by Zoé Blumenfeld · Confiserie Florian · tapa blanda · ISBN 9782910410377
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«La cuisine de la fleur sucrée: Histoire & Recettes» is a floral cookbook by Zoé Blumenfeld, published by Confiserie Florian in paperback.
A journey through floral gastronomy via the history of Confiserie Florian and the Suchs family, pioneers in turning flowers into sweets. Includes recipes using petals and natural essences, with practical guidance for pastry and gourmet cooking, and a presentation also conceived as an aesthetic reference.
According to cataloguing data, the work was published in 2006; it comprises 71 pages and appears in French and English.
For those who enjoy experimenting with botanical products and want to expand their dessert repertoire.
