Great Treatise on Edible Flowers
Mireille Gayet

The idea of eating flowers is far from new, but it's undoubtedly gaining momentum and still surprises many of us. Whether they have Michelin-starred restaurants or not, all chefs are rightly succumbing to the culinary charm of flowers. In gastronomy, sight is as important as taste, and multicolored flowers enhance the brilliance of dishes, delight our eyes, and tantalize our taste buds.

Who didn't learn as a child that sweet-tasting clover flowers could be pleasantly sucked on like candy? What child hasn't longed to bite into these pretty flowers of every color? Alas, not everything that's beautiful is necessarily good, and our ancestors had to learn this the hard way. As with mushrooms, there are poisonous flowers, carefully listed in this book.

Among the 250 edible flowers, this Grand Treatise focuses primarily on the flowers that anyone can grow in their garden or on their balcony, and on those that are easily recognized and picked in the wild. More and more flowers are sold in specialty stores, even at markets, dried and now even fresh.

Flavored butter, flowery ice cubes, preserves, colorful salads, condiments, deliciously flavored fritters or creams, stuffed dishes, strong-flavored sauces or soups, unusual and tasty buffets—anything goes, as the many recipes presented here demonstrate. A guaranteed hit with guests! And since the conversation will inevitably focus on these attention-grabbing flowers, their entire history (origin, discovery, ancient uses) is also recounted.

Mireille Gayet, author of numerous award-winning cookbooks, provides all the tools to explore and develop this unique and magnificent aspect of gastronomy that is culinary floral art.

Paperback - 19 x 27 cm
304 pages
Author: Mireille Gayet
Publisher: Le Sureau