Produced by the Parisian caviar boutique Kaviari, which boasts that it supplies chefs such as Alain Ducasse, Yannick Alléno, Alain Passard, Bernard and Mathieu Pacaud, and Guy Martin, Caviar par Kaviari Paris offers a lavish guide to the origins and varieties of caviar, as well as recipes contributed from leading chefs. With the sturgeon fishing in the Caspian Sea currently banned, caviar supplies must rely on fish bred elsewhere, and the book pays particular attention to those raised in France, Italy, and China. Various Kaviar officials discuss the processes by which caviars are graded and the salting and aging required to produce consistency of taste and texture. A small number of recipes are provided supposedly for home kitchens but elegantly presented enough to serve as a first course in many fine dining establishments, from a scallop carpaccio to a red onion tarte tatin. And then there are recipes from other leading chefs, including Kei Kobayashi, Glenn Viel, Alexandre Couillon, Marc Haeberlin, and Frederic Anton. Perhaps more lush than practical, but still the work of a team of solid authority. Hardcover. Color photographs throughout. In French.
