Floricious Food

Ever wondered what burnet rose, violet and lilac taste like? Instead of presenting ideas for mere decorative use of flowers, this book introduces you to their exquisite flavours. To bring out the full spectrum of floral flavours one often needs to extract them from flowers by acid, sugar or infusion. As a result one may come up with a lilac granita recipe, for instance, which combines flowery flavours with delicious notes of cherry and rowanberry. Following the recipes in this book, you can indulge your summer guests with elderflower-graved salmon, rosebay willowherb pasta, double cinnamon rose pavlova and violet soda. The flowers introduced - violet, burnet rose, double cinnamon rose, rosebay willowherb, lilac, rugosa rose and chive flower - thrive in home yards and gardens all over Northern and Central Europe and even more. Besides easy and intermediate recipes, the book also provides challenges for experts of finesse cuisine Experience the whole floral delicacy season from Spring to late Summer. Book is published in Finland by publisher and this English version is translated by professional. Also coming up in Russian language.