Discover the enchanting art of edible flower cuisine with this beautifully illustrated guide that transforms your dishes into works of art. Ina Niniiketo shares her expertise in incorporating flowers into cooking, from selecting the right blooms to creating stunning presentations that delight both the eye and palate. This book celebrates the ancient tradition of cooking with flowers while offering modern techniques for today's creative cooks. Each recipe and styling tip helps you bring natural beauty to your table, creating memorable dining experiences where every plate becomes a canvas for edible artistry.

Cooking tip: Always source edible flowers from reputable suppliers or grow your own - never use flowers from florists or roadsides as they may be treated with chemicals. The best time to harvest edible flowers is in the morning after the dew has dried, and always taste a small amount first to understand the flower's flavor profile before incorporating it into your dish!

Fun fact: The practice of cooking with flowers dates back to ancient civilizations - Romans used rose petals in their wines, while medieval European monasteries cultivated extensive flower gardens specifically for culinary use! Many flowers we consider purely decorative today, like nasturtiums and violets, were once common ingredients in European kitchens.

Ina Niiniketo is a Stockholm-based chef who works in her dream job, with a background ranging from bistros to Michelin-star restaurants.

• Made in Finland
• Author: Ina Niiniketo
• Production: Ethically sourced