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Saffron & Currants:
A Cornish Heritage Cookbook
by Susan Pellowe
Revised Edition 1998, 52 pages
Renard Productions, Chicago, IL, USA
ISBN 0-9623507-2-9
Item #003
Retail $6.00
Why is saffron a distinctive spice in the cooking and baking of
Cornwall?
What's the difference between Currany 'Obbin and Figgie Duff?
Is Hevva Cake really heavy?
Who drinks mahogany?
Susan Pellowe's delightful Cornish Heritage Cookbook is a tribute
to her Cornish parentage, her curiosity about her own ethnic foods,
and her many
visits and friends in Cornwall. In 1996, Susan Pellowe was
named a Bard of Cornwall for her services in preserving and furthering
Cornish culture. The revised edition includes an improved center
spread with general rules for using saffron and a conversion
chart for American/Imperial/metric
measurements. Humor, rare recipes, and a sense of Cornish tradition
make SAFFRON & CURRANTS: A Cornish Heritage Cookbook
a unique and cherished addition to your shelf.
Table of Contents:
• SAFFRON: The Price of It!
• Why in Cornwall?
• Where Else in the World?
• Throughout the Isle
• Recipes
• The Pellowe Pasty
• General Rules for Saffron
• Strictly for Medicinal Purposes
• Botanically Speaking
• Harvesting Heaps of Purple;
• CURRANTS: Currant Usage; Bibliography
and Further Reading; Measurement Charts.
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