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

£24.95
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An illuminating guide to the use and cultural history of edible flowers, featuring beautifully original photography, recipes and thoughtful essays from leading voices.
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Product Story

This stunning guide to edible flowers, conceived by Monica Nelson, is packed with information and features lush original photography. Organising more than 100 flowers alphabetically by their common name, the book offers in each entry handy reference notes including the flower’s Latin name, flavour profile, 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.

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Specifications

Dimensions

Format Hardback
Size 15.2cm x 20.3cm
Pages 260pp
Illustrations 150
ISBN 9781580935715

Materials & Information

Author

Monica Nelson is a writer and graphic designer in New York. She has developed strategic visual narratives for publications, cultural institutions, and brands, among them Gap, Kate Spade, and Levis, working with over 100 photographers-some emerging, some Magnum. She was the founding creative and photo director of Wilder Quarterly, which fostered a floral-drenched view of the natural world.

Adrianna Glaviano is a photographer who collaborates with magazines and brands to shoot interiors, food, travel, art, architecture, and fashion.

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