Saffron

Winner of the M.F.K Fisher Award for Excellence in Culinary Writing from Les Dames d'Escoffier New York Times Best Cookbooks of the Year Wall Street Journal Best Cookbooks of the Year BBC Food Programme Best Cookbooks of the Year A glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes. "This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food." --Nigella Lawson "Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country." --Yotam Ottolenghi "Not just a great cookbook but a book full of stories – a love letter to Iran and its people." --Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook. Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians, and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.

“Glorious.” —Kirkus Reviews A colorful journey of self-discovery and identity, this sweet, vibrant picture book follows young Leila as she visits her grandmother’s house for their weekly family dinner, and finds parts of herself and her heritage in the family, friends, and art around her. Sometimes I’m not sure if I like being me. When Leila looks in the mirror, she doesn’t know if she likes what she sees. But when her grandmother tells her the saffron beads on her scarf suit her, she feels a tiny bit better. So, Leila spends the rest of their family dinner night on the lookout for other parts of her she does like. Follow Leila’s journey as she uses her senses of sight, smell, taste, touch to seek out the characteristics that make up her unique identity, and finds reasons to feel proud of herself, just as she is.

Saffron: Science, Technology and Health summarizes the scientific, technical and health aspects of this crop. Saffron possesses unique agronomical, ecological, social and physiological characteristics. And, there are various chemical components present in saffron, including carbohydrates, minerals, vitamins, color pigment, aromatic and flavoring agents. Saffron has a long history of use in traditional medicine, and in recent years, the application of saffron in the medical industry as a cancer curing and antidepressant agent has brought more attention. There is also a growing trend of saffron use in the conventional food industry, including saffron desserts, cream, butter, beverages, powders, cake mixes and soups. Intended for nutrition scientists and scientists and technologists working in the areas of food, agriculture, new product development and pharmacology. Summarizes the scientific, technical and health aspects of saffron Explores the use of saffron in the conventional food industry in the development of new products Uncovers the unique agronomical, ecological, social and physiological characteristics of saffron

When her troubled past resurfaces with tragic consequences, Maryam departs for the remote Iranian village of her youth, followed by her daughter Sara, who finally learns the price her mother paid to secure her own freedom.

Saffron: The Age-Old Panacea in a New Light is the first book to detail the functions and effect of saffron in medicinal situations. This book explores the medicinal aspects of saffron and the effect saffron imparts on various diseases of the central nervous system, cardiovascular system, digestive system, locomotor system, urogenital system, eye, skin, and immune system, along with their mechanism of action. This perpetual bulb found mainly in Asia and Europe, Iran, India and Mediterranean countries has been shown to reduce seizures, delay convulsions, and as a neuroprotective agent against cerebral ischemia, brain damage, and Alzheimer's and Parkinson's disease. In addition, it also reduces depression, hypnosis and anxiety and enhances learning and memory skills. Outlines the history of the medicinal use of saffron Provides details on the mechanism of action of saffron Explores the effect of saffron on specific aspects of the body

From the vibrant souks of Tripoli and Beirut to the quiet calm of the Chouf Mountains and Qadisha Valley, Lebanon is a land of bold colours, exquisite flavours and hidden beauty. For this gorgeous book, John Gregory-Smith travelled the length and breadth of the country to bring back the very best of Lebanese cuisine. Classic streetfood, delicate pastries and little known Druze recipes are given John's signature twist, creating dishes that are bursting with flavour and sure to become star players in your kitchen. With stunning location photography to bring the country to life, Saffron in the Souks is sure to delight and inspire its readers.

