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Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers (Anglais) Relié – Illustré, 2 avril 2013

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Descriptions du produit

Revue de presse

“Bacher's informative new volume is a trusty guide and source of inspiration...”—InStyle

“Few cookbooks focus solely on edible flowers, and those that do often devote more pages to gardening and foraging than cooking. This gorgeous niche filler offers plenty of recipes, most notably visually striking desserts and unique “basics”.”—Library Journal
“I'm head over heels for this book, and I'm excited to have it in my proverbial pocket as we head into spring and summer months with all their flowery opportunities.”—Emma Christensen, TheKitchn.com

Biographie de l'auteur

MICHE BACHER is an herbalist, chef, and owner of the custom confectionary studio Mali B Sweets (Malibsweets.com), which operates with Nanao Anton. She lives in the waterfront village of Greenport, New York, with her husband, Noah, her sons, Jordan and Elijah, and their dog, Mali.
MIANA JUN is an international photographer based in Brooklyn, New York. She specializes in location photography including weddings, portraiture, dance, food, and travel. Her love for nature, composition, storytelling, and traveling the world continues to inspire her work.

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 35 commentaires
20 internautes sur 21 ont trouvé ce commentaire utile 
I love the stunning photographs and the organization of the types of flowers used. Do pick this one up when you get the chance! 29 avril 2013
Par Karielle @ Books à la Mode - Publié sur Amazon.com
Format: Relié
Miche Bacher of the famed Mali B Sweets brings us this gorgeous, wonderfully written cookbook on the culinary usage of flowers. There are dozens of flowers mentioned in this collection, including ones I encounter regularly such as dandelions, geraniums, herbs, and roses, as well as a few I hadn't even heard of prior to reading Cooking with Flowers, such as nasturtiums, hollyhocks, and elderflowers.

Each flower has it's own "chapter," making finding recipes you want as easy as ever. I also love how each section has a brief background history of the flower, as well as its culinary uses, flavors, seasonality, preparation instructions, and proper units of measure.

Now, my expectations of this book were a little different--I thought at first that it would show me how to actually use flowers as food, such as flower soups, casseroles, sautées, etc., but for the most part, they are not an integral part of the recipes in which they are featured. The majority of the recipes only use flowers as decor; otherwise, they can be easily replaced by a non-flower ingredient (e.g. the various flower jellies that are pretty much regular jellies but use flowers instead of fruits). I'm not disappointed, though! This was an unexpected, and rather aesthetically pleasing new experience.

My only reservation is how there are no step-by-step pictures. Maybe it's because I'm an awfully visual person, but the long chunks of text made it difficult for me to follow the steps for some of the recipes I tried out. Other than that, this book is a must for the natural food lover, and for gift-giving!

Pros: Magnificent photographs // Impressive number of diverse, colorful recipes // Sturdy, refreshing matte-cover hardbound book--great for the kitchen and the coffee table! // Beautiful graphics and text // Organized by flower, with so many to discover and try

Cons: No step-by-step pictures // Recipes aren't groundbreaking in uses for flowers; most of them use flowers as edible decoration, for seasoning, or for pigment

Verdict: Cooking with Flowers isn't terribly inventive in its recipes--for the most part, flowers have superfluous roles, serving as cake/cookie/bread toppings or just as flavoring, akin to the function of herbs--but that doesn't make Miche Bacher's new cookbook any less enjoyable. I love the stunning photographs and the organization of the types of flowers used. Do pick this one up when you get the chance; it's definitely a keeper!

8 out of 10 hearts (4 stars): An engaging read; highly recommended.

Source: Complimentary copy provided by publisher in exchange for an honest and unbiased review (thank you!).
6 internautes sur 6 ont trouvé ce commentaire utile 
Great for flower novices 7 septembre 2013
Par bakingbeardy - Publié sur Amazon.com
Format: Relié
I'm at a natural disadvantage with this cookbook - I live in Britain! While in the US, there are a variety of beautiful and easily available flowers, the weather in the UK makes it a bit more difficult to find any kind of nice flower - as a result, my options were limited. The book provides recipes for elderflowers, tulips, herb flowers - but due to my limited garden facilities, dandelions were the obvious choice (weeds, schmeeds....)

