By: R Creasy
106 pages, Illus
Provides a comprehensive guide to selecting and growing flowers that can be used for cooking, both as garnishes and as ingredients. Creasy talks with Alice Waters, chef of Chez Panisse and acknowledged inventor of California cuisine.
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On behalf of Parque Nacional Nahuel Huapi I would like to thank NHBS. The book will be very useful for my students.
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