We have changed our site! Please see our Frequently Asked Questions list for more information!

Cooking with Edible Flowers and Culinary Herbs Video

Item Code: ME-0-939865-13-0
Reg. Price:  $19.95
Our Price:  $12.95
In stock
Add to Wishlist
Description

Details

Content: Sixty minute video or interactive menu driven DVD.. Visit the Sooke Harbour House Inn on Vancouver Island, as "best in Canada" restaurant. Dr. Sinclair Philip shares exclusive recipes, and identifies the best flowers to eat. French cook Fredrica Philip decorates food with flowers for nose, eye and palate appeal. From Nora's Restaurant in Washington DC learn nouveau flower and herb recipes. In Virginia, discover flower and herb cooking secrets from Charlie Coiner's Rock garden. Visit Fox Hill Farms and see Marilyn Hampstead prepare five stunning flower dishes. Herb writers Lois Young and Laura Clavio demonstrate numerous recipes for roses. Britt of The herb Cottage prepares sweet and savory hors d'oeuvres, quick, easy, no mistakes. Arlene Shannon of Greenfield Gardens and Jill Meuninck teach new ways to candy flowers, distill rosewater and create flower and herb vegetable dishes. Debra Nuzzi captures and preserves the essence and taste of flowers in decoctions, infusions tincture and oils. there's a creative recipe from Whidbey Island Fish Market...Plus many helpful tips, seed sources and print media resources. Content is rich information dense a lifetime of flower and herb cooking ideas to delight your family and friends.

Reviews "Skillfully woven, well illustrated... A delightful film of floral funnery. Take time to eat the Roses!" 
-Dr. Jim Duke Botanist/Author The Green Pharmacy

"Highly recommended! The colors of the flowers were so vivid and real I wish I had scratch and sniff TV!" 
-Mark Blumenthal Director American Botanical Council

RECIPE: Steamed Salmon in Anise Hyssop Butter: Sprinkle Jamaican Jerk Seasoning and McCormick's lemon & pepper seasoning over a pound of salmon, then broil or steam. For Sauce: Reduce in a sauce pan to 3 ounces: 4 ounces of fish stock; 2 ounces of Riesling wine; 1 Tablespoon of minced shallots; 1 t minced and crushed garlic and one tablespoon of fresh lemon juice. After reduction whisk in 4 tablespoon of butter. Then stir in 1/3 cup of anise hyssop flowers. Pour Butter over salmon or serve on the side.

Reviews