中文简介：

这本美丽而富有启发性的指南介绍了食用花卉的用途和文化历史，包括华丽的原创摄影作品、简单的食谱和制备方法，以及由知名人士撰写的关于食用花卉的深刻文章。

该指南由美国园艺刊物《Wilder Quarterly》的创始创意人兼摄影总监莫妮卡·尼尔森（Monica Nelson）和知名食品和生活方式摄影师阿德里安娜·格拉维亚诺（Adrianna Glaviano）共同设计，内容丰富，并配有精美的原创照片。

书中涵盖了100多种花卉名称，按字母顺序排列，在每个条目中都提供了方便的参考说明，包括花卉的拉丁文名称、一般风味特征、产地以及植物的哪些部分可以食用，所有这些都配有生动的摄影肖像。还有不同知名厨师、艺术家和作家撰写的简单食谱、简短随笔，回顾了食用花卉在他们的创作和美食历史中的应用，这既是一本实用的入门书，也是一本令人愉快的读物。

英文简介：

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.