Cooking With Edible Flowers

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life. Author Miriam Jacobs is a food columnist for Homestyle magazine and writes for other publications in the New England area. She is the editor of Best Recipes of Berkshire Chefs, and her articles and columns have been published in The Berkshire Eagle and The Independent. She has developed and tested recipes for The Red Lion Inn Cookbook, which is also a famous site in the Berkshires of Massachusetts. Miriam was also a recipe developer for the Vermont Butter & Cheese Company, and 200 of her "tantalizing recipes" are showcased in her Storey book, The 10% Low-Fat Cookbook.

Since the 1973 publication of Storey's first Country Wisdom Bulletin, our commitment to preserving the arts, crafts, and skills of country life has never wavered. We now have more than 200 titles in this series of 32-page publications, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Storey's Country Wisdom Bulletins contain practical, hands-on instructions designed to help you master dozens of country living skills quickly and easily. From traditional skills to the newest techniques, Storey's Bulletins provide a foundation of earth-friendly information for the way you want to live today. Introduction
Commonsense Cautions
The Best Blossoms for Eating
Preparing Flowers for the Dinner Table
The Best Dressings
Basil Flowers
Chamomile
Chive Blossoms
Dill Flowers
Hibiscus
Lavender
Marigolds
Nasturtiums
Roses
Sweet Pea Flowers
Violas