Saffron has allured us with its golden hues throughout time. It was the darling of the medieval kitchen, the saviour of the apothecary’s chest, and gave cloth a regal glow.
From the middle ages through to the eighteenth century, there was a thriving saffron industry in England and some claimed English saffron was the best in the world.
The town of Chipping Walden adopted the spice’s name during the the fifteenth century and is now known as Saffron Walden.
By the end of the nineteenth century, saffron production in England had all but disappeared, although it is seeing something of a revival at the present day.
So it is time that we embraced the delight of cooking and baking with saffron, upholding our old traditions.
Sam Bilton shows how a few saffron fronds can make your meal a thing of great beauty.
This book is split into two parts, Part 1 covers the Story of of Saffron, whilst Part 2 covers recipes.