Edible Flowers


Meer dan 100 eetbare bloemen alfabetisch gerangschikt

> handige aantekeningen met de Latijnse namen van de bloemen
> algemene smaakprofielen
> oorsprong en bloeiseizoenen
> welke delen van de planten eetbaar

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Korte inhoud:

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.


Extra informatie

Gewicht0,691 kg
Afmetingen21 × 15,5 cm

Monica Nelson




How, why and when we eat flowers


258, hardcover






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