Free delivery on the island of Montreal (Purchase of $125 and more) - Elsewhere in Quebec or Canada ($150 and more)
For thousands of years, 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 above all, emblematic dishes.
This 64-page book presents the history of saffron, in addition to bringing together all the necessary advice for growing it, harvesting it, processing it and cooking it at home, with the collaboration of Micheline Sylvestre, one of the pioneers of saffron cultivation 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 associated with food.
Book / 64 pages
Dimensions: 5 1/2 x 7 in
Author: Bernard Lavallée
Design: Simon L'Archevêque
