Ole G. Mouritsen is a research scientist and professor of gastrophysics and culinary food innovation at Copenhagen University. His work focuses on basic sciences and their applications within the fields of biotechnology, biomedicine, and food. He is the recipient of numerous prizes for his work and for research communication. His extensive list of publications includes a number of monographs, several of them co-authored with 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 director of the National Danish Taste Centre Taste for Life, which is generously supported by the Nordea Foundation. This is a cross-disciplinary centre that aims to foster a better understanding of the fundamental nature of taste impressions and how we can use this knowledge to make much more informed and healthier food choices. Its extensive educational program reaches out to audiences of all ages, with a special effort directed toward children to shape their dietary habits from an early age. For many years, Ole has been fascinated with the Japanese culinary arts and in explaining 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, Kyokujitsuchujusho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 centre where people can enjoy excellent food and where they 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 honorary 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.  Mariela Johansen, who has Danish roots, lives in Vancouver, Canada, and holds an MA in Humanities with a special interest in the ancient world. Working with Ole and Klavs, she has translated several monographs, adapting them for a wider English language readership. Two of these, Umami: unlocking the secrets of the fifth taste and Mouthfeel: How Texture Makes Taste, won a Gourmand World Cookbook Award for the best translation of a cookbook published in the USA in 2014 and 2017, respectively.

• Introduction.- Part I. Strange beings from the depths of the sea., Mythological sea monsters.- Cephalopods in art, literature, and iconography.- And they continue to fascinate us.- Part II. Such abundance, so much diversity.- A few words about their classification.- Head-feet’ that have no feet.- When did the cephalopods appear on the scene?.- Where and how do they live?.- Part III. An overview of cephalopod anatomy.- The mantle.- Heart, nerves, and intelligence.-Consciousness of another kind.- Eyes.- Mouth and beak.- Arms and tentacles.- Suckers, which have a sense of taste.- Blue blood and three hearts.- Muscles.- Siphon.- Ink., Innards.- A master of disguises., Luminescence.- Skin as a sense receptor.- Octopuses in Naples.- Part IV. Cephalopod fisheries.- The global catch.- Harvesting cephalopods in the Mediterranean., Part V. Taste and nutritional value., Nutrients in cephalopods.- How do they taste?.- Are marine-borne toxins a problem?.- Part VI. Sourcing, storing, and preparing cephalopods.-Where to purchase cephalopods.- How to clean and store them.-Making them tender.- Fermenting cephalopods and using them as fermentation agents.- Cooking with their ink.- Part VII. Cephalopods in the kitchen.- In culinary traditions around the world.- Raw or almost raw.- Eating the perfect cuttlefish sashimi in London.- Shopping for octopus and cuttlefish at an Italian street market.- Marinating cephalopods.- Dehydrated cephalopods.- Octopus stock and the ‘foie gras of the sea’.- Grilled cephalopods.- Deep-fried cephalopods.-Pescaito frito made with squids.- The evolution of pescado frito.-Steamed and cooked cephalopods.- Cooking them in a wok.- Stuffed cephalopods.- Using the ink in dishes and snacks.- A take on The Compleat Angler using giant squid.- Cephalopods in Vietnam and Cambodia.- Part VIII. The Nordic Food Lab’s “Squid Squad”.- The Nordic Food Lab, gastronomy, and gastrophysics.- Squids of the North.- A surprising discovery.- Featuring cephalopods at Taste for Life.- A marine ‘field trip’ to Sardinia with an expert chef.