The Food Lovers' Cookbook Collection
The Gentle Art of Cooking by Leyel and Hartley
The Gentle Art of Cooking by Leyel and Hartley is an amazing work that was first published in 1921 not too long after the end of the First World War when food was in short supply and the excesses of the mid-1920s were yet to explode.
We were drawn to this book when we read an article explaining that one of the authors, Hilda Leyel, was a well known herbalist and that she had used herbs and edible flowers in many of the recipes.
When we looked through the book we found dishes such as Chrysanthemum salad, Salsify salad, Acacia syrup, Camomile tea, Candied primroses, Compote of roses, Cowslip pudding and many more recipes based on flowers.
There are around 750 recipes in this book that we are currently exploring and we will add more details soon!