Roe and Roe Gastronomy
Buch in deiner Nähe kaufen
Beschreibung
Roe can be eggs from sturgeon, but roe are much more than caviar. This book therefore also covers the roe we call kaviar from other fish species such as flatfish, cod, mullet, haddock, capelin, and herring, as well as from crabs, prawns, lobsters, and cephalopods. It also discusses caviar substitutes made from fish meat and seaweed.
The book provides a popular description of what roe are and how we can use them in our cooking in a sustainable way that respects nature and focuses on taste and texture, especially in a plant-forward cuisine. Roe contains good nutrients and has umami taste as well as a crunchy or creamy texture. Roe can therefore be used as a tasty ingredient and accompaniment to many different dishes.
As a food, roe have a variety of uses from everyday popular dishes such as cod roe, to popular seasonal delicacies like lumpfish roe, to sought-after and expensive gastronomic delicacies like caviar. Roe come in a wide variety of colours, sizes, flavours, and textures and, as such, can find their way onto our plates in multiple ways.
The book illustrates the different uses of many types of roe in both classic and reinterpreted dishes, as well as completely novel preparations. It is the result of a collaboration between a chef and a scientist, who have joined forces in the kitchen to learn more about roe by tasting, experimenting, and combining curiosity and knowledge with good culinary craftsmanship. The book is aimed at a wide audience interested in food.
“...blurb to come...”
Harold McGee, author of On Food & Cooking: The Science & Lore of the Kitchen and Keys to Good Cooking
Ole G. Mouritsen, PhD, DSc, d.h.c., is a professor emeritus of gastrophysics and culinary food innovation at the University of Copenhagen. He is president of the Danish Gastronomical Academy and Japanese Cuisine Goodwill Ambassador.
Klavs Styrbæk is a chef and leader of the gastronomic enterprise STYRBÆKS, which includes a gourmet restaurant, a cooking school, a catering service, and a product development branch.
Roe are the eggs from fish, crustaceans and mollusks. The eggs contain the germ for the next generation along with a plethora of nutrients. Roe are also food for other animals in and by the sea as well as for humans. From simple cod roe, over lush lumpfish roe, to exclusive caviar, we consume roe both as a standard commodity, a seasonal specialty and a gastronomic delicacy. Roe is found with a range of egg sizes, colors, textures and flavors and thereby can find their way to our plates in a wide range of dishes.
Roe: Much More Than Caviar provides a popular description of what roe and eggs are, and how we can use them in our kitchen in a sustainable way with respect for nature and with a focus on taste and texture, not least in a green cuisine. Roe is rich in both healthy nutrients and delicious umami taste in addition to providing both crunchy and creamy textures. Roe can therefore be used as a food and as a condiment in many dishes. Roe can be caviar, but roe is much more than roe from sturgeon. The book highlights roe from other species such as flat fish, codfish, mullet, smelt, salmon and herring as well as crab, shrimp, octopus and snails. It also deals with caviar substitutes made from fish meat and seaweeds.
The book illustrates the many uses of the different kinds of roe by presenting many both traditional and novel recipes on the preparation of roe and dishes with roe. This is the joint work of a gastrophysicist and a chef who together have ventured into the kitchen to learn about the wonders of roe by experimenting, tasting and cooking with roe. The driving force for the collaboration has been curiosity and an interest in combining scientific insight with craft and culinary innovation and conveying the lessons thereof to a broader audience.
Provides a popular description of what roe and eggs are, and how we can use them in our kitchen in a sustainable way highlights roe from other species such as flat fish, codfish, mullet, smelt, salmon, herring as well as crab and shrimp Illustrates the many uses of the different kinds of roe by presenting many both traditional and novel recipes
Autor*in
Ole G. Mouritsen
Themen in »Roe and Roe Gastronomy«
Roe Fish Eggs Caviar Fish Milk Roe Salting