A lush exploration of the colorful culinary creations one can cook using edible flowers.

Featuring recipes for dishes and delights both savory and sweet such as pepper pasta with pansies, amaretti ice cream with crystallized lavender flowers, and elderflower jam with gooseberries.

Hard cover with color photographs throughout.

Edition: 1987.

Condition: Practically perfect vintage.

Measures ~7.5"x10". 142 pages.