There are few words as evocative as saffron. Over thousands of years it has perfumed the halls of Crete's palaces, made Cleopatra more alluring, and driven crusaders and German peasants to their deaths. While spices that drove adventurers to the ends of the earth, such as cinnamon, mace, and ginger, have become commonplace, saffron remains tantalizingly exotic. Nothing more than the dried stamens of the autumn-flowering purple crocus, it might as well be fairy dust. Resistant to modern horticultural technology, the fragile blossoms must still be gathered by hand from the ancient fields of Iran, Greece, Italy, southern France, and Spain. Secrets of Saffron is the story of this extravagant rover. Guided with wit and assurance by acclaimed food writer Pat Willard, we roam the rich landscapes of history and personal memory. We dine in the heavenly gardens of Persia; bathe with Alexander the Great; are served golden swans at the medieval court of France. With Willard's help, we also discover the quiet comforts of saffron, from soups that have eased illness to pies that defy death, until we arrive at last in the present day at a small garden in Brooklyn. Told in sumptuous prose, complete with fabulous ancient and modern recipes—including a Moorish wedding feast, a luscious creme brulee, and a balm for an aching heart—Secrets of Saffron will awaken in you a voracious desire for the private pleasures of this most precious spice. "I am impressed by Pat Willard's singleminded devotion to one of my favorite subjects. I have been under saffron's spell for some time and it is an integral ingredient in my cooking. I love the romance of its noble and complicated history, as well as the painstaking process of cultivation." —Todd English, author of The Olives Dessert Table "Saffron, the haughtiest, most expensive, and most mysterious of spices, has found its rightful biographer in Pat Willard, who plumbs its historical, mythological, and psychological depths with illuminating insight and a richly evocative (and surprisingly personal) prose. For saffron lovers, this book is a necessary read; for those like myself who have previously equated that spice with such culinary esoterica as gold leaf flakes or wild fennel pollen, Secrets of Saffron is a revelation—and a highly enjoyable page-turner, as well." —John Thorne, author of Outlaw Cook and Pot on the Fire "An admiring account of an exotic spice with a long and varied history, by a food writer whose imagination keeps the story light and lively... a charming little gift for an inquisitive cook."—Kirkus Reviews

An exotic tale of lost family secrets...

Saffron explores the properties, metabolism and health effects of saffron ingredients, along with processing issues and the industrial applications that are affected by these aspects. The book addresses the in vitro and in vivo antioxidant activities of bioactive compounds found in saffron and investigates recovery methods for the extraction of these target ingredients, as well as their encapsulation. Each of these methods aims to prevent the degradation of saffron's bioactive compounds by environmental factors and to improve their bioavailability in different applications. The book is an excellent reference for food scientists, technologists, chemists, new product developers, researchers, academics, professionals working in the food industry, and pharmacologists, pharmacists and clinicians interested in nutrition and metabolism. Analyzes the potential of already commercialized processes and products Discusses metabolomics, the effect of saffron on chronic diseases, and its efficacy and safety issues Investigates recovery technologies and applications in foods and nutraceutical markets

Saffron is a precious spice which is mainly grown in Iran, India, Spain, Greece, Italy, Pakistan, Morocco, and central Asian countries. Until recently, saffron was perceived only for its value as a spice. However, with recent research findings pointing to the medicinal properties of saffron such as its antimicrobial, anticarcinogenic and antioxidant effects, interest in this plant has increased. The book presents a comprehensive account of saffron which includes the historical background, acerage underproduction, yield and applications, botanical ecophysiology, production technology, irrigation, pests, diseases and weeds, genetics, sterility, reproduction and production of secondary metabolites by in vitro method, economic aspects, indigenous knowledge in saffron production, processing, chemical composition and quality control, and research strategies.

For Doreen Hassan, Hyderabad is not just where her roots lie, it is also the city that informs the way she and her family lead their lives. Known and loved for their legendary hospitality for over four decades, Doreen and her husband, Peter Toghrille Hassan, have preserved a way of life, a culture and a cuisine with great affection and pride in their cosmopolitan home in Delhi, passing their love for food, family and friendships to their children and grandchildren. This is not a collection of Hyderabadi recipes that stops at the biryani or the Mirchi ka Saalan or kebabs or Shahi Tukra. It is a personal story a tribute to the city that Doreen calls home. Over the decades, she has archived priceless family recipes from her husband's storied Hyderabadi family. The result is an astonishingly rich record of culinary history, which speaks of a city that absorbed influences from across the world and made them its own.

A joyous celebration of a girl's first family outing in a new country

Providing a comprehensive and contemporary overview of the status of this particular genus, this book will be of interest to all those concerned with the study and uses of spices, medicinal and aromatic plants.

Gifted journalist Gelareh Asayesh writes indelibly of her struggle to balance an Iranian childhood with her adult life in America. "A brave and beautifully written memoir that should be read by all who seek to understand Iran, America, or the divided life of the exile. Rarely have the enduring questions of time, place, faith, and identity been explored with such an array of amazing images. -Tom Drury, author of The Black Brook

Hindutva is the only binder which can galvanize the Indian nation towards progress and prosperity. In essence, nationalism is synergy. The effort of four Indians should yield the result equivalent to five or six of them. Most Christians and Muslims of India have a Hindu ancestry. Their collective memory has not necessarily forgotten their castes. It is not uncommon to find a Catholic claiming himself to be a Brahmin and insisting on a Brahmin bride. Nor is it unusual to come across a Muslim who claims that he is a Rajput to indicate that he is not a convert from any other caste. The Bohras are forthright in their claim that all of them were converted from Brahmins.

