Caviar, along with truffles and foie gras, are generally reagarded as the trinity of super deluxe food. For hundreds of years, the salted eggs of 3 species of sturgeon, harvested from the Caspian Sea, has delighted the senses with its subtle flavors, tender texture, and incredieble complexity. These eggs, this caviar, when properly made achieve greatness.
On the surface, caviar is a simple combination of eggs and salt. But as with all deluxe products, there is so much more to the picture. How and when the fish is caught, how the caviar is produced, how much salt is added to the eggs, and how the eggs are stored and shipped are all topics worthy of lengthy discussion. Caviar, The Definitive Guide, addresses these topics along with a compelling history, in an informative and fast-paced manner.
The authors, Susie Boeckmann and Natalie Rebeiz-Nielsen, both caviar experts, also address many contemporary caviar issues. For instance, they detail the very real possibility of certain sturgeon, most notably the Beluga, becoming extinct due to pollution and over-fishing. Outside of the Caspian, the authors cover other parts of the world where caviar is produced. For those interested in more in-depth information, a glossary explores issues like other species of sturgeon and other types of salted fish eggs.
At least half of the book is devoted to caviar recipes. For the most part, these recipes respect caviar by avoiding the temptation of including caviar in overly creative and unnatural combinations.