Few things in life have as much universal appeal as flowers. But why in the world would anyone eat them? Greek, Roman, Persian, Ottoman, Mayan, Chinese and Indian cooks have all recognized the feast for the senses that flowers brought to their dishes. Today, chefs and adventurous cooks are increasingly using flowers in innovative ways. Edible Flowers is the fascinating history of how flowers have been used in cooking from ancient customs to modern kitchens. It also serves up novel ways to prepare and eat soups, salads, desserts and drinks. Discover something new about the flowers all around you with this surprising history. Constance Kirker is a retired Penn State University professor of art history.

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This product is sold by a third-party seller and they are responsible for their product, the content of their listing and any exchanges or returns of their product.

All products sold by third-parties are subject to the Customer Charter and comes with guarantees that cannot be excluded under the Australian Consumer Law.

Edible Flowers

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