The blossoms and buds associated with spring mark the return of fresh fruits and vegetables which can be used to create flavorful dishes. Though slightly overlooked, edible flowers also reappear in the spring, and they make a colorful addition to both sweet and savory creations.
The Sullivan University Library has resources about edible flowers that can be borrowed from the library, and it also has materials about food presentation and garnishing which feature edible flowers.
- Edible Flowers: 25 Recipes and an A-Z Pictorial Directory of Culinary Flora by Kathy Brown. 641.659 B878e
- Rosalind Creasy’s Recipes from the Garden by Rosalind Creasy. 641.651 C912r
- The Scented Kitchen: Cooking with Flowers by Frances Bissell. 641.659 B623s
Please ask one of the librarians if you need help finding any of these resources. We will be glad to help you.
*P.S. The Eat Your Books blog inspired this post.*
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