Blossom Dinner
Special Menus with Edible Flowers
Using blossoms in the kitchen means appealing to our senses with their beauty, fragrance and taste. Martina Göldner-Kabitzsch will take you on a journey of discovery through a colourful garden full of edible blossoms. Discover the smell and taste of the individual blossoms, as well as how they are used in the kitchen for fine menus. You will also learn how to »capture« and preserve their aroma in order to enjoy roses, lavender, daylily and jasmine all year round.
- Unique menus with a wow effect
- Extra: The 50 most important edible flowers portrayed and explained
- With ideas for the pantry and as gifts: blossom syrup, blossom spices, blossom mustard, etc.
