Product Description

The appeal of lavender extends beyond its fragrance to the rich yet delicate flavor it adds to a variety of foods. Here's the first cookbook to focus on ways in which the aromatic herb can be used to enhance ordinary ingredients. More than 90 recipes, such as Grilled Lavender-Honey Chicken, Stuffed Zucchini Blossoms with Lavender Goat Cheese, and Double Chocolate and Lavender Gelato, highlight appetizers, soups, salads, entrees, baked goods, and desserts, with tips on growing and preserving lavender.

Product Details

• Amazon Sales Rank: #77621 in Books
• Published on: 2004-01-01
• Released on: 2004-04-27
• Original language: English
• Number of items: 1
• Binding: Paperback
• 192 pages

From Publishers Weekly
Most American cooks limit their culinary herb repertoire to staples like basil, parsley, rosemary, thyme and chives. But if Shipley has anything to say about it, they’ll soon be incorporating lavender into their roster. Not just for sachets and bubble baths, lavender can be used (and is widely in France) in everything from iced tea to muffins to veal scaloppine. The author, who owns and directs Mon Cheri Cooking School and Caterers in Sunnyvale, Calif., divides her book by season. Spring’s "fresh and enlivening" dishes include Petite Lavender Scones and Lavender Tropical Fruit Gazpacho. "Sumptuous" summer fare features California Lavender Pasta Salad and Grilled Lavender Lamb Chops. Among the "earthy and flavorful" autumn plates are Taos Lavender Potato Soup and Lavender Mulled Wine. And in winter, home cooks might try "warming and hearty" Lavender Chicken Chili with White Beans. In experimenting with the more than 120 recipes, readers will learn that lavender goes well with red meat and can act as a catalyst to bring out other flavors in many unexpected dishes. Helpful introductory notes lay out the basics for each recipe.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author
Sharon Shipley is owner and director of the Mon ChŽri Cooking School in Sunnyvale California. She has studied extensively throughout Europe at La Varenne, Le Cordon Bleu, and Ecole Cuisine d'Hubert.

Customer Reviews

Exquisite!
Last year I attended a cooking class at Sur le Table where Sharon demonstrated some of her recipes, and the entire class was in culinary heaven! Sharon's collection of recipes using lavender is diverse and unique, and will add a sumptuous note to your cooking repertoire. Elegant or simple, these recipes invoke images of France, and inspire me to invite friends over for special meals. This cookbook will be one of your favorites! Enjoy! Edible lavender can be ordered online from Dean & Deluca http://www.deananddeluca.com/

One of the BEST books on the subject
As a lover of lavender since I was a child and sewed sachets with fresh dried lavender and then learned to make French ice tea and lemonade with fresh lavender blossoms I have had lavender in my life. This is a wonderful book with so many wonderful recipes including her lavender syrup and cold beverages, and her wonderful brownies that are a great start for someone wanting to try culinary lavender.

Lavender adds a sensual "je ne sais quoi" to these elegant dishes...
I saw Sharon Shipley's "The Lavender Cookbook" at several of the vendor booths at the Becker Vineyards annual Lavender Fest, and rushed to order myself a copy after being drawn in by the book's colorful seasonal menus that all incorporate lavender in some form, from beverages (Lavender ginger lemonade, lavender iced tea sangria, lavender mulled wine) to desserts (chocolate lavender brownies, lavender honey custard ice cream, lavender coconut panna cotta with raspberry caramel sauce).

As a vegetarian, this book had plenty of delicious offerings that make the most of seasonal Mediterranean produce such as eggplant and artichokes. Rounded out with the included veggie- and fruit-based soups and lavender-infused breads, there is plenty to appeal to vegetarians and vegans who seek to incorporate the delicate flavor of lavender. For carnivores, there are lavender salt rubs, lavender chicken breasts in champagne sauce, grilled lavender lamb chops, grilled seafood, and more.

Every page was a voyage of discovery. Unexpected delights such as Taos lavender potato soup (poblano and chipotle peppers, cumin, an assortment of veggies), cantaloupe, mango, and Asian pear salad with lavender cilantro dressing, and farro lavender tabbouleh salad brought unexpected international twists to a seemingly straightforward herb.

The recipes are presented in an easy-to-follow manner, and oftentimes there is a short introduction as to the origin of the recipe. The seasonal menus take advantage of fresh local produce, and are correspondingly light for spring and summer (tropical fruit gazpachos and cold soups, light salads) and heavier for fall and winter (hearty stews and chili, hot beverages). The desserts are simply fabulous, from lavender devil's food cake to fragrant fruit-infused cakes, poached pears, panna cotta, and more. The cookbook is illustrated with pen-and-ink sketches of the Provence countryside on the chapter headings, and line drawings on some of the recipes. Nearly every recipe includes helpful hints on where to find trickier ingredients.

This is upscale, elegant, and romantic cuisine that would feel at home in a spa or resort town. Thankfully, it is fairly easy to prepare thanks to the well-written instructions, the ingredients are generally easy to find (finding dried lavender itself (Melissa's Dried Lavender, 0.33-Ounce Bags (Pack of 24) may be the most challenging aspect), and your guests will be wowed with the unexpected sensuality and versatility that dried lavender has to offer.

Note: the book does not cover varietal lavenders other than the hybrid Provence.