Edible Flowers: How, Why, and When We Eat Flowers
Edible Flowers: How, Why, and When We Eat Flowers
$35.00
Nelson, Monica w/ photographs by Adrianna Glaviano | New York, NY | Monacelli Press, 2021 | Hardbound w/ pictorial cover | 260 pp | 6 x 8 in. | Color illustrations throughout
This stunning guide to edible flowers–conceived by Monica Nelson, the founding creative and photo director of the influential journal Wilder Quarterly, and Adrianna Glaviano, a noted food and lifestyle photographer–is packed with information and features lush original photography.
Organizing more than 100 flowers alphabetically by their common name, the book offers handy notes including the flowers’ Latin names, general flavor profiles, origins, blooming seasons, and which parts of the plants are edible, all accompanied by a vibrant photographic portrait.
Punctuated by simple recipes and short, essayistic moments written by a diverse roster of celebrated chefs, artists, and writers recalling the use of edible flowers in their creative and gastronomic histories, Edible Flowers is both a practical primer and a delightful read.
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