- Part IX. The seafood of the future?.- Food from the oceans for a hungry planet.- Is cephalopod aquaculture an option?.- Discovering the life cycle of the cuttlefish in Brittany.- Like ‘weeds of the sea,’ the cephalopods are multiplying.- Eat the cephalopods!.- Part X. Technical and scientific details.- The genealogy of cephalopods.- List of cephalopods mentioned in this book.- Glossary.- Culinary terms.- Bibliography.-Illustrations.- Acknowledgements.- The people behind the book.-Recipes.- Cleaning and storing cephalopods.- Iko no shiokara.-Cuttlefish in their own ink (calamari en su tinto).- Ika sashimi with avocado and lumpfish roe.- Squid ink fettucine with lobster, roe, and dried lime.- Sepia tartare with pistachios, lime, and avocado.- Squid royale with Jerusalem artichokes in sepia ink.- Octopus salad.-Peruvian squid ceviche.- Grilled, partially dehydrated squids (ikano ichiya-boshi).- Glazed octopus arms with lentils and mushrooms.- ‘Foie gras of the sea’.- Grilled or seared cuttlefish.- Marinated grilled cuttlefish siphons on lemongrass.- Cephalopod mouths and beaks in white beans with tomatoes and dried shrimp.- Fried calamari with octopus chips and mayonnaise., Extra crisp squid rings and strips., Pulpo à la Gallego.- Calamar à la mar del Norte.- Cooked squid with spinach, roe, and cream sauce.- Salt and pepper wok-fried squid., Squid ‘cobs’ with snow peas.- Stuffed squids.- ‘Santa hats’—squids baked in piquillo peppers with capers.- Black potato gnocchi with squids.- Black pasta with squids.- Black hot dog buns with seaweed onion jam.- Crisp spaghetti with soy-roasted pumpkin seeds.- Pasta fritta with cuttlefish ink.- Sweet azuki beans in cuttlefish ink.- Giant squid, roasted in the manner of The Compleat Angler.- Japanese flying squids at their best.- Cambodian squid curry., Kroeung spice mixture for Kmer amokSilky squid confit.- Black saucemade from squid ink and squid livers.- Sardinian-inspired squid biscuits.

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Ole G. Mouritsen is a research scientist and professor of gastrophysics and culinary food innovation at Copenhagen University. His work focuses on basic sciences and their applications within the fields of biotechnology, biomedicine, and food. He is the recipient of numerous prizes for his work and for research communication. His extensive list of publications includes a number of monographs, several of them co-authored with 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 director of the National Danish Taste Centre Taste for Life, which is generously supported by the Nordea Foundation. This is a cross-disciplinary centre that aims to foster a better understanding of the fundamental nature of taste impressions and how we can use this knowledge to make much more informed and healthier food choices. Its extensive educational program reaches out to audiences of all ages, with a special effort directed toward children to shape their dietary habits from an early age. For many years, Ole has been fascinated with the Japanese culinary arts and in explaining 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, Kyokujitsuchujusho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 centre where people can enjoy excellent food and where they 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 honorary 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.  Mariela Johansen, who has Danish roots, lives in Vancouver, Canada, and holds an MA in Humanities with a special interest in the ancient world. Working with Ole and Klavs, she has translated several monographs, adapting them for a wider English language readership. Two of these, Umami: unlocking the secrets of the fifth taste and Mouthfeel: How Texture Makes Taste, won a Gourmand World Cookbook Award for the best translation of a cookbook published in the USA in 2014 and 2017, respectively.

