Because saffron (Crocus sativus) is not confined to legends and paella, discover the riches of this beautiful unknown, thanks to the knowledge of the Thiercelin house, which has been working with it since 1809. Olivier Scola, from the restaurant Le Diane, Fouquet's Barrière, through its recipes, familiarizes you with the use of saffron, its favorite accords, its precise and simple dosage. Test the recipes immediately using the free pods! Learn to differentiate true from false: the three stigmata of fire will reveal their aromas and secrets to you. This book brushes aside the myths to delve into the reality of saffron: real saffron only has gold in color... not in price. Beyond the saffron epic, it is good to listen to the story of vinegar makers who became spice grinders, a story that takes the time to tell it, over seven generations. Saffron is also the story of women and men devoted to its culture throughout the world. So much effort so that this delicate amethyst flower lights up autumn and does not disappear... Follow the saffron to Iranian Khorasan, province of the poet Omar Khayyam. Discover saffron news through unpublished words from great chefs and perfumers. Because saffron is indeed the spice of the five senses, opening to a lesson in life, beauty and wisdom. What if saffron held the keys to our harmony?
This Zanthoxylum native to Nepal, known as Timut pepper or Nepal pepper, has many names taken from literature or traditional usage: Timur, "Timur pepper," Tebu, Timpur, Prumo, toothache tree, Nepal pepper, and many others. This Nepalese pepper is distinguished by its unique tutti frutti and grapefruit aroma. Absolutely incredible! To use it, crush it lightly before adding it to your dishes to reveal its citrus flavors. Perfect for enhancing fish, shellfish like lobster or scallops, white meats, duck, or in salads (the combination with tomato is breathtaking). Not to mention chocolate and fruity passions.
