logo Wed, 25 Dec 2024 14:48:05 GMT

The Flower Recipe Book


Synopsis


Flower arranging has never been simpler or more enticing. The women behind Studio Choo, the hottest floral design studio in the country, have created a flower-arranging bible for today's aesthetic. Filled with an array of stunning, easy-to-find flowers, it features 400 photos, more than 40 step-by-step instructions, and useful tips throughout.The arrangements run the gamut of styles and techniques: some are wild and some are structured; some are time-intensive and some are astonishingly simple. Each one is paired with a "flower recipe"; ingredients lists specify the type and quantity of blooms needed; clear instructions detail each step; and hundreds of photos show how to place every stem. Readers will learn how to work with a single variety of flower to great effect, and to create vases overflowing with layered blooms. To top it off, the book is packed with ideas for unexpected vessels, seasonal buying guides, a source directory, a flower care primer, and all the design techniques readers need to know.Alethea Harampolis and Jill Rizzo are the founders of Studio Choo, a San Francisco-based floral design studio that serves up fresh, wild, and sophisticated flower arrangements for any occasion. Their work has been featured in publications such as Sunset, Food & Wine, and Veranda and in the blog Design*Sponge.

Alethea Harampolis, Jill Rizzo

Summary

Chapter 1: Introduction to Edible Flowers

* Definition and history of edible flowers
* Benefits and risks of consuming flowers
* General guidelines for selecting and preparing edible flowers

Chapter 2: Edible Flowers from Spring

Example: Pansies

* Characteristics and culinary uses of pansies
* Tips for growing and harvesting pansies
* Recipes: Pansy salad, pansy-infused vinegar

Chapter 3: Edible Flowers from Summer

Example: Roses

* Characteristics and culinary uses of roses
* Instructions for growing and harvesting roses
* Recipes: Rose petal jam, rosewater simple syrup, rose-infused cocktail

Chapter 4: Edible Flowers from Autumn

Example: Chrysanthemums

* Characteristics and culinary uses of chrysanthemums
* How to grow and harvest chrysanthemums
* Recipes: Chrysanthemum tea, chrysanthemum tempura

Chapter 5: Edible Flowers from Winter

Example: Violets

* Characteristics and culinary uses of violets
* Tips for growing and harvesting violets
* Recipes: Violet conserve, violet-infused honey

Chapter 6: Culinary Applications of Edible Flowers

* Using flowers to garnish dishes
* Adding flowers to salads and dips
* Infusing flowers into beverages (tea, cocktails, syrups)
* Creating flower-based sauces and dressings

Chapter 7: Cosmetic and Medicinal Uses of Edible Flowers

* Antioxidants and anti-inflammatory properties of edible flowers
* Historical and traditional medicinal uses of flowers
* Recipes: Lavender face wash, chamomile tea for relaxation

Chapter 8: Preserving and Storing Edible Flowers

* Techniques for preserving flowers (drying, freezing, candying)
* Storage methods to maintain freshness and potency
* Recipes: Candied violets, dried rose petals for potpourri

Chapter 9: Recipes Featuring Edible Flowers

* Floral salads with edible flowers as the main ingredient
* Main dishes that incorporate flowers into sauces or marinades
* Desserts and pastries adorned with edible flowers
* Cocktails and mocktails that use flowers for flavor and aroma