The Little Illustrated Guide to Saffron - The Urban Nutritionist

For millennia, saffron has been one of the world's most prized spices. Derived from the red pistils of a plant called Crocus sativus, it has been at the heart of wars, laws, religious rituals, and, most importantly, iconic dishes.
This 64-page book presents the history of saffron, in addition to bringing together all the necessary advice for growing, harvesting, processing and cooking it at home, with the collaboration of Micheline Sylvestre, one of the pioneers of saffron cultivation in Quebec.
With this book, 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.