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E-grāmata: Plant-Forward Cuisine: Basic Concepts and Practical Applications

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"This beautifully illustrated book promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes. The book is centered around a discussion of why so many people dislike the taste of plant-based ingredients and what changes can be made to help consumers move towards a more sustainable and healthy plant-based diet. The book explains the importance of engaging all five senses to make eating a multi-sensory experience, from taste to texture and visual appeal. The benefits and challenges of adopting a vegetarian or vegan diet are discussed and while the book focuses on helping people move towards a plant-based diet it also counsels that small quantities of meat and fish can be incorporated. Recipes provide tips and tricks for preparing green food, including plants, mushrooms and seaweeds, and discusses how we can transform these ingredients into delicious meals. Throughout the text the reader will be inspired by narratives about various aspects of green gastronomy in settings around the world. The book concludes with a helpful reference section that describes the raw ingredients used in the recipes, as well as their characteristic aromas and tastes and the various preparation methods. This book will be of great use to those interested in sustainability within the food system and culinary industry, and those seeking to transition to plant-based diets"--

Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.

The book addresses the urgent need to make changes to those culinary cultures where animal-sourced proteins play a central role. To ensure that there is enough food for a growing world population, to lessen the burden on the environment, and to promote healthier, sustainable eating patterns, it is crucial to transition to a diet that focuses primarily on plants as the key ingredients. Yet, many people dislike the taste of plants because of their texture and lack of sweetness and umami. Luckily, the book provides a solution to these challenges. It offers key scientific descriptions of the physical characteristics of plants, mushrooms, algae, and fungi and their nutritional components, along with information about creation of texture and flavour. Armed with this knowledge, the recipes then provide tips and tricks for transforming plants into delicious meals with pleasing textures and flavours. The authors stress that it is not necessary to embrace a fully vegetarian or vegan diet. Rather, they suggest that taking a flexitarian approach, which incorporates small quantities of animal products to elicit umami, may be a more viable and lasting solution for people at large. Throughout the text readers will find interesting narratives about various aspects of green gastronomy around the world. The book concludes with two helpful reference sections: a glossary of main ingredients used in the recipes and a compilation of ingredients that can be used to add taste and aroma.

This book will be of great interest to those concerned with building a sustainable food system, and it will serve as a practical guide for those seeking to transition to plant-rich diets without compromising their taste experience and enjoyment of food.



Plant-Forward Cuisine promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes. It appeals to those interested in sustainable food systems and serves as a practical guide for transitioning to plant-rich diets without compromising on taste experience.

Recenzijas

Ole and Klavsa scientist and a chefhave beautifully combined their years of expertise to show how this amazing fusion of knowledge can help us to face the future by looking to tradition. This is a book to think about, to feel, to taste, and to enjoy... Juan Carlos Arboleya, Professor at the Basque Culinary Institute

Ole has done it again! A visionary book that re-imagines the future of sustainable food by centering on deliciousness. A recipe for a better, more pleasurable future. Read it. Share it. Read it again. Rob Dunn, Professor and Author of Delicious

Oles team challenge us to use umami, mouthfeel and our five senses to increase the variety of plant-based foods consumed, inspiring scientists, chefs and the curious home cook to reduce environmental impact. Sally Gras, Professor and Deputy Director of Plants4Space, Australia

Another outstanding collaboration from physicistgourmand Ole Mouritsen and chef Klavs Styrbęk, Plant-Forward Cuisine is a richly detailed guide to good eating in the 21st century: good for our own well being, and for the planets. Harold McGee, Author of On Food and Cooking and Nose Dive

In this book Ole and Klavs, with each their respective areas of expertise, give a necessary boost to some of the more overlooked members of the plant kingdom. Everything is underscored by solid research and a deep understanding of the science behind flavours, aromas, and textures. A wonderful read for chefs and amateur cooks alike. Rasmus Munk, Head Chef and Co-Owner, Restaurant Alchemist

A fascinating, bold, and beautiful journey into the science and deliciousness of plants. Amy Rowat, Professor and Founder of Science & Food, UCLA

I cant decide whats more thrilling, Ole Mouritsens astonishing depth of knowledge or Klavs Styrbęks wildly creative recipes. Plant-Forward Cuisine is as delightful to read as it is beautiful to look at. Mark Schatzker, Author of The Dorito Effect and The End of Craving

At last, an inspiring book, written by a chef and a scientist, on the future of eating that addresses the solution as well as the problem of how to eat healthily and sustainably for pleasure and for the planet. Barry Smith, Professor and Director of the U-London Center for the Study of the Senses

Plant-Forward Cuisine is a culinary adventure for your taste buds and your mind. The dazzling photos and mouthwatering recipes will tempt you to get cooking and learning about the science of flavour, texture, and a sustainable future for our planet. Pia Sörensen, Co-author of Science & Cooking, Harvard University

1. Green Cuisine
2. Toward a plant-forward diet
3. Toward a planet-friendly diet
4. The building blocks of green cuisine
5. Understanding the taste experience
6. Green cuisine comes in many colours
7. Adding taste and texture
8. The nutritional underpinnings of green cuisine
9. Organic and conventional farming
10. Final Words
11. A glossary of the main plant ingredients from A to Z
12. The Flavour Accelerators
13. Recipes

Ole G. Mouritsen is a research scientist and Emeritus Professor of gastrophysics and culinary food innovation at the University of Copenhagen, Denmark. He is the President of the Danish Gastronomical Academy and Founder and past Director of the National Danish Taste Centre, Taste for Life.

Klavs Styrbęk is a professional chef who owns and operates STYRBĘKS. He is the author of the award-winning cookbook Mormors Mad (Grandmothers Food, 2006). He has twice been awarded an honours diploma for excellence in the culinary arts by the Danish Gastronomical Academy.

Mariela Johansen, who has Danish roots and an international background, lives in Canada. She has worked with Ole and Klavs to translate and adapt several of their books for an English language readership, two of which have won regional Gourmand World Cookbook Awards in the translation category.
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