Synopses & Reviews
This is the first book to tell the fascinating story of the world's most expensive and precious spice. Since olden times saffron has been used not only as a seasoning but also as a medicinal plant, and its cultivation feautures in the history and culture of ancient Greece, Persia and Rome as well as England, primarily in Saffron Walden, Essex.
The slender, dry crocus filaments add a rich colour, fragrance and inimitable flavour to food, qualities which have been much prized in the cuisines of many countries.
Here are almost 100 recipes, ranging from the classic uses of saffron in the aromatic golden rice of Paella Valenciana and the yellow-brothed fish Bouillabaisse of the Nice coast to more modern dishes.
With increasing interest in natural ingredients, this delightful introduction to saffron with its many uses is an essential addition to every cook's library.