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

by Monica Nelson, Adrianna Glaviano (Photographer)

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 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.

Genres: Cookbooks, Reference, Nonfiction, Food, Nature

260 pages, Hardcover

Published October 12, 2021

Reviews

[Carolyn Page · Rating 5 out of 5]

Beautifully photographed and nearly comprehensive, with lovely essays sprinkled throughout, and even a few recipes. I definitely want to try the tangerine cake with the white chocolate ganache.

[Scott Benowitz · Rating 5 out of 5]

Archeologists who are based at various universities throughout the world, and who have conducted research at archaeology sites in various countries agree that humans have been eating petals and blossoms from various species of flowers since the bronze age, and possibly earlier.
However, it's only been in relatively recent years that plastic or paper bags or.plastic containers which contain either dried or fresh flower blossoms and petals have been becoming increasingly commonplace in health food stores, gourmet shops and certain supermarket chains throughout the U.S., Canada, and in some of the countries in Europe.
If you're interested in adding blossoms and petals from various species of flowers into your salads, using flower petals and blossoms as a garnish in soups, including flower petals and blossoms in some entrees, using flower petals and blossoms as a garnish in drinks or in desserts, or if you're merely curious to read about the potential health benefits of eating the petals and blossoms from various flower species, you will enjoy reading "Edible Flowers: How, Why and When we Eat Flowers."
Monica Nelson has thoroughly researched the historic and the modern usage of flower blossoms and petals in foods throughout the world by interviewing professional chefs in various countries, and in this book, she offers ideas about how you may wish to incorporate the petals and the blossoms from various species of flowers into your diet.
Adrianna Glaviano's photo illustrations of the blossoms from various species of edible flowers also make this book interesting.
Whether you're interested in scavenging wildflowers, growing flowers in your own home gardens or window boxes for culinary purposes, or purchasing dried or fresh blossoms and petals in gourmet shops, health food stores or supermarkets, or if you're curious to read about edible petals and blossoms, you will find "Edible Flowers: How, Why and When we Eat Flowers" interesting.

[Dabney Harris · Rating 3 out of 5]

The information seems ok but the pictures leave something to be desired.

[Emma · Rating 5 out of 5]

Fascinating. I might have to buy this book and start growing flowers.