Flowers for the Table: Arrangements and Bouquets for All Seasons

These are not your mother's flower arrangements. Ariella Chezar throws out old rules about greenery and focus points and presents us with a wealth of new gifts to decorate our homes. Her ideas incorporate a few classics like roses and peonies, but also make use of grapes, persimmons, olive branches, and Asian eggplants; what they all have in common is a lush beauty and sense of ripeness that add a feeling of real bounty to the rooms they adorn.

After a short introduction covering general techniques and container recommendations, Flowers for the Table takes you through the seasons. Spring is surprisingly sophisticated, rather than more traditionally pastel, featuring unusual checkered lilies and vibrant ranunculus. Summer brings a stunning "tomato feast," with tomatoes of all sorts twining their vines with tiny red roses. Fall lights up with golden calla lilies and orange peppers, while winter charms with succulents and kumquats. Each section comes to a close with a short glossary of the materials used, helpful if you're unfamiliar with such items as Chinese lanterns or euphorbia.

Containing a mellow mix of stunning photography and straightforward suggestion, Flowers for the Table will give you both inspiration and specific direction whether you're planning a wedding or just looking to dazzle your dinner guests. --Jill Lightner