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In Some Flowers, originally published in 1937, Vita Sackville-West took the novel step of choosing 25 of her favourite flowers and describing their appearance, origins and characteristics – and the best ways to grow them – in a series of brilliantly expressive pen portraits which retain their vitality over 70 years later. In this fresh edition of the book the exquisite watercolours of Graham Rust provide a perfect marriage of words and images, clearly demonstrating at last the accuracy and ingenuity of Vita Sackville-West's descriptions. This glorious second flowering of her personal, erudite and poetical book will not only delight her many admirers but also guarantee her reputation with a new generation of gardening enthusiasts.
Just Go Color!! The Just Go Color Flowers Adult Coloring Book is a fun and relaxing way to relieve stress by coloring beautiful flower arrangements. These hand-drawn illustrations are just waiting for you to give them life with color. Use your favorite markers, pencils, pens, paints, or crayons and then add your own doodles and flair. This book is designed for those of any age who love to color.Just Go Color!
Caring for Cut Flowers shows florists and growers how to make cut flowers last longer. While proper postharvest techniques will not magically transform poor quality flowers into first class material, a few basic, inexpensive techniques can maximise the vase life of good quality material.
Most of us like to look at them, but why on earth would anyone want to eat them? As Constance L. Kirker and Mary Newman show in this book, however, flowers have a long history as a tasty ingredient in a variety of cuisines. The Greeks, Romans, Persians, Ottomans, Mayans, Chinese, and Indians all knew how to cook with them for centuries, and today contemporary chefs use them to add something special to their dishes. Edible Flowers is the fascinating history of how flowers have been used in cooking, from ancient Greek dishes to the today’s molecular gastronomy and farm-to-table restaurants. Looking at flowers’ natural qualities: their unique and beautiful appearance, their pungent fragrance, and their surprisingly good taste, Kirker and Newman proffer a bouquet of dishes—from soups to stews to desserts to beverages—that use them in interesting ways. Tying this culinary history into a larger cultural one, they show how flowers’ cultural, symbolic, and religious connotations have added value and meaning to dishes in daily life and special occasions. From fried squash blossoms to marigold dressings, this book rediscovers the flower not just as something beautiful but as something absolutely delicious.

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