Author: Gordon, Jean
Title: the Art of Cooking with Roses
Publisher: Walker and Company
Place: New York
Date: (1968)
Edition: first ed
ISBN: 0374511136
Pages: 159
Binding: Hardback
Condition: VERY GOOD very good dj
Illustrator: Edgar Blakeney
Book Id: MAIN007170I
Details: Foreword, bibliography, glossary, index. Printed in magenta-colored type.
About the book: Contains directions for gathering petals and hips and their preparation, and over a hundred and fifty recipes for using rose water, rose extract, rose syrup and rose hips in such dishes as rose custard, rosy pork chops, rose bavarian cream, rose petal pudding, rose jam and preserves. Commercial sources of rose preparations are included in case the rose lover does not wish to make the essentials herself.
An unusual and beguiling book that brings fragrant experiences to both cook and gardener.
About the author: Jean Gordon was born in Kingston, New York, and attended the Damrosch School of Music and the Columbia School of Journalism. Long an authority on roses, and a member of The American Rose Society, she has written extensively for magazines and newspapers, lectured on the subject of roses, and prepared and carried rose exhibits across the country. She founded, and managed for the ten years of its existence) the Rose Museum at St. Augustine, Florida. She is the author of Immortal Roses and The Pageant of the Rose. Her home is in St. Augustine.