The first book to tell the fascinating story of the world's most expensive and precious spice. Since olden times saffron has been used not only as a seasoning but also as a medicinal plant, and its cultivation features in the history and culture of ancient Greece, Persia and Rome as well as England, primarily in Saffron Walden, Essex. The slender, dry crocus filaments add a rich color, fragrance and inimitable flavor to food qualities which have been prized in the cuisines of many countries. The book includes almost 100 recipes, ranging from the classic uses of saffron in the aromatic golden rice of Paella Valenciana and Bouillabaisse of the Nice coast, to more modern dishes. Beautiful illustrations.