Lavender was once used frequently as a culinary herb, but recently has been undergoing a revival in popularity. This book by well known American chef Sharon Shipley is dedicated to the use of this flavoursome and enticing herb. The book is well written with plenty of notes, tips and explanations. It is broken down into Spring, Summer, Autumn and Winter with the recipes using ingredients available in the season. There are more than 120 recipes - starters, breads, beverages, soups, salads, main courses, side dishes and desserts with delights such as Grilled Lavender-Honey Chicken, Lavender Ginger Lemonade, Double Chocolate and Lavender Gelato, Lavender Honey Custard Ice Cream.

The recipes use American terminology and imperial units and the vital ingredient for all the recipes is Culinary Lavender. Not photographically illustrated.

192 pages, paperback, published 2004, dimensions 21cm wide x 23cm high, ISBN: 0762418303

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