Boeckmann, Susie & Rebeiz-Nielsen, Natalie. Caviar: a true delicacy - 25 recipes to enjoy & impress. Macmillan: New York, USA 1995. 4to sm HC 64pp. VG/VG
Caviar has been a highly prized delicacy for centuries - it was the subject of ancient Persian stories and Russian poetry, and under the rule of the Russian czars, families made their fortunes selling the finest caviar.
In Caviar, authors Suzie Boekmann and Natalie Rebeiz-Neilsen discuss the most popular types of caviar with luscious descriptions of their appearance and taste, including how to recognize the best-quality caviar. As the authors explain, the highest price doesn't necessarily mean the best quality; Sevruga, the least expensive caviar, is highly appreciated for its fine grain and uinque flavour. On the other hand, golden caviar is so rare, it has traditionally been kept exclusively for royalty. With gorgeous color photography throughout, there are 25 easy-to-prepare recipes for enjoying caviar any time of the day, be it for breakfast, as a canapé, with blinis and accompaniements, or as part of a delicious dinner like Spaghetti with Caviar and Asparagus or Sea Bass with a Cream and Caviar Sauce.
Caviar is the ultimate gift book for fine food lovers. If you like Caviar, also look for Oysters in the same series.
Suzie Boeckmann is British born and lives in London and France with her husband and two children. Her passion for and fascination with caviar started in the late 1960's when she lived in Madrid. On her honeymoon in Iran she ate caviar every day. She has been working in the caviar industry since 1990.