by Susan Pellowe
Revised Edition 1998, 52 pages
Renard Productions, Chicago, IL, USA
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.
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