You have seen the flowers on the plate at a tasting menu and wondered which ones you can actually eat. More than 100 of them are in here, each with a photograph, Latin name, flavour, season and which part of the plant is edible. Recipes and short essays by chefs and writers sit in between.
The LADJA team uses it for:
- Checking a flower before it goes on a plate: which part is edible, what it tastes like
- The blooming seasons, to know what to look for at the market
- The recipes and preparation methods scattered through the entries
From the publisher:
A beautiful and illuminating guide to the use and cultural history of edible flowers, featuring gorgeous original photography, simple recipes and preparation methods, and thoughtful essays on eating flowers by leading voices
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.
Details:
- Authors: Monica Nelson and Adrianna Glaviano
- More than 100 flowers, alphabetical by common name
- Weight: 0.7 kg
- Dimensions: 21 x 16 x 3 cm
