The Fragrant Kitchen Cookbook: Culinary Recipes from a Botanical Perfumer

Peasants_breaking_bread public domain

I am pleased to announce that The Fragrant Kitchen Cookbook: Culinary Recipes from a Botanical Perfumer is finally here!

The Fragrant Kitchen Cookbook features a beautiful introduction by my friend and mentor, Suzanne Catty. It is a labor of love that I have been writing in both my heart and my head for several years now. The black and white cookbook with color front page illustration (pictured) is approximately 70 pages in length, 8 1/2″ x 11″ spiral-bound, soft-cover, with 48 or so recipes to suit vegetarians and meat eaters alike.

My recipes have a simple, earthy, Mediterranean emphasis to them and the cookbook features aromatic tips and recipes that are a meaningful part of my own daily life and seasonal cycles.

The book is illustrated by beautiful and charming 14th century images taken from a medieval herbal on health and well-being, The Tacuinum Sanitatis. And at the back of the book is a rich Resources section with information on where to get aromatic supplies and ingredients, a list of my favorite cookbooks and aromatic research books, helpful organizations of interest, shopping tips for avoiding GMO’s in your cooking, etc.

There are two ways to purchase the cookbook:
1. You can email me from your Paypal address at and I can send you a Paypal invoice.
2. You can purchase it from my Etsy shop.

The cookbook is $28.50 plus $5.50 Priority insured shipping within the US = $34.00 total.
(If you are outside of the US, or wish to order multiple copies, please let me know and I can get you a shipping quote, make you a customized Etsy listing, etc.)

Inscriptions and gift cards are available upon request, and please note that the Etsy coupon code is not valid for cookbook purchases. The first copies of the Fragrant Kitchen cookbook ship Priority Mail on December 10th.

With excitement! And thanks!
And a warm, happy, fragrant and cozy holiday season to you all.

Cover art: “Peasants breaking bread.” Livre du Roi Modus et de la Reine Ratio, 14th century. Collection: Bibliotheque Nationale, Paris.


  • alpinelady

    December 2, 2014 at 2:28 pm

    Your book looks intriguing! Any chance of seeing an excerpt with recipe so we know how you incorporate the aromas and food ingredients? Thank you!

  • Arabesque Aromas

    December 3, 2014 at 4:33 pm

    Thank you, alpinelady, for your interest. This is a great question.

    The cookbook is divided into three parts:

    1. Basic Aromatic Ingredients. (featuring all natural ingredients like herbs, spices, floral waters, fruits, root vegetables, liqueurs, tea, etc.)
    2. The Aromatic Recipes.
    3. Resources for Aromatic Cookery.

    Here is my recipe straight from the book on making Oaxacan-style hot chocolate with water. (It is pouring rain here today, a suitable drink for such weather.)

    Oaxacan-style Hot Chocolate

    Oaxacan hot chocolate is a light but potent, even medicinal drink when made the traditional Mexican way with water and spices. I often visited a small Oaxacan bakery in West LA to imbibe this delicacy. Oaxacan Hot Chocolate is not as filling as hot chocolate steamed with milk, and it is often served in small cups so I would enjoy two or three small cups of ‘my medicine’ with my meal. This libation has never yet failed to lift my spirits!

    A small pinch of cayenne pepper
    A very small grinding of black pepper, fresh ground
    2 tsp of sugar per person
    ¼ of a scraped vanilla bean per person (I usually put the empty bean pod in the saucepan after scraping it, rather than immediately throwing it away.)
    1 Cinnamon stick per pot
    1 full tbsp. of unsweetened cocoa powder
    A mugful of hot water per person

    Whisk sugar and cocoa powder in a sauce or chocolate pan with 1 tbsp. of hot water and, when well-blended, add the vanilla bean and the water. Whisk until frothy and hot.

  • Arabesque Aromas

    December 3, 2014 at 4:37 pm

    And here is an excerpt from the first part of the book, Basic Aromatic Ingredients, on cooking with Edible Flowers.

    (Part Two, The Aromatic Recipes, incorporates many of the aromatic ingredients mentioned in Part One.)


    Cooking with flowers is a true and timeless delight. You can work with them in several different forms:

    Candied flowers (such as Violet, Rose, Mint leaves, Angelica and Mimosa)
    Dried flowers (such as Lavender, Rose petals, Calendula, etc.)
    Fresh edible flowers in salads, on tea sandwiches, etc. (such as Borage and Nasturtium, Rose, Violet, Pansy)
    Floral oils, dilutions and infusions
    Floral vinegars

    Tip: If you are not well-skilled at flower/plant identification you can find fresh, organic edible blossoms in the produce section of some grocery stores, such as Whole Foods, or better yet, you can buy the organic plants from a nursery and cultivate the blossoms yourself. Many herbs and flowers are very easy to grow, and bees, hummingbirds and butterflies will also benefit from your blossoms.