Cover image for The wreath recipe book : year-round wreaths, swags, and other decorations to make with seasonal branches
Title:
The wreath recipe book : year-round wreaths, swags, and other decorations to make with seasonal branches
Author:
Harampolis, Alethea.
Personal Author:
Publication Information:
New York, NY : Artisan, [2014]
Physical Description:
269 pages : color illustrations ; 24 cm
Summary:
Presents instructions for creating seasonal weaths, garlands, wall hangings, and table centerpieces using flowers, flowering tree branches, leaves, and grasses, with a discussion on tools, supplies, and cutting and attachment techniques. --Publisher's description.
Language:
English
Contents:
Spring. Cherry blossom ; Crab apple ; Dogwood ; Forsythia ; Lilac ; Quince ; Spirea ; Tulip tree ; Viburnum -- Summer. Apple ; Blackberry ; Cotoneaster ; Eucalyptus ; Huckleberry ; Kangaroo paw ; Leucadendron ; Pokeberry -- Autumn. Bittersweet ; Hawthorn ; Liquidambar ; Magnolia ; Maple ; Persimmon ; Plum ; Privet ; Rosemary -- Winter. Acacia ; Camellia ; Cedar ; Ilex ; Juniper ; Pine ; Pussy willow ; Tallow ; Waxflower.
Subject Term:
ISBN:
9781579655594
Format :
Book

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TT899.75 .H37 2014 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

In their new book, Alethea Harampolis and Jill Rizzo of Studio Choo provide 100 year-round "recipes" to make with flowering and leafing branches, proving that wreaths needn't be left to December. The Wreath Recipe Book is organized seasonally, and each set of recipes is built upon a seasonal branch. In the spring, quince and dogwood hold court and wreaths feature lilacs and olive branches. In the summer you'll find a ring of blackberries and a swag made of cotoneaster. In the fall, wreaths are made of maple leaves, and arrangements feature rosemary and plums. The winter is all about evergreens--cedars and pines, combined with holly and winterberry and more. Also included is a chapter covering basic techniques, and back matter with sourcing and care information.


Author Notes

Alethea Harampolis and Jill Rizzo are the authors of Artisan's Flower Recipe Book, praised by The New York Times as "a beautifully illustrated and practical guide to the ephemeral art of fresh-flower arranging." They run Studio Choo in San Francisco, where they create wild, sculptural arrangements and teach a variety of flower-arranging classes. The duo's work has been featured in The New York Times , Real Simple , Redbook , Country Living , Sunset , and Brides ; in their guest column on Design*Sponge; and on design and lifestyle sites like Apartment Therapy, Kinfolk, and Remodelista .


Reviews 1

Publisher's Weekly Review

Harampolis and Rizzo, cofounders of the San Francisco floral design company Studio Choo, offer a collection of garlands, abstract arrangements, and the titular wreaths for every season. From the cherry blossoms and sweet peas of spring to the blackberry and lavender wreaths of summer, from gourd garlands in autumn to blonde blossoms of acacia and pastel camellia of winter, there is a recipe for the nontraditional on every page. Many wreaths include "ingredients"¬Ě which can be removed and planted (succulents that have been used in summer arrangements) or repurposed (lavender hung upside down as a garland provides a jump on a future use as dried component). Framing their ideas as recipes, the authors assure the reader that anyone who can understand how to make lasagna can also make an ethereal crown of juniper, orchid, and air plants. A generous total of 400 color photos will leave the reader hungry for another container of persimmon branches. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved.