Visit the SOOKE HARBOUR HOUSE INN on Vancouver Island, a "best in Canada" restaurant. Dr. Sinclair Philip shares exclusive recipes, and identifies the best flowers to eat. French restauranteur Fredrica Philip decorates food with flowers for nose, eye and palate appeal. From NORA'S RESTAURANT, in Washington, DC, learn nouveau flower and herb recipes. In Virginia, discover flower and herb cooking secrets from Charlie Coiner's ROCK GARDEN. Marilyn Hampstead of FOX HILL FARMS prepares five stunning flower dishes. Herb writers Lois Young and Laura Clavio demonstrate numerous recipes for roses. Britt Mikulyuk of THE HERB COTTAGE prepares sweet and savoury hors d'oeuvres, quick, easy, no mistakes. Arlene Shannon of GREENFIELD GARDENS and Jill Meuninck teach new ways to candy flowers, distill rosewater and create flower and herb vegetable dishes. Debra Nuzzi, MOTHER TINCTURE, captures and preserves the essence and taste of flowers in decoctions, infusions, tinctures and oils. There's a creative recipe from WHIDBEY ISLAND FISH MARKET plus many helpful tips, seed sources and print media recourses. Content is rich, information dense, a lifetime of flower and herb cooking ideas to delight your family and friends.