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 Emperors of Manchuria reserved for themselves the delicate golden caviar.
Today, caviar is widely available in a bewildering range of quality, 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. The art of eating and enjoying caviar has never been made easier.
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