By Sharon Shipley
Published by Running Press (USA) 2004
Just in case you all thought my cookbooks were too run of the mill, I thought you might be interested in this one!
I first became interested in the idea of using lavender when I was given some home-made shortbread cookies at a friend's house and challenged to guess the ingredient. I had one taste, and knew that I "knew" the flavour, but I simply could not identify it accurately.
Turns out the secret ingredient was indeed a hint of lavender, and the effect was sublime. The very next time I went to The Big City, I visited the herbal medicine shop and bought some organic lavender to use for culinary purposes until my own lavender was ready to harvest. ( I would stress that unless you can be absolutely certain that your lavender - or the lavender you purchase or are given - has been grown without the use of pesticides, that you do not eat or drink it. )
Drinks, dipping sauces, breads, desserts, soups, salads, main courses - unusual recipes for all these categories are included. I could not eat lavender flavoured food regularly, but as an occasional treat, it is wonderful !
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