I am a food, travel, and cookbook photographer based in Los Angeles. A couple years ago, I traveled to the village of Krokos, one of forty small Greek villages in the Kozani region of Northern Greece, to photograph the annual saffron harvest with my boyfriend and fellow photographer. When we returned to Los Angeles, I began a collaboration with Greek-American chef, Christina Xenos, to develop recipes for this beautiful little book about saffron. This slender cookbook contains a brief history of saffron with tips on how to use and properly store the spice, 12 saffron recipes, and a photo essay of the saffron harvest in Krokos. It's a perfect gift for someone who loves food, cooking, travel, exotic herbs and spices, gardening, flowers, Greece, food or landscape photography.


Saffron Cookbook Details

* This listing is for one soft-cover cookbook, 6.14 x 9.21 inches, 88 pages, color photographs throughout, perfect bound.

* Printed on uncoated, environmentally certified and recycled paper from a sustainable source. The ink used is vegetable-based.

* Each cookbook is carefully wrapped and is gift-ready. Please let me know at checkout if you’d like me to include a personalized note with your cookbook - free of charge.

* The book is shipped flat in an industrial-strength rigid mailer with a USPS tracking number.

* The colors of the cookbook photos may vary slightly from how they appear on your screen.


About Saffron

Saffron spice is expensive because the saffron harvest process is done completely by hand. Harvest begins at dawn when the antioxidants within the flowers are at their peak. Harvesters pick hundreds of the low-growing saffron flowers each day and collect the blooms into baskets. Evenings are spent sorting through the collected flowers - separating the thin, red saffron filaments from the purple flower petals and the yellow stamens. Saffron blooms only once a year in late October and harvest lasts for 2-3 weeks. Greek saffron is of the highest quality in terms of color, flavor, aroma, and medicinal use. Saffron is a powerful antioxidant, is high in vitamins and minerals, and has been used since ancient times to treat many ailments.

It takes about 150 flowers (or 450 red stigmas) to make one gram of saffron spice -- that's approx 75,000 flowers to produce just one pound!

In 1998, the Kozani region of Northern Greece was granted the prestigious status of Protected Designation of Origin.


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Here's a YouTube link of Chef Christina Xenos demonstrating how to make a few recipes from the Saffron cookbook, as well as a short video about the saffron harvest in Greece: https://youtu.be/p9ToGVUkKcM

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Thanks for looking!


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If you are interested in licensing the usage of any photograph from the Saffron cookbook, please convo me for details.

Copyright © Emily Brooke Sandor. ALL RIGHTS RESERVED.