The legendary pleasures of caviar are beautifully extolled here by Stokkebye, the owner of a Copenhagen caviar emporium, and the chefs of fourteen Northern European restaurants. A thorough natural history of the sturgeon and survey of the caviar industry precede a guide to caviar from eleven different types of sturgeon (including kaluga, asetra, sterlet, and baerii along with better known varieties).
The thrust of the book is the imaginative work of the chefs, who Stokkeby credits with creating a kind of "gastronomic poetry." Contributing restaurants are all renowned for their seafood, and include Michelin-starred establishments such as Vollmers in Malmo, Sweden; Restaurant Gastronome in Aarhus, Denmark; and Meierei Dirk Luther in Glucksburg Germany. The Relais & Chateau-marked Restaurant Lieffroy in Nyborg, Denmark is also here.
Photographs throughout the book are crisp and exciting, reflecting a variety of plating styles that range from classic to modernist. An impressive, inspiring collection.
Color photographs throughout, Hardcover. In English and Danish.
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