Focusing on the environmental and health advantages of a plant-forward diet, this book offers a variety of enticing recipes that inspire readers to embrace sustainable food systems. It serves as a practical guide for anyone looking to transition to a plant-rich diet while ensuring that flavor remains a priority.
Decoding the Art and Science of Japanese Pickling
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono ( , ).
In the tradition of their book, Umami, Ole G. Mouritsen and Klavs Styrbæk have succeeded in explaining another gastronomic concept in an exciting and accessible way. This book will establish mouthfeel as a major factor for chefs to think more about and diners to appreciate. - Gordon M. Shepherd, author of Neurogastronomy