Few things in life are enjoyed as universally as flowers. But why in the world would anyone eat them? From tasty squash blossoms to moreish marigolds, edible flowers are agreeable not only to our tastebuds: the shape and colour of flowers are pleasing to the eye, and their fragrances appeal to the nose. Their addition to an everyday meal makes the dish something special, a treat for the receiver. Throughout history Greeks, Romans, Persians, Ottomans, Mayans, Chinese and Indian cooks have all recognized the feast for the senses that flowers brought to their dishes. Today, contemporary chefs and adventurous cooks are using ingredients like flowers in innovative ways, such as in molecular gastronomy and the farm-to-table movement.
Edible Flowers is the fascinating history of how flowers have been used in cooking around the world, from ancient customs to modern kitchens. Exploring cultural, symbolic, and religious aspects, the book travels to the dining rooms of Europe, the Americas, Asia, the Middle East and the Mediterranean, serving up novel ways to prepare and eat soups, salads and stews, garnishes, desserts and beverages. Discover something new about the flowers all around you with this surprising history of edible flowers.