168 pages • first pub 1999 (editions)
ISBN/UID: None
Format: Not specified
Language: English
Publisher: Not specified
Publication date: Not specified
Description
Flowers have been used in a culinary context since earliest times. As ingredients for cookery they can provide a range of flavours, from sweet to bitter and all in between. Kathy Brown shows how to choose, cultivate and use flowers in this way.
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168 pages • first pub 1999 (editions)
ISBN/UID: None
Format: Not specified
Language: English
Publisher: Not specified
Publication date: Not specified
Description
Flowers have been used in a culinary context since earliest times. As ingredients for cookery they can provide a range of flavours, from sweet to bitter and all in between. Kathy Brown shows how to choose, cultivate and use flowers in this way.
Community Reviews Summary of 2 ratings
Average rating
Content Warnings
This book doesn't have any content warnings yet!
If you're the author of this book and want to add author-approved content warnings, please email us at [email protected] to request the content warning form.