Forgotten Art of Flower Cookery

"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.