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

This stunning guide to edible flowers–conceived by Monica Nelsonis 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.

The perfect book to help you impress your summer party or wedding quests !