Buds and Blossoms

While edible flowers have recently enjoyed a modest resurgence in cooking, they are often limited to decorating desserts. Buds and Blossoms, however, reveals their far-reaching culinary possibilities. Liz Knight revitalizes the art of cooking with edible flowers through her captivating recipes and engaging prose. Featuring 20 readily available flowering plants, she guides readers through over 100 inventive dishes—from Rose Arrabiata and Magnolia Leaves with Aubergine and Miso to Lilac Lemon Possets and a Marigold Martini. The remarkable versatility of these flowers will surprise you by enhancing a wide variety of recipes.