Table of Contents

Introduction: Why Caviar? 1 Sturgeon: The Jurassic Fish 2 Ikra: The Soul of Russia 3 Chav-jar: Iran's Story 4 Caviales comes to Europe 5 An American Caviar Rush 6 Crisis in the Caspian 7 How to Make a Sturgeon 8 Roe on Roe: Alternative Eggs 9 Caveat Emptor: How to Buy it 10 How to Enjoy Caviar Recipes Appendix Select Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index

About the Author

Nichola Fletcher is a member of the Guild of Food Writers and has written six books on food history and cooking. She won the Gourmet Voice Silver award and was shortlisted for The Guild of Food Writers awards for her book about the history of feasting. In 2008 she won a Gourmand World Cookbook Award for best single-subject cookbook.

Reviews

'These are food memoirs, salacious and exotic, colorful, powdered, sweet, greasy and globe-trotting ... sharp and speedy little reads, spotted with off-kilter illustrations' - Chicago Tribune 'The Edible series of little yellow hardbacks has established itself as the backbone of the food history section. They are well-researched and illustrated with a pleasing balance of anecdote and serious history.' - The Bookseller