Organizing more than 100 flowers alphabetically by their common name, the book offers in each entry handy reference notes including the flower’s Latin name, its general flavor profile, its origins, and which parts of the plant 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.
Praise for Edible Flowers
This book was featured in The New York Times 2021 Holiday Gift Guide
“Featuring glorious photography by Adrianna Glaviano, the book Edible Flowers: How, Why, and When We Eat Flowers by Monica Nelson is part practical guide, history book and personal story—all organized alphabetically by each bloom’s common name.”
“The colorful world of edible flowers . . . this guide takes floral food a few steps further, covering the history and common uses of flowers in the kitchen.”
“A new book proves that these beauties are way more than just a garnish.”
“This one is a true sensual experience between two covers.”
“The 260-page guide provides digestible content that is not only beautiful but full of substance. Monica digs deep into the cultural history of each native species to build the most intricate profiles that go beyond the beauty of the flower.”