Culinary Adventures with Camilla

*Full Disclosure: I received a complimentary, advance copy of this book -  Cooking with Flowers  by Miche Baker  -  from the publishers for the purpose of reviewing it. All opinions are my own.* The beginning of my fascination with flowers. At the Keukenhof Garden. 1976. In another lifetime, I worked as a florist. I loved that job. I created beautiful arrangements, my clothes smelled like flowers, and I never had any empty vases in my house. These days, I only push petals on special occasions but I still love anything to do with flowers. So, when Eric at  Quirk Books  asked me if I would be interested in previewing and reviewing  Cooking with Flowers  by Miche Baker of  Mali B Sweets , I couldn't say 'yes' fast enough. As soon as it arrived, excitement washed over me as I giddily tore open the envelope. I thumbed through the pages, enthralled by the dizzying array of Miche's recipes and entranced by photographs by Miuna Jun...

I sprinkled dianthus blossoms on top of a dandelion pesto-smeared pizza for our first course. For the second, I topped a salad with jasmine blooms from Jenn's garden. organic wild arugula organic micro greens romaine lettuce hearts cubes of Danish feta roasted beets , cubed sliced almonds jasmine blooms for garnish freshly ground pepper Meyer lemon vinaigrette* *white ambrosia vinegar, Meyer lemon juice and zest, olive oil, freshly ground sea salt and pepper If you know nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar/acid is 3 to 1. As long as you know that, you won't need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar/acid and you'll be all right. If you get them backwards and do three parts vinegar to one part oil, your puckered mouth will ensure you don't make that mistake a second time!  So, I did 3 parts olive oil, 2/3 part white ambrosia vinegar, 1/3 p...