Author(s): WILLARD Pat
Saffron, a rare and evocative spice, has been used throughout history as a medicine, flavouring for food and as a colour dye for clothes. This entertaining and extravagant book, complete with fabulous ancient and modern recipes, outlines saffron's history. It has been used for thousands of years, in Cleopatra's palaces and driven crusaders to their deaths. It is still an exotic spice and must be gathered by hand from the fields of Southern Europe. A practical section on how to use saffron is included and hints of what to look for when buying. This is a book of enormous charm, offering a rare look at this most precious spice, as well as recipes for its enjoyment.
Pat Willard is the author of Pie Every Day and A Soothing Broth. She writes for a number of cookery magazines and tends her own saffron garden in New York.