In the age of wanderlust, we try many foreign delights. Why not embark on a journey into our culinary past? In earlier centuries, it was by no means unusual to use flowers in the kitchen: rose water for homemade marzipan, candied rose petals and violets for cakes, pastries, and desserts. The aroma and fragrance of edible flowers are being rediscovered today in gourmet cuisine. From the simple daisy to the delicious daylily and the much-admired rose, they all enrich the festive table as unusual ingredients, as well as everyday cooking. Uncomplicated recipes showcase the variety of ways to use these forgotten delicacies for a new, fresh, and healthy kitchen. With the wonderful photos by renowned flower photographer Marion Nickig, reading the book becomes a pleasure in itself.