The Art of Edible Flowers

The Art of Edible Flowers
Subtitle: Recipes and Ideas for Floral Salads, Drinks, Desserts and More
Author: Rebecca Sullivan

A beautifully curated collection of recipes celebrating the delicate flavours of edible flowers.

The Art of Edible Flowers is a joyful exploration of cooking with flowers, bringing together a range of creative recipes that highlight subtle, natural flavours. From refreshing drinks to elegant desserts and vibrant savoury dishes, this book offers inspiration for incorporating edible blooms into everyday cooking.

With a mindful approach from garden to plate, Rebecca Sullivan encourages readers to slow down and enjoy the process of selecting, preparing, and sharing food.

Inside this book

• A variety of sweet and savoury recipes
• Floral drinks, desserts, and main dishes
• Ideas for using seasonal, edible flowers
• Guidance for simple and creative presentation

Recipe highlights

• Rose and Lavender Cocktail Syrup
• Jasmine and Green Tea Ice Cream
• Courgette Carpaccio with Wood Sorrel Flowers
• Artichokes with Roasted Garlic and Chive Flowers
• Fermented Elderflower Fizz
• Poppy Milk

Key themes

• Cooking with natural, seasonal ingredients
• Creativity in the kitchen
• Mindful food preparation
• Celebrating flavour and presentation

Why you’ll love it

• Unique and inspiring recipe ideas
• Suitable for all skill levels
• Beautifully presented and easy to follow
• Encourages a connection to nature and food

Perfect for

• Home cooks and food enthusiasts
• Garden-to-table inspiration
• Creative entertaining
• Gifting

Elegant and inspiring, The Art of Edible Flowers brings a touch of beauty to the kitchen—supporting creativity, seasonality, and mindful cooking.

Product Details

• Format: Hardcover
• Number of Pages: 96
• Dimensions (cm): 20.6 x 16.1 x 1.4