Cavier - The Definitive Guide
Language: English
Published by Mitchell Beazley, 1999
- Softcover
- Used
Condition: Used - Very good
£ 9.38
Quantity: 1 available
Add to basketItem description from seller
: Esta guía definitiva sobre el caviar explora en detalle este manjar, desde su historia y producción hasta su degustación y maridaje. Con 160 páginas, ofrece una visión completa para los amantes de la gastronomía y aquellos interesados en el mundo del caviar. EAN: 9781840001778 Tipo: Libros Categoría: Otros Título: Cavier - The Definitive Guide Autor: Susie Boeckmann| Natalie Rebeiz-Nielsen Idioma: en Páginas: 160 Formato: tapa dura Año de publicación: 1999.
Seller Inventory # Happ-2026-03-02-9b938beb
- Title
- Cavier - The Definitive Guide
- Author
- Susie Boeckmann; Natalie Rebeiz-Nielsen
- Publisher
- Mitchell Beazley
- Publication year
- 1999
- Condition
- Very Good
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 1840001771
- ISBN 13
- 9781840001778
"Synopsis" may belong to another edition of this title.
Review
Susie Boeckmann and Natalie Rebeiz-Nielsen are well-known names in caviar circles, their credentials second to none. Subtitled A Comprehensive Guide, their book begins with an exploration of the history of caviar and the various sturgeon fisheries around the world. Its compelling size--the largest species, the Beluga, can grow to 20 feet over a lifetime of perhaps 170 years--and hieratic appearance make the sturgeon an apt fish for ceremony: it has often been claimed as a royal prerogative. Ceremony, too, surrounds the preparation and tasting of caviar, fascinatingly described here. (The correct way to taste it is to eat a little from the back of your hand, between thumb and forefinger.) They conclude with a very generous selection of recipes ranging from canapés to full-blown entrees, all designed to showcase the qualities of the black gold. In most of these the caviar plays the role of garnish--the "Watercress Cappuccino with Caviar" is a particularly exquisite example. A number of recipes, though, use it freely and lavishly, including one that sums up the essence of the book, and of this amazing food, the creamy "Spaghettini with Caviar and Champagne Sauce", which the authors rightly describe as "stunning" in its combination of simplicity and utter luxury. --Robin Davidson
"About the title" may belong to another edition of this title.
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