{"product_id":"cooking-with-edible-flowers","title":"Cooking with Edible Flowers","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eCooking with Edible Flowers: A Storey Country Wisdom Bulletin\u003c\/strong\u003e by Miriam Jacobs \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEating flowers planted and cared for by your own hands is one of the many joys of being a gardener. Edible flowers are more than just beautiful garnishes for your dishes; they add flavours, textures and aromas that no other food category can mimic.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003eSince the 1973 publication of Storey's first Country Wisdom Bulletin, our commitment to preserving the arts, crafts, and skills of country life has never wavered. We now have more than 200 titles in this series of 32-page publications, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003eStorey's Country Wisdom Bulletins contain practical, hands-on instructions designed to help you master dozens of country living skills quickly and easily. From traditional skills to the newest techniques, Storey's Bulletins provide a foundation of earth-friendly information for the way you want to live today.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003e \u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003eAbout the Author\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003e\u003cspan\u003eMIRIAM JACOBS is a food columnist for \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eHomestyle\u003c\/span\u003e\u003cspan\u003e magazine and writes for other publications in the New England area. She is the editor of \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eBest Recipes of Berkshire Chefs\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, and her articles and columns have been published in \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe \u003cem\u003eBerkshire Eagle\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Independent\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e. She has developed and tested recipes for \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Red Lion Inn Cookbook\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, which is also a famous site in the Berkshires of Massachusetts. Miriam was also a recipe developer for the Vermont Butter \u0026amp; Cheese Company, and 200 of her \"tantalizing recipes\" are showcased in her Storey book,\u003cem\u003e \u003c\/em\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe 10% Low-Fat Cookbook\u003c\/span\u003e.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"margin: 0in; font-variant-ligatures: normal; font-variant-caps: normal; orphans: 2; text-align: start; widows: 2; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; word-spacing: 0px;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003eAuthor:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #1f2124;\"\u003e Miriam Jacobs\u003cbr\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: 'Segoe UI',sans-serif;\"\u003ePublisher:  \u003c\/span\u003e\u003c\/strong\u003eStorey Publishing\u003cbr\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: 'Segoe UI',sans-serif;\"\u003eCopyright \u003c\/span\u003e\u003c\/strong\u003e© 1999\u003cbr\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: 'Segoe UI',sans-serif;\"\u003eISBN: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-family: 'Segoe UI',sans-serif;\"\u003e9781580172691\u003c\/span\u003e \u003cbr\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: 'Segoe UI',sans-serif;\"\u003ePaperback: \u003c\/span\u003e\u003c\/strong\u003e32 pages\u003cbr\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: 'Segoe UI',sans-serif;\"\u003eDimensions: \u003c\/span\u003e\u003c\/strong\u003e5.5\" x 8.5\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Historic Gardens Shop","offers":[{"title":"Default Title","offer_id":39265136509030,"sku":"Book-CWB-Edible Flowers","price":5.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0196\/3052\/files\/StoreyEdibleFlowers.jpg?v=1698687319","url":"https:\/\/historicgardens.com\/products\/cooking-with-edible-flowers","provider":"Annapolis Royal Historic Gardens","version":"1.0","type":"link"}