Caviar: The Definitive Guide

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Price
$28.00
By
Wiley

General Information

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 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.

Details

Author
Natalie Rebeiz-Nielsen
Binding
Hardcover
Dewey Decimal Number
641
EAN
9780470392997
Edition
1
ISBN
0470392991
Label
Wiley
Languages
English
List Price
$40.00
Manufacturer
Wiley
Number Of Items
1
Number Of Pages
160
Product Group
Book
Product Type Name
ABIS_BOOK
Publication Date
2000-10-06
Publisher
Wiley
Studio
Wiley
Title
Caviar: The Definitive Guide

Latest reviews

Caviar, along with truffles and foie gras, are generally reagarded as the trinity of super deluxe food. For hundreds of years, the salted eggs of 3 species of sturgeon, harvested from the Caspian Sea, has delighted the senses with its subtle flavors, tender texture, and incredieble complexity. These eggs, this caviar, when properly made achieve greatness.


On the surface, caviar is a simple combination of eggs and salt. But as with all deluxe products, there is so much more to the picture. How and when the fish is caught, how the caviar is produced, how much salt is added to the eggs, and how the eggs are stored and shipped are all topics worthy of lengthy discussion. Caviar, The Definitive Guide, addresses these topics along with a compelling history, in an informative and fast-paced manner.

The authors, Susie Boeckmann and Natalie Rebeiz-Nielsen, both caviar experts, also address many contemporary caviar issues. For instance, they detail the very real possibility of certain sturgeon, most notably the Beluga, becoming extinct due to pollution and over-fishing. Outside of the Caspian, the authors cover other parts of the world where caviar is produced. For those interested in more in-depth information, a glossary explores issues like other species of sturgeon and other types of salted fish eggs.

At least half of the book is devoted to caviar recipes. For the most part, these recipes respect caviar by avoiding the temptation of including caviar in overly creative and unnatural combinations.

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