From Publishers Weekly
Most American cooks limit their culinary herb repertoire to staples like basil, parsley, rosemary, thyme and chives. But if Shipley has anything to say about it, they’ll soon be incorporating lavender into their roster. Not just for sachets and bubble baths, lavender can be used (and is widely in France) in everything from iced tea to muffins to veal scaloppine. The author, who owns and directs Mon Cheri Cooking School and Caterers in Sunnyvale, Calif., divides her book by season. Spring’s "fresh and enlivening" dishes include Petite Lavender Scones and Lavender Tropical Fruit Gazpacho. "Sumptuous" summer fare features California Lavender Pasta Salad and Grilled Lavender Lamb Chops. Among the "earthy and flavorful" autumn plates are Taos Lavender Potato Soup and Lavender Mulled Wine. And in winter, home cooks might try "warming and hearty" Lavender Chicken Chili with White Beans. In experimenting with the more than 120 recipes, readers will learn that lavender goes well with red meat and can act as a catalyst to bring out other flavors in many unexpected dishes. Helpful introductory notes lay out the basics for each recipe.Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Book Description
The appeal of lavender extends beyond its fragrance to the rich yet delicate flavor it adds to a variety of foods. Here's the first cookbook to focus on ways in which the aromatic herb can be used to enhance ordinary ingredients. More than 90 recipes, such as Grilled Lavender-Honey Chicken, Stuffed Zucchini Blossoms with Lavender Goat Cheese, and Double Chocolate and Lavender Gelato, highlight appetizers, soups, salads, entrees, baked goods, and desserts, with tips on growing and preserving lavender.

About the Author
Sharon Shipley is owner and director of the Mon ChŽri Cooking School in Sunnyvale California. She has studied extensively throughout Europe at La Varenne, Le Cordon Bleu, and Ecole Cuisine d'Hubert.

FROM THE PUBLISHER