[show-book title=”The Flower Chef”]
I have a confession. A huge, secret confession that many people know about me.
I love, love, love to make floral arrangements and make flowers pretty. In fact, I have searched several times for jobs in floral shops so that I could do just that. Alas, you need some type of experience and I have none. (Although I feel like that is about to change with The Flower Chef.)
When I was offered the chance to apply to review the book, I literally jumped at the chance and filled out the application as quick as possible. If I was not chosen, I promise you; I would have cried and then sought out the book myself. Floral arrangements are like my hidden fetish.
I wasn’t entirely sure what to expect from this book, but let me tell you – it is like a cookbook (which Carly states is how she wanted it.) It covers EVERYTHING.
She covers tools you may want and need, materials you may want and need, the different flowers, the types of flowers, what flowers are good for what, the seasons the flowers are good, color schemes, how to keep flowers alive longer… so much of everything! Each “recipe” tells you how long it will take to prep, “cook” (put together), the experience level, and the price range.
To be honest, I was more concerned about how to make pretty floral arrangements in vases to have around the house or centerpieces for holidays, but The Flower Chef not only covers pretty floral arrangements in different size and shapes vases, but she also shares how to make different types of bouquets.
When I said The Flower Chef covered everything – I meant everything. It really is a comprehensive book on the who, what, where, when, why and most definitely the how!
About the Author
Carly Cylinder is the owner and creative director of Flour LA, Inc., a Los Angeles- and New York-based flower design studio. She is an avid entrepreneur, traveler, and writer. Carly’s work has been featured on BetterHomesandGardens.com, Apartment Therapy, The Nest, the Huffington Post, and Style Me Pretty.