Food Lover, Puppy Hugger. F52 Cookbook+BakingClub Moderator
The use of edible flowers in cooking and baking—along with freshly milled flours from heirloom grains like einkorn, buckwheat, and
“Flowers have long been consumed and it’s time they were brought back onto the plate with more intention and abundance,” Rose writes in the introduction. Most members incorporated flowers into their bakes via botanically derived ingredients such as rose water and orange blossom water. Far fewer shared bakes featuring flowers as decor, but for the author, this is still a victory—using blooms for flavor, not just decoration, is her self-proclaimed mission.
She also celebrates the grains of the world, and organizes her globally focused book by region and ingredient. The chocolate chip cookie we excerpted from her first chapter, “Asia: Rice, Barley, Buckwheat,” quickly became one of the club’s, “I’m not an experienced baker other than weekly sourdough with my 3-year-old starter,” she said. But even though she said she “wasn’t sure” at some points in the bake, the end result was worth the effort. “This is the best thing I ever made.
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