Caviar: The Definitive Guide

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THE DEFINITIVE GUIDE TO BUYING, SERVING, EATING, AND ENJOYING THIS PRIZED DELICACY.

The History of cavier • Varieties of cavier
How to serve caviar • What to drink with cavier
Why cavier is good for you
Mouth-watering recipes, ranging from the simple to the exotic.

"I'd do anything for cavier and probably did."—Henry Kissinger on a visit to Moscow.

"One can be unhappy before eating cavier, even after, but at least not during."—Alexander Korda

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Über den Autor (2000)

An established authority on caviar, SUSIE BOECKMANN has worked in the industry for more than a decade, although her passion for and fascination with caviar started in the late 1960s when living in Madrid. Here she used to buy a kilo for next to nothing to share with her flatmates. Several years later, honeymooning in Iran, she ate caviar every day. Susie divides her time between London and France with her husband and two children.

NATALIE REBEIZ-NIELSEN was born in Denmark and lives in London. As an acknowledged caviar expert and Director of the internationally renowned Caviar House, Natalie has been responsible for setting up an extensive range of gourmet shops and seafood bars, including the flagship Caviar House restaurant and shop in Piccadilly, London. Natalie has also contributed her specialist knowledge on caviar in many newspaper and magazine articles.

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