Caviar's popularity spread from Russia to Western countries in the 19th century, and nowadays caviar is one of the most prestigious and expensive culinary delicacies. The most valued caviars are Beluga, Ossetra and Sevruga. The beluga caviar is large in grain size, 3–4 millimeters in diameter, and the roe grains do not stick to each other. Beluga caviar varies in color from silver gray to black gray, and its taste is characterized as marine and buttery smooth. Ossetra caviar is obtained from Russian and Persian sturgeon. Its grains are gray or brown and can have a nutty flavor. Sevruga caviar is obtained from the star pond. Its grains are small and the taste is strong. Finally, «Golden caviar» is golden-yellow roe obtained from sterlet. It was once a delicacy of the Russian emperor, but nowadays sterlets have been fished almost to extinction. Malossol caviar is low in salt, typically 3–4%. It is consumed as a fresh product within half a year of harvesting the roe. Traditional caviar is more heavily salted and therefore keeps longer. Caviar is classified into two quality classes. First-class Beluga caviar is further classified into three classes based on color: lightest to the most prestigious class 000, medium gray to class 00 and dark gray to class 0. The book collects from knowledgeable sources a great number of possible preparations, but also tries to answer questions like «What is so special about caviar?», «What is caviar taste?», «Is caviar fish eggs?». It starts by describing the caviar, explaining the origin of its name, declining its different types, tracing its history, detailing about its production, including production of caviar in North America and United Kingdom. Further information about what this book is and what is not can be found in the introduction to the series, which can be read by clicking below the links to the other cookbooks included in g a s t r o n o m e s collection. The book ends by listing the written sources from where the recipes are taken, which can also serve as a mi-bibliography and further reading. «The best caviare comes from the northern part of Europe. It is composed of sturgeon’s roe preserved in salt, pepper, and onions, and then left to ferment. It is a very heavy article of food and difficult to digest. When the caviare is too hard, it can be softened by working it with olive oil and lemon juice. Lay it on a side dish with slices of lemon around; the caviare can also be garnished with finely chopped raw onions». [Charles Ranhofer, The Epicurean (1894)] Here are a few recipes (also read the contents page for more) 1. Blinni 2. Boiled salmon à la Russe 3. Canapé of caviar 4. Canapé of Caviare, Egg and Cucumber 5. Canapé of Olives and Pimientos 6. Canapé Riga 7. Canapé St francis 8. Canapés 9. Canapés À la frank a. watson 10. Canapés Moreno à la Russe 11. Canapés Souvaroff 12. Canapés Windsor with Caviare 13. Caviar à La Vefour 14. Caviar And Shrimps 15. Caviar Croustades 16. Caviar On Toast 17. Caviar On Toast With Olives 18. Caviar Pancakes 19. Caviar sandwiches 20. Caviar Sandwiches with eggs 21. Caviar Sandwiches with onion juice 22. Caviar Tartines 23. Caviar With Eggs 24. Caviar With Herbs 25. Caviare Bars 26. Caviare Medallions 27. Caviare on toast with cream 28. Caviare sauté 29. Caviare Toast, buttered 30. Cold caviar dressing 31. Cold Eggs à La Neva 32. Cold Eggs Carême 33. Coquilles Of Salmon, Siberienne 34. Danish Canapés 35. Devilled Caviar 36. Eggs à la russe 37. Eggs And Caviar Canapés 38. Eggs Malikoff 39. Eggs Romanoff 40. Eggs Stuffed With Caviar...
