The little illustrated guide to saffron: from the garden to the plate
16.00$
For thousands of years, saffron has been one of the most popular spices in the world. Taken from the red pistils of a plant called Crocus sativus, it has been at the heart of wars, laws, religious rituals, and above all, emblematic dishes.
This 64-page work presents the history of saffron, in addition to bringing together all the advice necessary for cultivating it, harvesting it, transforming it and cooking it at home, with the collaboration of Micheline Sylvestre, one of the pioneers of saffron cultivation. saffron in Quebec.
With this work, Bernard Lavallée wants to show, once again, that knowing a food from every angle is one of the best ways to maximize the pleasures linked to food.
In stock
Available at the ecoumene only
For thousands of years, saffron has been one of the most popular spices in the world. Taken from the red pistils of a plant called Crocus sativus, it has been at the heart of wars, laws, religious rituals, and above all, emblematic dishes.
This 64-page work presents the history of saffron, in addition to bringing together all the advice necessary for cultivating it, harvesting it, transforming it and cooking it at home, with the collaboration of Micheline Sylvestre, one of the pioneers of saffron cultivation. saffron in Quebec.
With this work, Bernard Lavallée wants to show, once again, that knowing a food from every angle is one of the best ways to maximize the pleasures linked to food.
Description
Author: The urban nutritionist – Bernard Lavallée
Publication date: 2023
Publisher: The Urban Nutritionist
ISBN: 9782982166714