Table of Contents The Magic of Saffron Introduction Saffron Test How to Use Saffron? Cultivating Saffron Right Soil for Saffron Preparation of the Soil Crocus Diseases and Infections Harvesting Your Saffron Drying of Saffron Using Saffron in Cuisine Traditional Cooling Saffron – Almond Drink Saffron for Beauty and Health Saffron for Lightening the Complexion Beauty lotion Saffron to Cure Diseases Depression Cure Getting Rid of Kidney Stones Saffron as a Cold Preventative and Cure Saffron Milk Saffron as a Headache Remedy Best Moisturizing Lotion Saffron for Women’s Personal Health Teething problems Appendix Where Do You Get Edible Camphor? Conclusion Author Bio Publisher Introduction The moment you hear the word “saffron”, your immediate reaction is the vision of an exotic, valuable and very expensive spice. You may also think of a golden – orangeish color. The term saffron comes from the Persian term Zaferan for orange gold. That is because the Persians were supposed to be the first of the culinary gourmets to use saffron in cooking. They already knew all about the healing qualities of this precious spice and used it extensively in medicine. But when they found out that just a couple of stigmas of the precious crocus was able to give their dishes a lovely tint, aroma, and look, saffron came into popular usage. It is also said that saffron was used extensively in China, more than 2000 years ago, where it was used in herbal medicine. A saffron plant had up to four flowers. Each of them had three Crimson and bright stigmas. These stigmas are the most precious providers of saffron in their dried form. In ancient Greece, which is also a contender for “we discovered saffron first,” the people of Minoan and Cretan origin painted beautiful paintings of saffron collectors on their walls. Santorini excavations, going back to the Bronze Age, – more than 5000 years ago have extremely well defined frescoes of saffron collectors , wearing their native garb. This plant, belongs to the crocus family, and is called Crocus Sativus. It is supposed to be a native of Southwest Asia, from where it slowly and steadily spread to North America, North Africa, and Europe. As time went by, and people began to use new sea routes to discover brave brand-new worlds, the demand for more and more saffron began to grow, especially in ancient civilizations where cuisine and the standard of living was steeped in luxury. This is why the conquering Romans who could not do without crocus, make sure that wherever they went, they did take some crocus bulbs and corms along with them. Since those long gone days, this is considered to be one of the most expensive and exotic of spices known to mankind.

A brief meeting with a Buddhist nun in India made a deep impression on Christine Toomey. It sent her on a two-year, 60,000-mile odyssey to learn more about the contemporary women choosing in their thousands to become part of a long tradition of female spirituality that stretches back through the centuries and now embraces the radical possibility that the next Dalai Lama could be female. In The Saffron Road, Toomey follows in the footsteps of earlier generations of Buddhist nuns to trace the routes by which the philosophy has spread from a solitary order in a remote area of India in the 5th century BC, via 1950s San Francisco where Zen was popularised by the Beat generation, to the globally-renowned practitioners of mindfulness of today. Beginning her journey in the Himalayas, close to the birthplace of the Buddha, Toomey travels from Nepal, to India, through Burma, Japan and on to North America and Europe, along the way visiting contemporary nunneries to meet the women who practise there. Amongst those she talks to are a group of "kung fu" nuns, an acclaimed novelist, a princess, a concert violinist, a former BBC journalist, and a one-time Washington political aide. Through these conversations, the daily reality of the Buddhist existence is gradually revealed, together with the diverse spiritual paths leading these women towards nirvana. Combining travelogue, history, interviews and personal reflection, The Saffron Road opens the door to a rarely glimpsed world of ritual, discipline and enlightenment.

"Michael McClure shares a place with the great William Blake, with the visionary Shelley, and with the passionate D.H. Lawrence."—Robert Creeley "Without McClure's roar there would have been no sixties."—Dennis Hopper "Michael McClure's poetry and prose is one of the more remarkable achievements in recent American literature."—Times Literary Supplement "McClure's poetry is a blob of protoplasmic energy."—Allen Ginsberg