This title includes, from garden to plate: 25 recipes and an A-Z pictorial directory of culinary flora. It provides planning, planting and cultivating over 25 edible flower schemes with accompanying recipes. It includes an illustrated flower directory provides at-a-glance information on over 45 edible flower varieties and their complementary foods. It is a stunning visual guide and informative reference to consult and treasure. It includes over 400 exquisite colour photographs by Michelle Garrett. Flowers have been used for culinary purposes since earliest times; rose petals have been used to perfume jellies and cakes for centuries, and the tiny, richly scented 'Parma' violet was a popular flavouring during the Victorian era. Today, there is renewed interest in using flowers as ingredients in cooking; their subtle flavours and glorious colours impart an extra dimension to many of our favourite foods. Make a summer punch glow with the brilliant blue borage flower, and lift cakes into another realm of flavour with the addition of crystallized roses, sugared cowslips or candied primroses. This is a unique gardening guide and recipe collection in one beautifully photographed volume. This title contains over 25 planting schemes that explain in foolproof detail how to plant and cultivate edible flower combinations, with accompanying recipes showing how to use the blossoms and petals in the kitchen. Throughout, gorgeous colour photographs capture the beauty of the garden in bloom, while step-by-step sequences show their culinary potential in the kitchen. Keen gardeners and avid cooks will be thrilled by the imaginative use of flowers outdoors and indoors, and will consult this authoritative reference and stunning visual source book for years to come.