THE DEFINITIVE GUIDE TO BUYING, SERVING, EATING, AND ENJOYING THIS PRIZED DELICACY.
The History of cavier · Varieties of cavier
How to serve caviar · What to drink with cavier
Why cavier is good for you
Mouth-watering recipes, ranging from the simple to the exotic.
"I'd do anything for cavier and probably did."—Henry Kissinger on a visit to Moscow.
"One can be unhappy before eating cavier, even after, but at least not during."—Alexander Korda
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
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.About the Author :
NATALIE REBEIZ-NIELSEN was born in Denmark and lives in London. As an acknowledged caviar expert and director of the internationally renowned Caviar House, Natalie has been responsible for setting up an extensive range of gourmet shops and seafood bars, including the flagship Caviar House restaurant and shop in Piccadilly, London. Natalie has also contributed her specialist knowledge on caviar in many newspaper and magazine articles.
An established authority on caviar, SUSIE BOECKMANN has worked in the industry for more than a decade, although her passion for and fascination with caviar started in the late 1960s when living in Madrid. Susie divides her time between London and France with her husband and two children.
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Description du livre Houghton Mifflin Harcourt, 2000. Hardcover. État : New. Never used!. N° de réf. du libraire P110470392991
Description du livre Houghton Mifflin Harcourt. Hardcover. État : New. 0470392991 New Condition. N° de réf. du libraire NEW7.0177535
Description du livre Wiley, 2000. Hardcover. État : New. 1. N° de réf. du libraire DADAX0470392991