The Definitive Guide.
Caviar - food of the gods, and relished by lesser mortals, too. For centuries the salted roe of the sturgeon has been highly prized. Today caviar is widely available in a bewildering range of quality, colour and flavour. This book reveals how to distinguish between the different varieties, how to serve it for optimum flavour and enjoyment, which drinks to offer alongside it; and even how caviar is considered a beauty treatment and aphrodisiac.
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 canapes, 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.
- Publication Date:
- 01 / 01 / 1999
- 224 x 287 x 15mm