Firebird Press The forgotten art of flower cookery, paperback/leona woodring smith

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A truly original cookbook-combines the two most gratifying household pursuits, gardening and cooking, to produce unusual and delectable dishes.

-The New York Times They've graced the loveliest gardens and the most elegant dinner tables but have often been overlooked when it comes to cooking.

Rediscover what our ancestors knew: that flowers taste as wonderful as they smell.

Most cooks already depend upon certain flowers, probably without even thinking about it.

Broccoli, artichokes and cauliflower-all flowers-are common foods.

But have you ever tasted Dandelion Salad, Candied Lilacs, Marigold Cheese Soup, or Rose Petal Jam? In more than two hundred recipes using twenty-six common garden flowers, author Leona Woodring Smith opens up a world of these truly original delights.

Try borage, for its cucumber like taste and sky-blue color, in Cider Cup with Borage or Blender Borage Soup.

Chives are easy to grow; try them in a Polka-Dot Potato Cake.

Also try the Chinese-influenced Day-Lily Tempura or Day-Lilied Duck.