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A book of wonderful recipes. Most are fairly easy, but a handful are definitely geared toward less novice cooks. A good resource if you like to surprise your dinner guests.The Lavender Cookbook
I am excited to try the other recipes. When you read the recipe titles in this book, you will feel as though you are reading a menu at a fine restaurant.
The lavender brownies were wonderful and my husband and I loved the polenta and mushroom dish. We purchased lavender from our local Penzeys spice store.
I have tried 3 recipes from this book since I received it and have loved each one. It adds a very subtle flavor and works with a variety of different types of foods.
I think the jar cost us somewhere between $3-$4. If you have never cooked with lavender before, I encourage you to try it.
The result.fabulous food. You won't be disappointed.
Its not often you can find recepies with lavender since it is very difficult to combine it with other ingredients. really helpfull, even for professionals.
Rounded out with the included veggie- and fruit-based soups and lavender-infused breads, there is plenty to appeal to vegetarians and vegans who seek to incorporate the delicate flavor of lavender. The desserts are simply fabulous, from lavender devil's food cake to fragrant fruit-infused cakes, poached pears, panna cotta, and more. I saw Sharon Shipley's "The Lavender Cookbook" at several of the vendor booths at the Becker Vineyards annual Lavender Fest, and rushed to order myself a copy after being drawn in by the book's colorful seasonal menus that all incorporate lavender in some form, from beverages (Lavender ginger lemonade, lavender iced tea sangria, lavender mulled wine) to desserts (chocolate lavender brownies, lavender honey custard ice cream, lavender coconut panna cotta with raspberry caramel sauce). Unexpected delights such as Taos lavender potato soup (poblano and chipotle peppers, cumin, an assortment of veggies), cantaloupe, mango, and Asian pear salad with lavender cilantro dressing, and farro lavender tabbouleh salad brought unexpected international twists to a seemingly straightforward herb. Thankfully, it is fairly easy to prepare thanks to the well-written instructions, the ingredients are generally easy to find (finding dried lavender itself (Melissa's Dried Lavender, 0.33-Ounce Bags (Pack of 24) may be the most challenging aspect), and your guests will be wowed with the unexpected sensuality and versatility that dried lavender has to offer. For carnivores, there are lavender salt rubs, lavender chicken breasts in champagne sauce, grilled lavender lamb chops, grilled seafood, and more. The seasonal menus take advantage of fresh local produce, and are correspondingly light for spring and summer (tropical fruit gazpachos and cold soups, light salads) and heavier for fall and winter (hearty stews and chili, hot beverages).
Nearly every recipe includes helpful hints on where to find trickier ingredients. As a vegetarian, this book had plenty of delicious offerings that make the most of seasonal Mediterranean produce such as eggplant and artichokes. The cookbook is illustrated with pen-and-ink sketches of the Provence countryside on the chapter headings, and line drawings on some of the recipes. Every page was a voyage of discovery. The recipes are presented in an easy-to-follow manner, and oftentimes there is a short introduction as to the origin of the recipe. This is upscale, elegant, and romantic cuisine that would feel at home in a spa or resort town. Note: the book does not cover varietal lavenders other than the hybrid Provence.
I ordered 3 Lavender Cookbooks in December and received them in excellent shape within the time they were promised.
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