A gorgeous collection of recipes using edible flowers.
This gorgeous little book is a joyful exploration of the many ways in which flowers can be used in a range of delicious recipes. From Rose and Lavender Cocktail Syrup to Jasmine and Green Tea Ice Cream, the ideas and flavours are subtly, deliciously floral. Savoury options include Courgette Carpaccio with Wood Sorrel Flowers and Artichokes with Roasted Garlic and Chive Flowers, while the drinks range from Fermented Elderflower Fizz to soothing Poppy Milk.
Rebecca's creative ideas and thoughtful approach make the entire process of cooking a mindful experience, from picking the flowers through to the very last bite.
Bursting with beautiful creations and infused with natural flavours, this volume offers recipes suitable for all abilities.
Rebecca Sullivan is an eco-agronomist, activist, food writer, urban farmer, entrepreneur and home cook. She is passionate about heritage, preserving traditions, and passing on a wealth of 'granny skills' to future generations. Her first book, Like Grandma Used to Make, was published in Australia.