I’m thrilled to share with you some of the response and praise The Art of Cooking with Lavender is receiving. It’s selling briskly and winning new fans every day. I’m especially grateful for the support from my colleagues in the U. S. Lavender Growers Association. A number have commented enthusiastically on the look of the book and the recipes, and are now stocking The Art of Cooking with Lavender in their on-site or on-line lavender shops or gift barns. Many thanks, everyone.
For those who intend to carry the book or just want a copy or two perhaps for Mother’s Day or another spring gift, don’t worry, it’s still available. But the month is flying by, so go to the nav bar at the top and order right away.
Here are just some of the great comments I’ve received for The Art of Cooking with Lavender. It’s especially gratifying to hear that all my recipe testing, tasting, and refining paid off:
“I am in love with your compound herb butter! …. we are [also] fans of your Herbed Whole Roasted Chicken, your Honey-Lavender BBQ Sauce, and Cocktail Meatballs.” Mary Frances Bevel Seek, Seek Lavender Farm
“Maybe the best fruit sorbet I ever ate.” Joe Yonan, Food Editor, The Washington Post
“As an avid Cookbook Collector, I consider this cookbook a great addition to my Culinary Library. Love the recipe combinations, tips and notes with each recipe. Even though I do have other Lavender Cookbooks in my home library, I am glad I bought this one. It also has beautiful pictures!!! I already have a jar of Lavender to try several of the recipes I want to try!” Amazon reviewer
“Your [lavender] jelly recipe is perfect! I like the fact that we can get that fabulous color without adding any colorant.” Ginna Gemmell, LavenderGreenco
“Made the roasted winter tomato soup with lavender–it is wonderful!” Laurie Hedjuk, Luvin Lavender Farm
Here are some recipes from The Art of Cooking with Lavender to try: