Constance L. Kirker - Böcker

Few things in life have as much universal appeal as flowers. But why in the world would anyone eat them? Throughout history Greeks, Romans, Persians, Ottomans, Mayans, Chinese and Indian cooks have all recognized the feast for the senses that flowers brought to their dishes. Today, contemporary chefs and adventurous cooks are using ingredients like flowers in innovative ways, such as in molecular gastronomy and the farm-to-table movement.Edible Flowers is the fascinating history of how flowers have been used in cooking around the world, from ancient customs to modern kitchens. Exploring cultural, symbolic, and religious aspects, the book travels to the dining rooms of Europe, the Americas, Asia, the Middle East and the Mediterranean, serving up novel ways to prepare and eat soups, salads and stews, garnishes, desserts and beverages. Discover something new about the flowers all around you with this surprising history.To find out more about the authors, visit their website at constancekirker.com.

Ripe, sensuous, irresistible: the cherry tree and its stunning blossoms conjure up many literal, metaphorical and visceral sensations. We enjoy cherry picking, a cherry on top, and even, on occasion, to lose one’s cherry. Cherries have been consumed since prehistoric times, reaching great popularity among the ancient Romans. They have come to symbolize such divergent concepts as fertility, innocence and seductiveness, inspiring Dutch still-life paintings, Freudian theory, contemporary pop artists and one of the first food emojis. In Japan and other Asian cultures, the short-lived but beautiful cherry blossoms are important elements throughout art and literature.In this intriguing natural and cultural history, Constance L. Kirker and Mary Newman recount the origins, legends, celebrations, production and health benefits of this beloved tree.

The flavour and image of the coconut are universally recognizable and conjure up sweet exotic pleasures. Called the ‘Swiss Army knife’ of the plant world, the versatile coconut can be an essential ingredient in savoury curries, or a sacred element in Hindu rituals or Polynesian kava ceremonies. Coconut’s culinary credentials extend far beyond being sprinked on a fabulous layer cake or cream pie, and include products such as coconut vinegar, coconut sugar, coconut flour and coconut oil. This book explores the global history of coconut from its origin to its recent elevation to superfood status.