The Edible Flower Garden is a beautiful collection of flowers that can be used for cookery: from candied violets and roses to decorate appetizers and cakes, to nasturtiums for a colorful shrimp salad, to day lily buds, pink clover and wild mustard flowers that are tossed together in a spectacular stir-fry.
Anyone who picks up this sumptuous, detailed and colorful book will be tempted to try at least a few of the more than 40 varieties of edible flowers. Author Rosalind Creasy includes glorious pictures and careful diagrams and descriptions of her own flower gardens and visits with famed chef Alice Waters to her own edible flower garden. She also offers detailed advice on flower cultivation and garden design. For anyone interested in cooking with flowers, this book is a handy reference and splendid introduction for gardeners and chefs to the world of edible gardening.