Edible Flowers: How, Why, and When We Eat Flowers

A beautiful and informative guide to the use and cultural history of edible flowers, featuring gorgeous original photography, simple recipes, and thoughtful essays on eating flowers by leading voices. It offers a practical primer and a delightful read, with reference notes, recipes, and essays by celebrated chefs, artists, and writers.

Format: Hardback
Length: 256 pages
Publication date: 02 November 2021
Publisher: Monacelli Press

A captivating and enlightening journey into the world of edible flowers, adorned with breathtaking original photography, delectable recipes, and insightful essays by renowned experts. This remarkable guide, curated by Monica Nelson, the founding creative and photo director of the esteemed journal Wilder Quarterly, and Adrianna Glaviano, a celebrated food and lifestyle photographer, unveils a wealth of information and showcases stunning original photography. Organized alphabetically by their common names, the book provides concise reference notes, encompassing the flowers Latin name, their distinctive flavor profile, their origins, and the specific parts of the plant that are edible, all accompanied by vibrant photographic portraits. Interspersed with delectable recipes crafted by a diverse array of celebrated chefs, artists, and writers, who share their memories of incorporating edible flowers into their creative and culinary endeavors, Edible Flowers serves as a practical primer and a delightful read.

Weight: 704g
Dimension: 159 x 211 x 30 (mm)
ISBN-13: 9781580935715