by Olivier Le Goff
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Caviar: The Strange History and Uncertain Future of the World's Most Coveted Delicacy by Inga Saffron |
by Michael A. Ginor
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Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence by Katherine Alford |
The Philosopher Fish: Sturgeon, Caviar, and the Geography of Desire by Richard Adams Carey |
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Editorial Reviews
Product Description
A sumptuously illustrated guide to all aspects of caviar
A sumptuously illustrated guide to all aspects of caviar
Caviar takes the reader on an enticing gastronomic journey, as authorities Susie Boeckmann and Natalie Rebeiz-Nielsen reveal how to distinguish between the different varieties, how to serve caviar for optimum flavor and enjoyment, which drinks to offer alongside it, and more. Illustrated with fascinating archive material and gorgeous full-color photography, this book offers a complete range of enticing caviar recipes, from a simple boiled egg with caviar, to exotic canapés, to sushi combinations, to the Russian essential, blini with sour cream and caviar. It covers the history, production, presentation, and consumption of caviar. Plus, this wonderful book offers quick, easy introductions to the four major caviar varieties—Beluga, Osetra, Sevruga, and Golden Caviar.
Susie Boeckmann (London, UK), an established authority on caviar, has worked in the industry for more than a decade. Natalie Rebeiz-Nielsen (London, UK) is an acknowledged caviar expert and Director of the internationally renowned Caviar House. She has contributed her specialist knowledge of caviar to many newspapers and magazine articles.
From the Inside Flap
Caviar — food of the gods, and relished by lesser mortals too. For centuries the salted roe of the sturgeon has been highly prized — the ancient Phoenicians used caviar to sustain them in times of war and famine; Pliny and Ovid wrote about it; and the Russian Tsars and the Emperors of Manchuria reserved for themselves the delicate golden caviar.
Today caviar is widely available in a bewildering range of quantity, color and flavor. In Caviar Susie Boeckmann and Natalie Rebeiz-Nielsen reveal how to distinguish between the different varieties, how to serve it for optimum flavor and enjoyment, which drinks to offer alongside it; and even how caviar is considered a beauty treatment and aphrodisiac — not for nothing is it called "Aphrodite’s eggs".
Illustrated with fascinating archive material and sumptuous photography, the book offers a complete range of enticing caviar recipes from a simple boiled egg or jacket potato with caviar to exotic canapés, pasta, fish and sushi combinations and that Russian essential, blini with sour cream and caviar.
The art of eating and enjoying caviar has never been made easier.
See all Editorial Reviews
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Citations
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2
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cite this book:
- The Philosopher Fish: Sturgeon, Caviar, and the Geography of Desire by Richard Adams Carey in Back Matter
- Food Culture in Russia and Central Asia (Food Culture around the World) by Glenn Randall Mack in Back Matter
What Do Customers Ultimately Buy After Viewing This Item?
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34% buy the item featured on this page: Caviar: The Definitive Guide |
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26% buy Caviar: The Strange History and Uncertain Future of the World's Most Coveted Delicacy |
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21% buy The Philosopher Fish: Sturgeon, Caviar, and the Geography of Desire $14.19 |
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13% buy The World of Caviar |
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