The Edible Flower

A Modern Guide to Growing, Cooking and Eating Edible Flowers

Erin Bunting, Jo Facer

$69.99

Hardback

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English

Laurence King Publishing
02 May 2023

Cooking for parties; Cakes, baking, icing & sugarcraft; Gardening: flowers

On a seven-acre small holding in rural Northern Ireland, organic gardener Jo Facer and head chef Erin Bunting run fork-to-fork supper club, organic small-holding and fledgling cooking and growing school, The Edible Flower.

In their first cookbook, learn to grow and cook edible flowers with Jo and Erin's delicious recipes inspired by the seasonal produce they grow in their kitchen garden and the wild food they forage from their local shores and hedgerows.

Feast, celebrate and bring people together with over 50 recipes for small plates, mains, desserts, baking, snacks and drinks, at once fresh and flavourful and absolutely stunning to serve.

Recipes include:

Ribboned Courgette & Avocado Salad with Poppy Seeds & Calendula,

Pot Marigold Soda Bread,

Lilac Panna Cotta with Strawberries,

Rice with Lemon Verbena, Cardamom & Edible Flower Petals,

Marigold Petal Pasta,

Courgette Flower Tacos,

Carnation and Blackberry Cooler,

Slow Roast Lamb with Lavender, Lemon & Apricots,

Blackberry & Sweet Geranium Tart,

Vietnamese Summer Rolls with Violas,

Aubergine Katsu Curry with Pickled Magnolia

and many more ...

By: Erin Bunting, Jo Facer
Imprint: Laurence King Publishing
Country of Publication: United Kingdom
Dimensions: Height: 260mm, Width: 196mm, Spine: 28mm
Weight: 1.080kg
ISBN: 9780857829498
ISBN 10: 0857829491
Pages: 304
Publication Date: 02 May 2023
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Ballymaloe trained chef Erin Bunting and organic gardener Jo Facer founded The Edible Flower in 2016. Having run a successful supper club in their East London home, the Leytonstone Brewhouse & Kitchen, they moved to Northern Ireland to find a permanent base closer to nature. The Edible Flower is a farm-to-fork supper club, organic small-holding and fledgling cooking and growing school based at Erin and Jo's farm in Saintfield, County Down. As well as supper clubs, they run a CSA (community supported agriculture) scheme, cooking, brewing and growing workshops, classes and demos. Their mission is to enrich their lives and the lives of their customers through the joy of delicious, inspiring, surprising and sustainable food. The Edible Flower is their first cookbook.

Reviews for The Edible Flower: A Modern Guide to Growing, Cooking and Eating Edible Flowers

Cooking (and especially baking) with flowers is increasingly trendy, and this is a solid introduction to the topic. -Publishers Weekly These chefs see rose petals as a perfect ingredient for a summer berry pavlova, lavender as an enhancement for slow-roasted lamb, geranium as the essence of a sweet sorbet, and marigolds as punctuation for a classic Irish soda bread. -Vogue