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Edible Flowers: 25 Recipes and an A-Z Pictorial Directory of Culinary Flora

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Flowers have been used for culinary purposes since earliest times; rose petals have been used to perfume sweetmeats, jellies and cakes for centuries, and the tiny, richly scented 'Parma' violet was a popular flavouring during the Victorian era. Today, there is renewed interest in using flowers as ingredients in cooking; their subtle flavours and glorious colours impart an extra dimension to many of our favourite foods.

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Edible Flowers: 25 Recipes and an A-Z Pictorial Directory of Culinary Flora
2008, Aquamarine

ISBN-13: 9781903141656

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