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An already acclaimed cookbook by James Beard award winning chef Frances Bissell setting out the techniques and recipes for the use of flowers in the kitchen.
作者簡介
The first woman chef to be elected to the Academy of Culinary Arts in 1997, FRANCES BISSELL has been guest chef in some of the world’s leading hotels and restaurants, including the Cafe Royal in London, and the George V in Paris. A lecturer, broadcaster, and TV presenter, she is the author of many books and was the Times’ (of London) food writer for thirteen years. She has been the recipient of the Glenfiddich Award for Cookery Writer of the Year in Britain and the James Beard Foundation Award in the United States for her Book of Food.
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