Caviar: Definitive Guide (Hardcover)

Susie Boeckmann and Natalie Rebeiz-Nielsen are well-known names in caviar circles, their credentials second to none. Subtitled A Comprehensive Guide, their book begins with an exploration of the history of caviar and the various sturgeon fisheries around the world. Its compelling size--the largest species, the Beluga, can grow to 20 feet over a lifetime of perhaps 170 years--and hieratic appearance make the sturgeon an apt fish for ceremony: it has often been claimed as a royal prerogative. Ceremony, too, surrounds the preparation and tasting of caviar, fascinatingly described here. (The correct way to taste it is to eat a little from the back of your hand, between thumb and forefinger.) They conclude with a very generous selection of recipes ranging from canapés to full-blown entrees, all designed to showcase the qualities of the black gold. In most of these the caviar plays the role of garnish--the "Watercress Cappuccino with Caviar" is a particularly exquisite example. A number of recipes, though, use it freely and lavishly, including one that sums up the essence of the book, and of this amazing food, the creamy "Spaghettini with Caviar and Champagne Sauce", which the authors rightly describe as "stunning" in its combination of simplicity and utter luxury. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.

Book Description
A sumptuously illustrated guide to all aspects of caviarCaviar 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 canapes, 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.

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• Books > Food & Drink > Fish & Seafood
• Books > Food & Drink > Reference & Gastronomy > Gastronomy
• Books > Food & Drink > Reference & Gastronomy > History of Food

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