Cooking With Caviar Cookbook

$ 28.00
$ 28.00
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Meet Cooking with Caviar, our debut cookbook. The twelve recipes inside, one for each variety of caviar and roe in our collection, were developed by some (of the many) incredible chefs that we have the privilege of working with from the Bay Area and beyond. With this book, we hope to inspire the home cook to feel empowered and inspired to use this very special ingredient in interesting ways.


Special Thanks to our Contributing Chefs:

Chef Austin Adler, Maple & Ash | Chicago, IL & Scottsdale, AZ
Chef Bonnie Morales, Kachka | Portland, OR
Chef David Aviles, Ungrafted | San Francisco, CA
Chef Erik Harrelson, Rotunda at Neiman Marcus | San Francisco, CA
Chef Jason Halverson, Hi Neighbor Hospitality Group | San Francisco, CA
Chef Jeff Thurston, The Huntington Library | Pasadena, CA
Chef Joseph Offner, Bar Sprezzatura | San Francisco, CA
Chef Josh Dorcak, MÄS | Ashland, OR
Chef Ki Chung, Bar Maze | Honolulu, HI
Chef Mike Lanham, Anomaly | San Francisco, CA
Chef Roberto Riveros- Leyton & Chef Francisco Simón, Navio Ritz Carlton | Half Moon Bay, CA
Chef Sharon Li, The Caviar Co. Champagne Lounge | Tiburon, CA


When you receive your box, transfer caviar and roe directly to the refrigerator. To maintain peak freshness, please store it in the coldest area of your refrigerator. Caviar and roe will remain fresh for 4 weeks when refrigerated and unopened.

Blini and latkes should be stored in the freezer as well as your ice packs, if you’d like to reuse them.