Review: A must read and use cookbook and definitely an author to follow
Rating: 5 out of 5
Date: 11 2, 2013
I loved this book!I finally had my first taste of dandelion salad a few years back  when I went for my visit to my sister's family in Switzerland. We had decided to go and visit a salt mine and ate at a locally renowned bistro.It was fantastic!I could not believe what I had been missing all those years and ate it throughout my regular stay there. So when I came back, I started looking for dandelion greens...which is not that easy as it is not a regular item in stores. Neither is it easy to get in the 'wild' either as you have to make sure that the plants growing in the garden or lawns have not been sprayed with pesticides. But once you get a regular supplier, it is great.This book now expands on my love for eating dandelions and a more comprehensive knowledge of the whole plant  beyond the  greens I crave.Not only does it tell you how and when to pick them, it gives you a part by part breakdown of how to use it, i.e., the flower (buds and petals), the leaves, and the roots. It goes way beyond salads to quiches, stews, soups, pizzas, breads, pickles, root beer, wine and sweets. The range of stuff you can make with this is awesome. I am even now considering the possibility of prepping a garden patch for next year exclusively for  a crop of dandelions. I want to try making dandelion wine  and have even bought the wine yeast to do it with. I also want to experiment with pickling the roots and buds. So I want a guaranteed source of flowers to use that I can be sure are untainted by pesticides.If I get culinarily ambitious because of reading a book, I consider that book a very, very good buy and investment.