What joy flowers bring us. They scent and seduce in times of love and loss alike. A longtime muse for artists, edible flowers inspire in the kitchen as well. In the Flora issue, we explore the flavors of flowers through dessert. "Lilac-Sugar Doughnuts" dust this sweet treat in floral fragrance while "Rose Geranium Cake" teaches us to infuse flavors using fats. "Crystalized Flowers" frost beauty in a snow-like setting while our "Let Them Eat Cake" collection of five floral cakes provide recipes for charming garden parties and afternoon teas. A five-page spread of edible flower illustrations opens the issue, followed by an "Interview With A Florist" later on. One of our favorite "Book Round-Ups" ends the issue.
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