Why Caviar Is Coveted (and Why You Shouldn’t Be Afraid of It)

A guide to those prized, pearly fish eggs and the interesting ways L.A. chefs are putting them to good use
Jean Trinh • Los Angeles Magazine • October 22, 2019
For the uninitiated, caviar can be intimidating. The glistening beads of salt-cured roe are often associated with mother-of-pearl spoons, fancy bottles of champagne, and multiple dollar signs. While caviar can definitely be filed under...
The full article can be read on the Los Angeles Magazine website.

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