Roe and Roe Gastronomy
暫譯: 羅與羅的美食學
Mouritsen, Ole G., Styrbæk, Klavs, Drotner Mouritsen, Jonas
- 出版商: Springer
- 出版日期: 2026-05-02
- 售價: $1,750
- 貴賓價: 9.5 折 $1,662
- 語言: 英文
- 頁數: 233
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 3032131413
- ISBN-13: 9783032131416
海外代購書籍(需單獨結帳)
商品描述
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.
商品描述(中文翻譯)
Roe 是魚類、甲殼類和軟體動物的卵子。這些卵子包含了下一代的胚芽以及大量的營養素。Roe 也是海洋中其他動物以及人類的食物。我們消費 roe 的形式多樣，從簡單的鱈魚卵、豐富的隆頭魚卵，到獨特的魚子醬，無論是作為一般商品、季節性特產，還是美食珍饈。Roe 的卵子大小、顏色、質地和風味各異，因此可以在各種菜餚中出現。
《Roe: Much More Than Caviar》提供了對 roe 和卵子的流行描述，以及我們如何以可持續的方式在廚房中使用它們，尊重自然，並專注於味道和質地，尤其是在綠色料理中。Roe 富含健康的營養素和美味的鮮味，並提供酥脆和奶油般的質地。因此，Roe 可以作為食物和調味品用於許多菜餚。Roe 可以是魚子醬，但 roe 的種類遠不止於鱘魚的卵子。這本書突出了來自其他物種的 roe，例如比目魚、鱈魚、鯡魚、香魚、鮭魚和鯡魚，以及螃蟹、蝦、章魚和蝸牛。它還探討了由魚肉和海藻製成的魚子醬替代品。
本書通過展示許多傳統和新穎的 roe 準備食譜，說明了不同種類的 roe 的多種用途。這是由一位美食物理學家和一位廚師共同合作的成果，他們一起進入廚房，通過實驗、品嚐和烹飪來探索 roe 的奇妙。這次合作的驅動力是好奇心，以及將科學見解與工藝和烹飪創新相結合的興趣，並將這些經驗傳達給更廣泛的受眾。
作者簡介
Ole G. Mouritsen PhD DSc dr.h.c. FRS-DK is a research scientist and professor emeritus of gastrophysics and culinary food innovation at the University of Copenhagen. His work focuses on basic sciences and their applications within the fields of biotechnology, biomedicine, food, and taste. He is the recipient of numerous prizes for his work and for research communication. His extensive list of publications includes several monographs, many of them co-authored with Mouritsen & Styrbæk: Roe: Much More Than Caviar 5
Klavs Styrbæk, which integrate scientific insights with culinary perspectives and have been nominated three times for Gourmand Best in the World Awards. Currently, Ole is president of The Danish Gastronomical Academy and founder and past director of the National Danish Taste Center Taste for Life. For many years, Ole has been fascinated with the Japanese culinary arts and in illuminating the extent to which its techniques and taste elements can be adapted for the Western kitchen. In recognition of his efforts, he was appointed in 2016 as a Japanese Cuisine Goodwill Ambassador by the Japanese Ministry of Agriculture, Forestry, and Fisheries, and in 2017 the Japanese Emperor bestowed upon him The Order of the Rising Sun, Gold Rays with Neck Ribbon, Kyokujitsu chujusho 旭日中綬.
Klavs Styrbæk is a professional chef who owns and operates STYRBÆKS together with his wife, Pia. By combining a high standard of craftsmanship, sparked by curiosity-driven enthusiasm, he has created a gourmet center where the quality of the food and enjoyment of it are consistently excellent and where people can come to learn and take their culinary skills to a whole new level. Klavs is particularly enthusiastic about seeking out unique, local raw ingredients that are incorporated into new taste adventures or used to revisit traditional Danish recipes that might otherwise be forgotten. This delicate balance between innovation and renewal is demonstrated in his award-winning cookbook Mormors mad (Grandmother's Food) (2006), which was honored with a special jury prize at the Gourmand World Cookbook Awards in 2007. In 2008 and 2019 he was awarded an honors diploma for excellence in the culinary arts by the Danish Gastronomical Academy. Many of the recipes that appear in the books co-authored with Ole originated in the test-kitchens at STYRBÆKS.
Jonas Drotner Mouritsen is a graphic designer and owner of the design company Chromascope that specializes in graphic design, animation, and film production. His movie projects have won several international awards. In addition, he has been responsible for layout, photography, and design of several books about food, some of which have been nominated for Gourmand World Cookbook Awards.
作者簡介(中文翻譯)
Ole G. Mouritsen 博士、科學博士、榮譽博士、丹麥皇家科學院院士，是哥本哈根大學的研究科學家及名譽教授，專注於胃物理學和烹飪食品創新。他的研究工作集中於基礎科學及其在生物技術、生物醫學、食品和味覺領域的應用。他因其研究和科學傳播工作獲得了多項獎項。他的出版物清單非常豐富，包括幾本專著，其中許多是與 Mouritsen 和 Styrbæk 共同撰寫的《Roe: Much More Than Caviar 5》。
Klavs Styrbæk 是一位專業廚師，與妻子 Pia 一起擁有並經營 STYRBÆKS。通過結合高標準的工藝和由好奇心驅動的熱情，他創建了一個美食中心，這裡的食物質量和享受始終保持卓越，人們可以來這裡學習並將自己的烹飪技能提升到全新的水平。Klavs 特別熱衷於尋找獨特的本地原材料，這些材料被融入新的味覺冒險中，或用來重新詮釋可能被遺忘的傳統丹麥食譜。他在創新與更新之間的微妙平衡在他的獲獎食譜書《Mormors mad》（祖母的食物）（2006）中得到了體現，該書在2007年獲得了 Gourmand 世界食譜獎的特別評審獎。2008年和2019年，他因在烹飪藝術方面的卓越表現獲得了丹麥美食學院的榮譽文憑。與 Ole 共同撰寫的書籍中出現的許多食譜源自 STYRBÆKS 的測試廚房。
Jonas Drotner Mouritsen 是一位平面設計師，也是專注於平面設計、動畫和電影製作的設計公司 Chromascope 的擁有者。他的電影項目獲得了多個國際獎項。此外，他還負責多本有關食品的書籍的排版、攝影和設計，其中一些書籍曾被提名為 Gourmand 世界食譜獎。
