Written by Sally Francis an agricultural botanist, the book dispels many of the myths surrounding saffron. There is a chapter on saffron's special chemistry, origins and background history. There is a chapter which includes production, markets, decline, disappearance and re-introduction. Finally a chapter on the uses of saffron including medicinal virtues, dyes and pigmentation. Then there are recipes like saffron ice- cream, saffron lamb rack with tabouleh and hummus and many more.
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