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Today I would like to introduce a book to you, which I really recommend. It’s an interesting and beautifully illustrated cookbook about saffron.
This book is a declaration of love for this wonderful spice!
It was written by Susanne Fischer-Rizzi and the photos are by Ulla Mayer-Raichle.
Susanne Fischer-Rizzi is considered a specialist in phytotherapy and aromatherapy, she trained as a naturopath and is the author of several books. Especially in the field of naturopathy and aromatherapy.
In addition, she has also written this great saffron cookbook.
In the info section of the book you will learn a lot about the history of saffron, where it grows, about the different qualities and how it is adulterated.
There is also a chapter on the healing properties of saffron and one on the correct handling of saffron.
The recipe section is divided into:
- Meat and poultry
- Pasta and Co.
- Vegetables and herbs
- Drinks and Liqueurs
- Wines and elixirs
The recipes are simply written and therefore easy to cook.
I think it’s wonderful that Susanne Fischer-Rizzi has collected recipes from all over the world.
She has collected them on her many travels and publishes them in this book.
The recipes are a delight for the eye and the palate!
The book was published in 2000 by AT-Verlag and has lost nothing of its relevance since then
The edition in the picture is one of the first. Back then the book was called “Gold in the kitchen” – the saffron cookbook.
Today’s title is just “The Saffron Cookbook”.
On Susanne Fischer-Rizzi’s webseit I learned the following:
“This book received the Silver Medal of the Gastronomic Academy of Germany, an award from Historia Gastronomica Helvetica as the best cookbook of the year, and the Swiss Gold Laurel Medal from Historia Gastronomica Helvetica.”
Unfortunately, the book is currently only available in German.
Of course, I have cooked a recipe from the book
I tried this wonderful saffron aioli, and I liked it very much
Here is the recipe, the text is faithfully reproduced, the photos are made by me:
- 2 egg yolks
- 1 pinch of freshly ground white pepper
- ¼ medium-hot Dijon mustard
- 1 tsp. saffron warmed and ground.
- Approx. ¼ l and additional 1 tbsp. olive oil
- 1 tsp. orange juice
- 1 tsp. lemon juice
- 2 cloves of garlic
- 2 tsp. finely chopped fresh thyme
Make sure the mixing bowl and ingredients are at room temperature.
Mix the two egg yolks in a mixer or in a bowl with an electric hand mixer with a pinch of salt, pepper, mustard and saffron. Add the oil drop by drop until the mixture has mayonnaise consistency. Then stir in the orange and lemon juice.
Now you have a fine saffron mayonnaise that goes well with tomatoes, cucumbers, rice salad, cold fish, etc.
If you continue the recipe, you will get aïoli: put the mayonnaise in the refrigerator for at least 2 hours. Mix the peeled garlic cloves, thyme and 1 tablespoon of olive oil in a blender. Stir the resulting paste into the chilled mayonnaise.
PS Aïoli tastes wonderful on toasted white bread, with warm baguette, with fried eggplant and tomatoes and with bouillabaisse.