Saffron

Saffron

The Gold of Cuisine

The world of Crocus sativus, also known as saffron, cannot be reduced its legends and paella. Discover the wonders of this mysterious stranger with the Thiercelin establishment, who have been working with it since 1809. Olivier Scola, chef at the Diane restaurant at the Fouquet's Barrière hotel in Paris, presents the uses of saffron, its favoured combinations, with a precise and simple guide to quantifies. Try out the recipes immediately using the samples provided. Learn to differentiate between real and fake saffron. Let the fire stigmata offer up their aromas and secrets. This book trims away the myths to leave the pistils of truth : the only gold in saffron is its colour, not its price.

TheThiercelin family, vinegar makers turned spice grinders, lead you through the saga of saffron, a story of seven generations. This story is also that of the women and men who cultivate it throughout the world, a labour of love so that this delicate amethyst flower may light up our autumn days and never fade away.

Follow the saffron trail to the Khorasan region in Iran, home to the poet Omar Khayyam. Discover the role of saffron today in the exclusive words of our great chefs and perfumers. For saffron is indeed the spice ofthe five senses, offering us a lesson in life, beauty, and wisdom, and who knows, possibly the keys to our harmony.