Champagne and Caviar and Other Delicacies

Champagne and Caviar and Other Delicacies

by Judith C. Sutton
     
 

The quintessential guide to the luxuries of the gods, Champagne & Caviar & Other Delicacies makes the most extravagant foods accessible to every food lover by explaining the best ways to find, select, order, prepare and enjoy the world's most exquisite culinary indulgences. Opulent color spreads present everything from champagne, caviar, and chocolate to foie gras,

See more details below

Overview

The quintessential guide to the luxuries of the gods, Champagne & Caviar & Other Delicacies makes the most extravagant foods accessible to every food lover by explaining the best ways to find, select, order, prepare and enjoy the world's most exquisite culinary indulgences. Opulent color spreads present everything from champagne, caviar, and chocolate to foie gras, smoked salmon and truffles with panache and class. All hosts, worthy of the title, will want to display this book at home and flaunt their new knowledge at gourmet groceries and restaurants.

Imaginative recipes give serving suggestions for these extraordinary ingredients. Everyone from knowledgeable gourmets to neophyte epicureans will appreciate this addition to the BD&L successful series of books on the finer things in life including International Connoisseur's Guide to Cigars, Single Malt & Scotch Whiskey, The Martini Book, The New New York Bartender's Guide and The Mesa Grill Guide to Tequila.

Read More

Editorial Reviews

Library Journal
Less than ten dollars for a brief course on the history, geography, production, preparation, and appreciation of six gastronomic icons? An utter bargain! Champagne & Caviar is packed with interesting facts, e.g., the fat in foie gras is actually "good" for you and that elegant silver spoon will impart a metallic taste to your heavenly caviar. Each delicacy--champagne, caviar, chocolate, foie gras, smoked salmon, and truffles--has recipes with accompanying photographs. The book closes with an excellent resource guide and a reading list. One wishes only to understand certain omissions. Why, for example, are oysters given merely a supporting role in this cast of characters? Possibly not "luxurious" enough? And where is Serena Sutcliffe's classic work on champagne? A focused introduction would explain gaps that otherwise look like oversights. Nevertheless, this discerning volume will help both consumer and bon vivant navigate the world of costly little pleasures. [Sutton writes LJ's cookery column.--Ed.]--Wendy Miller, Lexington P.L., Lexington, KY

Product Details

ISBN-13:
9781579120382
Publisher:
Black Dog & Leventhal Publishers, Inc.
Publication date:
01/28/1998
Pages:
192
Product dimensions:
4.66(w) x 9.34(h) x 0.80(d)

Read an Excerpt

Smoked Salmon Tartare

You can prepare all the ingredients several hours in advance. Refrigerate them separately, covered, until ready to serve, but don't prepare the tartare until just before serving, or the acidic lemon juice will start to "cook" the smoked salmon, affecting its taste and texture. Garnish each serving with sevruga or salmon caviar if you like.

Serves 4 as an appetizer

3/4 pound salmon, thinly sliced, cut into 1/4-inch dice

1/4 cup minced red onion

2 tablespoons small capers

2 tablespoons chopped chives

1 tablespoon fresh lemon juice, or to taste

Freshly ground black pepper

Chopped chives, plus 8 to 12 chive "sticks" (1 1/2 - to 2 inch lengths), for garnish

Chopped dill for garnish

In medium bowl, combine salmon, onion, capers and chives and mix well. Add lemon juice and pepper to taste. Gently pack 1/4 of the mixture into a lightly oiled small rounded cup or very small bowl, then unmold onto center of serving plate. Repeat with remaining salmon mixture. Stick a few chive sticks into the center of each mound of tartare and sprinkle chopped chives and dill around each serving.

Champagne Sabayon

Sabayon is the French name for this rich but light custard, zabaglione is the Italian, for an Italian version, use a good-quality prosecco rather than Champagne. This is also good as a sauce served over fresh berries; in that case, the recipe makes enough for six servings.

Serves 4

4 large egg yolks

1/4 cup sugar

1/4 cup brut Champagne

Combine egg yolks, sugar and Champagne in deep medium size heatproof bowl or in the top of a large double boiler and whisk to blend, Set bowl or pan over barely simmering water (water should not touch bottom of bowl or pan) and, suing an electric mixer or whisk, beat until sabayon is very pale, light and thick, (3 to 5 minutes), Spoon into glass bowls or goblets and serve immediately.

Variation: Chilled Sabayon with Raspberries: Prepare sabayon as directed, but when removing it from heat, set bowl in a larger bowl or ice water and let cool, whisking occasionally. In small bowl, beat 1/2 cup heavy cream until it just holds firm peaks. Fold whipped cream into cold sabayon and spoon into bowls or goblets. Refrigerate until chilled. 1 1/2 to 2 hours.

Oysters on the Half Shell with Caviar

Makes 24 hors d'oeurvres

Kosher salt

24 oysters, well scrubbed

2 to 3 ounces caviar

Spread a 14-inch -thick layer of kosher salt on bottom of 2 large serving plates. Shuck oysters, discarding top shells and leaving oysters and their juices in cupped bottom halves of shells (but do loosen oysters from bottom shells).

Arrange oysters on serving plates. Spoon a dollop of caviar onto each and serve. (If you'd rather serve one platter at a time, garnish only one platter with caviar. Cover second platter with plastic wrap and refrigerate; garnish with remaining caviar just before serving.)

Excerpted from Champagne & Caviar &

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >