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Caviar: Definitive Guide by Susie Boeckmann (Hardcover, 2001)

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Product Description : Caviar: The Definitive Guide THE DEFINITIVE GUIDE TO BUYING SERVING EATING AND ENJOYING THIS PRIZED DELICACYThe History of cavier Varieties of cavierHow to serve caviar What to drink with cavierWhy cavier is good for youMouthwatering recipes ranging from the simple to the exoticId do anything for cavier and probably didHenry Kissinger on a visit to MoscowOne can be unhappy before eating cavier even after but at least not duringAlexander Korda(IT'S AN USED PRODUCT)

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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.