Sandra Durrer

This book has three big weaknesses.

1) It seems to be largely put together of preexisting articles, without being edited for the book. As a result certain parts are repeated again and again.

2) The authors really like calling saffron 'das rote Gold'. This would work better if it weren't repeated quite so often.

3) The recipes are probably impressive dishes when prepared by the top chefs who created them. They aren't useful for a normal household.

There is certainly a lot of good information about saffron here, but it doesn't come together as a good book.… (altro)