Rediscover what our ancestors knew: that many flowers taste as sweet as they smell and, in addition, are excellent sources of vitamins and even protein. Leona Woodring Smith

{HISTORY}

Little did Leona Woodring Smith (1925-2008) know that a random visit to a gourmet shop in Washington DC in the late 1960s would eventually inspire five years of research and a book all about cooking with garden flowers. At the gourmet shop, Leona spotted candied violets and roses, which got her thinking about what other flowers might be edible. 

Her research took her all the way back to the 17th and 18th centuries when cooking and baking with a wide variety of flowers was a regular occurrence. Surprised to learn that certain types of flowers were a vibrant source of nutrients including protein and vitamins, she set to work on writing a cookbook that featured blooms and blossoms as the star of the meal, not just the star of the table centerpiece.

After half a decade of research, testing and experimentation,  Leona's book The Forgotten Art of Flower Cookery was published in 1973 to rave reviews from garden clubs, celebrities, food critics (including The New York Times) and food historians around the country.

Recommending only organic, homegrown flowers, so as to be certain that they aren't treated with any harmful pesticides, Leona walks readers through cooking 200 recipes with 27 different types of common garden flowers. Among some of the approved list are Pansies, Marigolds, Lilacs, Tulips, Dandelions, Clover, Carnations, Day Lilies, Hollyhocks and Gladiolas. Recipes run the gamut from homemade wine to canapes, sandwiches to salads, puddings to pickles, muffins to cake, jam to soup - a veritable field full of possibilities containing interesting and exotic fare.

In addition to recipes, Leona also includes a brief introduction to each flower, sharing culinary history, fun facts and serving and/or food styling suggestions. 

Reprinted again in 1985, The Forgotten Art of Flower Cookery kept Leona busy for the next 20 years as she lectured her way around the country. Her flower recipes appeared regularly in newspaper columns and articles through the 1990s.

Fall and winter is the perfect time to start planning your edible spring and summer garden. This book will not only help inspire an interesting array of pretty dining experiences but a host of beautiful gardening adventures too.

{SPECIAL FEATURES}

• First printing of the 1985 Edition by Pelican Press
• 180 pages including a detailed index
• 200 recipes featuring 27 different types of common garden flowers
• Flowers are arranged alphabetically for easy reference with interesting introductions to each flower and its role in culinary history
• A list of non-edible flowers is also included
• Illustrated throughout with line drawings by Liz Thompson
• Interesting recipes include Dandelion Wine, Peking Turkey Chowder with Chrysanthemum Petals, Irish Clover Bread, Day-Lily Sausage Tarts, Gardenia Fritters, Blu-Cheese Filled Hollyhock Cups, Marigold Cheese Soup, Pickled Nasturium Pods, The Rosehattan Cocktail, Rose Glazed Carrots, Rosemary Tea, Egg Salad Stuffed Tulips, Violet Canapes, Violet Mushroom Salad, Yucca Tempura and so many more! 

{CONDITION}

In beautiful vintage condition, this cookbook is clean and bright throughout and contains no cooking spots, stains or notations. There's a custom bookplate from a previous owner on the inside cover. The dust jacket is in great shape with just two smudge on the front and two small chippy areas along the top and bottom edge. The spine is tight and all pages are intact.

{SIZE}

Measures 8.5" inches (length) x 6" inches (width) x .75" inches (thickness) and weighs just under 1 lb.