Edible Flowers: A Global History
Few things in life have as much universal appeal as flowers. But why in the world would anyone eat them? Greek, Roman, Persian, Ottoman, Mayan, Chinese, and Indian cooks have all recognized the feast for the senses that flowers brought to their dishes. Today, chefs and adventurous cooks are increasingly using flowers in innovative ways. Edible Flowers: A Global History, by CHNY member Constance L. Kirker and her sister Mary Newman is the fascinating story of how flowers have been used in cooking from ancient customs to modern kitchens. It also serves up novel ways to prepare and eat soups, salads, desserts, and drinks. With 60 illustrations, 45 in color, the book is as beautiful as any flower.