Discover 100+ edible flower recipes in Buds and Blossoms by Liz Knight. Learn to cook with roses, lilac, marigolds, and 17 other flowering plants beyond cake decoration.
Most people use flowers only for cake decorations. This book shows you their true potential in cooking.
What Makes This Cookbook Different
You get 100+ recipes using 20 different flowering plants.
Each flower comes from sources you can easily find.
The recipes span far beyond desserts:
- Rose Arrabiata pasta
- Magnolia leaves with Aubergine and Miso
- Lilac Lemon Possets
- Marigold Martini cocktails
Why Choose Edible Flower Cooking
These plants offer more versatility than you expect.
Your dishes gain new flavors and visual appeal.
You learn to see common flowers as cooking ingredients.
What You Learn from Liz Knight
The book includes historical context for each flower.
You discover how different cultures used these plants in cooking.
Knight explains which flowers work best for specific dishes.
Beyond the Recipes
Beautiful photography shows you how each dish should look.
You get practical tips for sourcing and preparing flowers safely.
The writing style makes complex techniques accessible.
Who Benefits from This Book
Home cooks wanting to expand their ingredient palette.
Chefs looking for unique menu additions.
Gardeners who want to cook with their flowers.
Food enthusiasts interested in botanical cuisine.
The Bottom Line
Buds and Blossoms prove edible flowers belong in your kitchen year-round.
This cookbook gives you the knowledge and confidence to cook with flowers properly.
Your meals will never look or taste the same.
Buds and Blossoms by Liz Knight is a comprehensive cookbook featuring over 100 recipes using 20 easily sourced edible flowers. Moving beyond traditional cake decorations, the book includes savory dishes like Rose Arrabiata and Magnolia leaves with Aubergine and Miso, plus drinks like Marigold Martini. Knight provides historical context for each flowering plant while teaching readers to view common flowers as versatile cooking ingredients. The book combines practical recipes with beautiful photography and accessible writing, making it suitable for home cooks, professional chefs, and gardening enthusiasts interested in botanical cuisine.
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