Edible Flowers: A Kitchen Companion with Recipes - Hardcover

In many restaurants a plate may be garnished with a flower or a menu may incorporate flowers into the cooking process. With colour photographs for easy identification, this is a guide to the many flowers that can be eaten and used in cooking. In this volume the cook can find all the savoury and decorative flowers needed for cooking with colour and inventiveness. With recipes for many things from drinks to desserts, the book interweaves blossoms to brighten up a traditional meal with practical healthful hints.

KITTY MORSE was born in Casablanca, Morocco, and emigrated to the United States in 1964. As a graduate student, she began perfecting her family recipes and hosting Moroccan diffas (tribal feasts), which ultimately led her to start a Moroccan catering company. In 1973, she began teaching Mediterranean cooking throughout Southern California. She has since produced and hosted two television series of her own. Kitty has written seven cookbooks.