商品简介 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 Voicesthis 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. (来源Indie)一本关于食用花卉的使用和文化历史的美丽而富有启发性的指南,以华丽的原创摄影、简单的食谱和准备方法,以及引导声音吃花的深思熟虑的文章这本令人惊叹的食用花卉指南——由创始人莫妮卡·尼尔森构思以及颇具影响力的杂志《怀尔德季刊》的摄影总监,以及著名的美食和生活方式摄影师阿德里安娜·格拉维亚诺 (Adrianna Glaviano),书中充满了丰富的信息和丰富的原创摄影作品。这本书按照通用名称的字母顺序排列了 100 多种花,在每个条目中都提供了方便的参考注释,包括花的拉丁名称、一般风味概况、起源以及植物的哪些部分可以食用,所有这些都配有生动的肖像照片。 《食用花卉》中穿插着简单的食谱和简短的散文式瞬间,由不同的著名厨师、艺术家和作家回忆起食用花卉在他们的创意和美食历史中的使用,既是一本实用的入门读物,又是一本令人愉快的读物。 (来源独立)
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