TITLE

The Flower Cook Book (Book Review)

PUB. DATE
November 1973
SOURCE
Education;Nov/Dec73, Vol. 94 Issue 2, p134
SOURCE TYPE
Review
DOC. TYPE
Book Review
ABSTRACT
The Flower Cook Book. Adrienne Crowhurst. Lancer Books, New York, 1973. 184 pp., $2.95. This book contains recipes for dishes straight from the garden flower. It includes super snacks and gourmet feasts. All of the recipes, according to the author, are kitchen tested. The author maintains that flowers, whether we realize it or not, are an integral part of our lives. Staple vegetables—such as broccoli, cauliflower, and artichokes—are actually flower buds. Most of the flowers used in this book are easy to procure and a pleasure to prepare according to the author. He has also included instructions on the ancient art of drying flowers.
ACCESSION #
4709146

 

Related Articles

  • Cooking with flowers. Haley, Pat // Country Journal;May/Jun93, Vol. 20 Issue 3, p15 

    Discusses how more and more cooks are using flowers to decorate and flavor the dishes they prepare. Tips on getting started; Recipes including mock capers and champagne rose petal ice cream.

  • When flowers are more than a centerpiece.  // Environmental Nutrition;May93, Vol. 16 Issue 5, p7 

    Answers a question on whether flowers are safe to eat or not. Advice on eating flowers; Serving suggestions for borage, marigold and nasturtium.

  • Squash blossoms flower as popularity continues to grow. Walkup, Carolyn // Nation's Restaurant News;07/14/97, Vol. 31 Issue 28, p67 

    Describes the use of squash flower blossoms in cooking. Description of squash blossoms; Perishability; Sample recipes using squash blossoms; Type of preparations.

  • Treats for the table. Tolley, Emelie // Victoria (Hearst Magazines, a division of Hearst Communications,;Jun97, Vol. 11 Issue 6, p53 

    Focuses on the use of elderflowers in cooking. Popular use of elderflowers in cooking in England since the Tudor times; Advice on how to select elderflowers for cooking.

  • Delicious flowers.  // Redbook;Jun89, Vol. 173 Issue 2, p78 

    Recipes for dishes that include edible flowers as ingredients.

  • Stuffed zucchini flowers.  // Australian Women's Weekly;Jan2007, Vol. 77 Issue 1, p140 

    A recipe for Stuffed Zucchini Flowers is presented.

  • Candied flowers for gardeners with a sweet tooth. Ascher, A. // Flower & Garden;May90, Vol. 34 Issue 3, p38 

    Explains how to make candied flowers using the `Elegant Edible Flower Candying Assemblage,' a special kit marketed by gardener Jill Ann Williams of Baltimore, Maryland. Choice of flowers which are safe to eat; How to clean and prepare the flowers; Where to order the kit.

  • Book Review.  // Caterer & Hotelkeeper;8/16/2007, Vol. 197 Issue 4489, p6 

    The article reviews the book "The Scented Kitchen: Cooking with Flowers," by Frances Bissell.

  • The Scented Kitchen. Cooking with Flowers. T. J. // Petits Propos Culinaires;May2008, Issue 85, p119 

    The article reviews the book "The Scented Kitchen: Cooking With Flowers," by Frances Bissell.

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics