Flowers in the Kitchen: A Bouquet of Tasty Recipes

Including recipes for Wild Rice-Sage Blossom Fritters, Guacamole-Stuffed Nasturtiums, and Pasta with Daylily Buds and Mushrooms, this book shows 25 delicious edible flowers can be used in butters, vinegars, and salads, as well as in showstopping appetizers, entrees, and desserts. The guide also includes a comprehensive chart of 50 edible flowers and a charming garden plan.