As I've come to expect from the lovely Quirk Books, it's a cookbook which totally focuses on one thing - creative uses of flowers. I admit that my experience with flowers is rather limited: just some use of rosewater and maybe candied flowers as decoration. So I was pretty much the perfect audience for Cooking with Flowers - a complete flower novice!

The book is interesting not only as a cookbook, but discussing how herbs and flowers have been historically been used to flavour and decorate food. I found it really useful, and necessary to have some tips on safely using the flowers. It's a wonderfully seasonal book - perfect for the gorgeous summer that we're having! Would definitely recommend if you're interested in expanding your use of flowers or going more natural in your food production.
5 internautes sur 6 ont trouvé ce commentaire utile 
Cooking With Flowers 30 avril 2013
Par P. Woodland - Publié sur Amazon.com
Format: Relié
I have had flowers in salads before but I have never considered them for much more than pretty additions to salads or as cake decorations. This book has opened my eyes to a world of possibilities. I had no idea that flowers could be used for so many different results. They can be infused for teas, made into jellies and added to muffins. You can even use the flowers from your herb plants. Such fun to be had. I'm now trying to convince the hubby that I need flowers planted. So far he is just rolling his eyes at me, but a girl can hope!

We do have a load of dandelions growing and for the most part they are used as goat fodder. They do love them! Perhaps I might sneak out and pick some to try in one of the recipes in this book. The recipes are written in an easy to follow manner and many of them can be adapted for tasty treats without the flowers.

There are quite a few recipes for squash blossoms and I will have a lot of them come summer and I will assuredly give them a go when I have the flowers on hand. Despite my best efforts the hubby keeps planting three mounds of zucchini so I have more than I need. The squash blossom quesadillas sound really tasty. April is just not a flowering time of year for Montana.

The photos are gorgeous and showcase each recipe beautifully. I love a cookbook with lots of pictures. It makes it so much easier to compare what you make to what the author intended.
This is a useful cookbook for a cook that likes to experiment but it's also great eye candy.

5 internautes sur 6 ont trouvé ce commentaire utile 
Delicious Flowers! 11 avril 2013
Par MariaMcB - Publié sur Amazon.com
Format: Relié
I've known Miche for years, as the wedding style director at BRIDES magazine, I had the pleasure of working closely with her often. Every visit to her kitchen felt like coming home, more than great aromas, delicious tastes and her fabulous designs, what really appealed to me was her warm and comforting approach to life and baking. Cooking with Flowers is Miche's kitchen come-to-life in book form. Packed with a dizzying range of ideas and recipes, Miche reminds us how easy and delicious it is to enjoy flowers in the kitchen.
2 internautes sur 2 ont trouvé ce commentaire utile 
Beautiful, Tasty and Creative 29 mai 2013
Par Jennifer A. Wickes - Publié sur Amazon.com
Format: Relié
Our society has grown used to seeing flowers as merely and object to be admired, either wild or in a vase. Thankfully, some people, such as Miche Bacher, herbalist and chef, has decided to share her knowledge and recipes for how you too can use beautiful flowers into innovative and tantalizing recipes to eat!

Each chapter is dedicated to an edible flower. Not only does she educate us on their symbolism, but also their botanical name, seasonality, history, preparation and culinary tips for you to try when feeling creative. She also shows you the yields for each flower. How many should you buy when you a need a specific kitchen measurement.

As the photographer, Miana Jun shows us that the beauty of nature and the science of food do meet beautifully. Not only do her photographs make each recipe look amazing, but it also makes you want to try them out!

Some of the amazing recipes you will find in here are: Calendula Orange Cake; Dandelion Wine; Roasted Day Lily Buds; Pink Rose Wine Cake; Elderflower Marshmallows and more!

I really enjoyed this book and look forward to trying more of the recipes!
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