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crystallized flowers

The easiest way to crystallize flowers is to dip them in lightly beaten egg white, shake of the excess, place gently of a wire wrack and sprinkle with icing sugar, allow to dry. The flowers are so fragile it’s a delicate business. Don’t try it if you’re in a hurry!

April 06, 2004 |

Comments

Deedees

Try with african violets (grow from see as they are expensive), nasturtiums and rose petals as all are edible.

Posted by: Deedees | April 09, 2007 at 11:40 PM

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Books

  • The Whitefaced Drift of Dartmoor’s Prapper Sheep: A Story as Olde as Them Hills, Colin Pearse
    A history of the White Face Dartmoor sheep. Published by Short Run Press Ltd.
  • The Preserving Book, Oded Schwartz
    My favourite store cupboard book. Published by Dorling Kingersley
  • Les Clafoutis de Christophe, Christophe Felder
    A rustic dessert originating in the Limousin, clafoutis is prepared with black cherries on which one pours a rather thick pancake batter. Christophe Felder, one of the best French pastrycooks, describes some 80 variations on clafoutis, sweet and savoury. Clafoutis with bilberries and fennel-flower, clafoutis with wild strawberries, clafoutis with broccoli and Gruyere....
  • Particular Delights, Nathalie Hambro
    "This book is about the art of eating, a rather wider notion than the art of cooking. Whereas cooking can merely be a mechanical execution of the instructions in a cookery book, eating invloves the use of all the senses. Life can be enhanced by the sensual elements in our surroundings. Forgotten memories are evoked by smell throughout life, and what can compare with the everyday smells of freshly roasted coffee and of bread as it is baked, or the delicate ratafia of plum or cherry jam as it cooks?"
  • Jane Grigson's Fruit Book
    The Fruit Book and it's partner Vegetable Book were the last two books Jane Grigson wrote, and both won the Glenfiddich Writer of the Year Award. She was one of the leading cookery writers of her generation, and as well as her many books she wrote for the Observer Colour Magazine for more than 20 years.
  • A Modern Herbal, Maude Grieve
    Mrs. Grieve's Modern Herbal, first published in 1931, is still in print, and you can also read it online at www.botanical.com.
  • Modern Cookery for Private Families, Eliza Acton
    Unsuccessful as a poet, Eliza Acton found fame with her cookery books. Modern Cookery, first published in 1845, is one of the first cookery books written specifically for housewives.
  • The Cooking of South West France, Paula Wolfert
    Confits and Cassoulets - the 'cuisine de terroir' of South West France. The recipes make use of ingredients which the region has in abundance, such as wild mushrooms, truffles, duck, walnuts, chestnuts, hams, cheeses and wines.
  • Food In England, Dorothy Hartley
    Published in 1954, the best of all books on English Food. Dorothy Hartley described Food In England as being like "an old-fashioned kitchen, not impressive, but a warm and friendly place, where one can come in at any time and have a chat with the cook".

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