drought, Robert Kourik created a primitive drip system, and since then he has continued to innovate using the latest technologies. He has written 10 instructional books advocating sustainable gardening, edible landscaping, and a healthy lifestyle, including Drip Irrigation for Every Landscape and All Climates, now in its second edition (2009), and Designing and Maintaining Your Edible Landscape Naturally (2005), later published in a paperback edition as Roots Demystified (2007). He lives in Occidental, California.
Rosalind Creasy currently resides in Los Altos, in the state of California.
Reviews - What do customers think about The Edible Flower Garden (Edible Garden Series)?
A Splash of Edible Color May 18, 2006
The genre of edible flowers and their strictly culinary use has not received a tremendous amount of literary attention. Many similar books hail from Great Britain authors and exhibit a decidedly British tilt in taste.
Author Rosalind Creasy has written extensively on edible gardens and her books are somewhat formulaic in nature. She repeats much of the same materials such as the section on compost is duplicated in each of her companion titles. This is at times an annoyance and waste of money to buyers of multi titles.
She interviews Alice Waters of Chez Panisse about her use of flowers and fortunately, for the reader, Creasy's recipes are a bit more obliging on the palate than Water's occasional unseemly combinations.
The photography is stunning. The information is basic.
Stunning book Mar 30, 2003
The photography in this book is stunning. The information in the book is extremely well done. I love the way the book is set up. The recipes come last and make you want all of the flowers necessary to make them. I make organic rose petal jelly, so I am always on the look out for rose recipes, the rose petal sorbet is great. It can be made as a sorbet or as an ice cream with a bit of tweaking. I have enjoyed chive flower butter, but the first batch I made was a tad potent. The chive flower imparts a much stronger taste in much less volume. The photos are full of great ideas to decorate with the flowers. I often put flowers in pasta and salad, but had certianly never thought of serving my rose butter in roses! Great book all the way around.
Edible Flower Garden by Rosalind Cresy May 2, 2002
I found the book beautifully illustrated and for the most part interesting and informative. I also found the book a bit vague and by no means comprehensive. I am a chef trying to acquire a colorful palate for my presentation but I did not find enough variety. I wondered why at least a list of more flowers wasn't included somewhere. Overall a very enjoyable book, especially the recepies...
Edible Flower Garden by Rosalind Cresy May 2, 2002
I found the book beautifully illustrated and for the most part interesting and informative. I also found the book a bit vague and by no means comprehensive. I am a chef trying to acquire a colorful palate for my presentation but I did not find enough variety. I wondered why at least a list of more flowers wasn't included somewhere. Overall a very enjoyable book, especially the recepies.
Create a Garden full of Edible Flowers Jan 23, 2001
Use what is fresh. In this case, that means the flowers too! In The Edible Flower Garden, Rosalind Creasy shares and explains the beautiful world of cooking with colorful and tasty flowers.
Emphasis is given to creating gardens that will supply those flowers. It takes a lot of flowers for most recipes, so it is good to know how many of each to plant and when to harvest. While traditional herbal flowers like lavender and borage are included, there are also selections on vegetable flowers, as well as, some more unusual flowers like lilacs, apple blossoms and begonias.
I particularly enjoyed Ms. Creasy's experiences with Alice Waters of Chez Panisse and the edible flower gardens they create to supply fresh flowers for their world renowned restaurant.
Of course, the beautiful photos of the Edible Flower Canapes, the Pineapple Sage Salsa and the Rose Petal Sorbet weren't bad either.