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Nutritioniste Urbain - Le Petit Guide illustré du Safran Book

With this book, Bernard Lavallée aims to show, once again, that knowing a food from every angle is one of the best ways to maximize the pleasures of eating.
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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, iconic dishes.

This 64-page book presents the history of saffron, as well as providing all the advice you need to grow, harvest, process and cook it at home, with the collaboration of Micheline Sylvestre, one of the pioneers of saffron cultivation in Quebec.

In french only.