Edible Flowers: How Why and When We Eat Flowers; Monacelli Press, 2021

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.

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Основные характеристики товара

Параметр	Значение
Год издания	2021
Год публикации	2021
Издатель	Monacelli Press
Кол-во страниц	256
Количество страниц	256
Переплет	Твёрдый
Переплёт	Твёрдый
Формат	163x215
Язык	Английский