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

About this product

This guide provides a comprehensive look at the practice of incorporating blossoms into culinary preparations. The book features a bold orange cover and a photographic study of a single, dew-kissed floral specimen. It serves as an informative resource for gardeners, chefs, and food enthusiasts interested in the practical application of flowers in the kitchen.

• · Explores the methods and history of culinary flower consumption
• · Written by Monica Nelson
• · Published by Monacelli
• · Features high-contrast photographic cover art