Saffron
FOUR YEARS of research, 14 years' experience in saffron growing, plus recipe contributions from Galton Blackiston, Chris Coubrough, Tim Kinnaird, Kevin Mangeolles and other leading Norfolk chefs, have gone into our new book, Saffron.
IN THE book, we reveal the fascinating untold story of saffron in England - from the time of its first introduction, through its golden heyday, to its eventual disappearance and recent re-introduction. Formerly cultivated on an astonishing scale in Eastern England, locally-grown saffron was once indispensable in cookery and medicine, was a premium dyestuff, and was even exported to mainland Europe.
WE ALSO delve into saffron’s health benefits, examine the issue of saffron substitutes and adulterants, and provide tips on cooking with saffron. The book finishes with a wealth of delicious recipes, showcasing this wonderful spice’s flavour, colour and versatility.
THIS BOOK is about dispelling some of the misconceptions held about saffron, about showing just how important saffron once was in England, and about encouraging its greater use now.
IN THE book, we reveal the fascinating untold story of saffron in England - from the time of its first introduction, through its golden heyday, to its eventual disappearance and recent re-introduction. Formerly cultivated on an astonishing scale in Eastern England, locally-grown saffron was once indispensable in cookery and medicine, was a premium dyestuff, and was even exported to mainland Europe.
WE ALSO delve into saffron’s health benefits, examine the issue of saffron substitutes and adulterants, and provide tips on cooking with saffron. The book finishes with a wealth of delicious recipes, showcasing this wonderful spice’s flavour, colour and versatility.
THIS BOOK is about dispelling some of the misconceptions held about saffron, about showing just how important saffron once was in England, and about encouraging its greater use now.
