Eat Your Flowers
A Cookbook
Seiten
2023
William Morrow Cookbooks (Verlag)
978-0-06-320426-3 (ISBN)
William Morrow Cookbooks (Verlag)
978-0-06-320426-3 (ISBN)
Cook with botanical ingredients for stunning visuals and delicious flavors—and let your creativity blossom!
For most of us, “eat your flowers” might mean enjoying an edible blossom decorating a restaurant dessert on a night out. For Loria Stern, it’s a way to bring nature into the kitchen, to play with colors and flavors, and to make every dish beautiful. She incorporates natural plant dusts, pressed and fresh blooms, and vibrant herbs and veggies into her cooking for whimsical, gorgeous, and nourishing meals. In this endlessly creative book, she invites you to take advantage of this edible bounty to create your own, providing both her own recipes (and her favorite variations) and the foundational knowledge on how to incorporate botanicals into any dish.
Loria shares how to get brilliantly colorful results from all-natural ingredients, such as a gorgeous amethyst spread made from wilted purple cabbage and blended with nuts, which turns bright pink with the squeeze of a lemon. But Loria’s use of botanicals brings value far beyond just the visual—she is skilled at incorporating them in ways that make the most of their true flavors, enhancing each dish in taste as well as aesthetics. Blending freeze-dried raspberries into flour makes her cookie dough a sultry red and gives it a perfect tartness. Breakfasts; appetizers; soups and salads; breads; vegetables; pasta and grains; meat, poultry, and seafood; desserts; and beverages all get floral enhancements, with recipes including:
Rainbow Coconut Granola
Floral Summer Rolls
Gardenscape Focaccia
Botanical Steamed Tamales Filled with Hibiscus Jackfruit
Basil Flower Eggplant in Hoisin Sauce
Rose Pistachio Verdant Bars
Flower-Pressed Shortbread Cookies
Prickly Pear Cocktail
Eat Your Flowers shows you how to transform botanical ingredients—root to stem—into recipes that are a pleasure to make, eat, and share.
For most of us, “eat your flowers” might mean enjoying an edible blossom decorating a restaurant dessert on a night out. For Loria Stern, it’s a way to bring nature into the kitchen, to play with colors and flavors, and to make every dish beautiful. She incorporates natural plant dusts, pressed and fresh blooms, and vibrant herbs and veggies into her cooking for whimsical, gorgeous, and nourishing meals. In this endlessly creative book, she invites you to take advantage of this edible bounty to create your own, providing both her own recipes (and her favorite variations) and the foundational knowledge on how to incorporate botanicals into any dish.
Loria shares how to get brilliantly colorful results from all-natural ingredients, such as a gorgeous amethyst spread made from wilted purple cabbage and blended with nuts, which turns bright pink with the squeeze of a lemon. But Loria’s use of botanicals brings value far beyond just the visual—she is skilled at incorporating them in ways that make the most of their true flavors, enhancing each dish in taste as well as aesthetics. Blending freeze-dried raspberries into flour makes her cookie dough a sultry red and gives it a perfect tartness. Breakfasts; appetizers; soups and salads; breads; vegetables; pasta and grains; meat, poultry, and seafood; desserts; and beverages all get floral enhancements, with recipes including:
Rainbow Coconut Granola
Floral Summer Rolls
Gardenscape Focaccia
Botanical Steamed Tamales Filled with Hibiscus Jackfruit
Basil Flower Eggplant in Hoisin Sauce
Rose Pistachio Verdant Bars
Flower-Pressed Shortbread Cookies
Prickly Pear Cocktail
Eat Your Flowers shows you how to transform botanical ingredients—root to stem—into recipes that are a pleasure to make, eat, and share.
Loria Stern is the founder of Loria, a garden-to-table catering and private chef business, and a wildly popular social media account. Her vibrant edible botanical creations have been celebrated in Vogue, the New York Times, and Harper's Bazaar. She's launched successful food collaborations with brands from Whole Foods to Prada, Bloomingdales to Adidas. Loria honed her skills in the culinary industry in a wide range of professional kitchens, working in New York's high-production bakeries, restaurants, and hotel kitchens. A trained visual artist as well, she began experimenting with baking, using edible botanicals and eventually discovering techniques to best extract flavor and manipulate color. She lives in California.
| Erscheinungsdatum | 23.03.2023 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 216 x 267 mm |
| Gewicht | 1256 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 0-06-320426-6 / 0063204266 |
| ISBN-13 | 978-0-06-320426-3 / 9780063204263 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
deine Lieblingsrezepte - einfach gemacht!
Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
CHF 39,90
