Eat Your Flowers

Let your creativity blossom by cooking with botanical ingredients for stunning visuals and delicious flavors--from Loria Stern, social media star and originator of the botanical-pressed cookies trend. For most of us, "eat your flowers" might mean an edible blossom decorating a restaurant dessert on a night out. For Loria Stern, it is a way to bring her whole garden into the kitchen, to play with colors and flavors, and make every dish beautiful. She incorporates natural plant dusts, pressed and fresh blooms, and naturally vibrant herbs and veggies into her cooking for playful, gorgeous, and nourishing meals. In Eat Your Flowers , she invites you to take advantage of nature''s edible bounty to create your own, providing both her own recipes (and her favorite variations) and the foundational knowledge on how to incorporate botanicals into any dish. In this celebration of natural components, Loria shares how to get brilliantly colorful results usually only acquired through chemical-laden ingredients, such as wilted purple cabbage blended with nuts into a beautiful amethyst spread that magically turns bright pink with a squeeze of lemon. But Loria''s use of botanicals brings value far beyond just the visual--she is a master at incorporating them in ways that make the most of their natural flavors, enhancing each dish in taste as well as aesthetics. Blending freeze-dried raspberries into flour makes her cookie dough a sultry red and gives it a perfect tartness. Breakfasts, appetizers, salads, soups, breads, veggies, pasta, grains, meat, poultry, seafood, desserts, and beverages all get floral enhancements, with recipes including: Rainbow Coconut Granola Floral Summer Rolls Gardenscape Focaccia Botanical Steamed Tamales Filled with Hibiscus Jackfruit Basil Flower Eggplant in Hoisin Sauce Rose Pistachio Verdant Bars Flower-pressed Shortbread Cookies Prickly Pear Cocktail Eat Your Flowers shows you how to transform botanical ingredients--root to stem--into recipes that are a pleasure to make, eat, and share. ...

Autorentext

Loria Stern is the founder of Eat Your Flowers, a garden-to-table catering and baking company, and a wildly popular social media account. Her vibrant edible botanical creations have been celebrated in Vogue, the New York Times, and Harper’s Bazaar. She’s launched successful food collaborations with brands from Whole Foods to Prada, Bloomingdales to Adidas. Loria honed her skills in the culinary industry in a wide range of professional kitchens, working in New York’s high-production bakeries, restaurants, and hotel kitchens. A trained visual artist, she began experimenting with baking, using edible botanicals and eventually discovering techniques to best extract flavor and manipulate color. She lives in California.

Zusammenfassung

Cook with botanical ingredients for stunning visuals and delicious flavors—and let your creativity blossom!

For most of us, “eat your flowers” might mean enjoying an edible blossom decorating a restaurant dessert on a night out. For Loria Stern, it’s a way to bring nature into the kitchen, to play with colors and flavors, and to make every dish beautiful. She incorporates natural plant dusts, pressed and fresh blooms, and vibrant herbs and veggies into her cooking for whimsical, gorgeous, and nourishing meals. In this endlessly creative book, she invites you to take advantage of this edible bounty to create your own, providing both her own recipes (and her favorite variations) and the foundational knowledge on how to incorporate botanicals into any dish.

Loria shares how to get brilliantly colorful results from all-natural ingredients, such as a gorgeous amethyst spread made from wilted purple cabbage and blended with nuts, which turns bright pink with the squeeze of a lemon. But Loria’s use of botanicals brings value far beyond just the visual—she is skilled at incorporating them in ways that make the most of their true flavors, enhancing each dish in taste as well as aesthetics. Blending freeze-dried raspberries into flour makes her cookie dough a sultry red and gives it a perfect tartness. Breakfasts; appetizers; soups and salads; breads; vegetables; pasta and grains; meat, poultry, and seafood; desserts; and beverages all get floral enhancements, with recipes including:

• Rainbow Coconut Granola
• Floral Summer Rolls
• Gardenscape Focaccia
• Botanical Steamed Tamales Filled with Hibiscus Jackfruit
• Basil Flower Eggplant in Hoisin Sauce
• Rose Pistachio Verdant Bars
• Flower-Pressed Shortbread Cookies
• Prickly Pear Cocktail Eat Your Flowers shows you how to transform botanical ingredients—root to stem—into recipes that are a pleasure to make, eat, and share.