• Introduction.- Part I. Strange beings from the depths of the sea., Mythological sea monsters.- Cephalopods in art, literature, and iconography.- And they continue to fascinate us.- Part II. Such abundance, so much diversity.- A few words about their classification.- Head-feet’ that have no feet.- When did the cephalopods appear on the scene?.- Where and how do they live?.- Part III. An overview of cephalopod anatomy.- The mantle.- Heart, nerves, and intelligence.-Consciousness of another kind.- Eyes.- Mouth and beak.- Arms and tentacles.- Suckers, which have a sense of taste.- Blue blood and three hearts.- Muscles.- Siphon.- Ink., Innards.- A master of disguises., Luminescence.- Skin as a sense receptor.- Octopuses in Naples.- Part IV. Cephalopod fisheries.- The global catch.- Harvesting cephalopods in the Mediterranean., Part V. Taste and nutritional value., Nutrients in cephalopods.- How do they taste?.- Are marine-borne toxins a problem?.- Part VI. Sourcing, storing, and preparing cephalopods.-Where to purchase cephalopods.- How to clean and store them.-Making them tender.- Fermenting cephalopods and using them as fermentation agents.- Cooking with their ink.- Part VII. Cephalopods in the kitchen.- In culinary traditions around the world.- Raw or almost raw.- Eating the perfect cuttlefish sashimi in London.- Shopping for octopus and cuttlefish at an Italian street market.- Marinating cephalopods.- Dehydrated cephalopods.- Octopus stock and the ‘foie gras of the sea’.- Grilled cephalopods.- Deep-fried cephalopods.-Pescaito frito made with squids.- The evolution of pescado frito.-Steamed and cooked cephalopods.- Cooking them in a wok.- Stuffed cephalopods.- Using the ink in dishes and snacks.- A take on The Compleat Angler using giant squid.- Cephalopods in Vietnam and Cambodia.- Part VIII. The Nordic Food Lab’s “Squid Squad”.- The Nordic Food Lab, gastronomy, and gastrophysics.- Squids of the North.- A surprising discovery.- Featuring cephalopods at Taste for Life.- A marine ‘field trip’ to Sardinia with an expert chef.- Part IX. The seafood of the future?.- Food from the oceans for a hungry planet.- Is cephalopod aquaculture an option?.- Discovering the life cycle of the cuttlefish in Brittany.- Like ‘weeds of the sea,’ the cephalopods are multiplying.- Eat the cephalopods!.- Part X. Technical and scientific details.- The genealogy of cephalopods.- List of cephalopods mentioned in this book.- Glossary.- Culinary terms.- Bibliography.-Illustrations.- Acknowledgements.- The people behind the book.-Recipes.- Cleaning and storing cephalopods.- Iko no shiokara.-Cuttlefish in their own ink (calamari en su tinto).- Ika sashimi with avocado and lumpfish roe.- Squid ink fettucine with lobster, roe, and dried lime.- Sepia tartare with pistachios, lime, and avocado.- Squid royale with Jerusalem artichokes in sepia ink.- Octopus salad.-Peruvian squid ceviche.- Grilled, partially dehydrated squids (ikano ichiya-boshi).- Glazed octopus arms with lentils and mushrooms.- ‘Foie gras of the sea’.- Grilled or seared cuttlefish.- Marinated grilled cuttlefish siphons on lemongrass.- Cephalopod mouths and beaks in white beans with tomatoes and dried shrimp.- Fried calamari with octopus chips and mayonnaise., Extra crisp squid rings and strips., Pulpo à la Gallego.- Calamar à la mar del Norte.- Cooked squid with spinach, roe, and cream sauce.- Salt and pepper wok-fried squid., Squid ‘cobs’ with snow peas.- Stuffed squids.- ‘Santa hats’—squids baked in piquillo peppers with capers.- Black potato gnocchi with squids.- Black pasta with squids.- Black hot dog buns with seaweed onion jam.- Crisp spaghetti with soy-roasted pumpkin seeds.- Pasta fritta with cuttlefish ink.- Sweet azuki beans in cuttlefish ink.- Giant squid, roasted in the manner of The Compleat Angler.- Japanese flying squids at their best.- Cambodian squid curry., Kroeung spice mixture for Kmer amokSilky squid confit.- Black saucemade from squid ink and squid livers.- Sardinian-inspired squid biscuits.

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Ole G. Mouritsen is a research scientist and professor of gastrophysics and culinary food innovation at Copenhagen University. His work focuses on basic sciences and their applications within the fields of biotechnology, biomedicine, and food. He is the recipient of numerous prizes for his work and for research communication. His extensive list of publications includes a number of monographs, several of them co-authored with 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 director of the National Danish Taste Centre Taste for Life, which is generously supported by the Nordea Foundation. This is a cross-disciplinary centre that aims to foster a better understanding of the fundamental nature of taste impressions and how we can use this knowledge to make much more informed and healthier food choices. Its extensive educational program reaches out to audiences of all ages, with a special effort directed toward children to shape their dietary habits from an early age. For many years, Ole has been fascinated with the Japanese culinary arts and in explaining 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, Kyokujitsuchujusho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 centre where people can enjoy excellent food and where they 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 honorary 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.  Mariela Johansen, who has Danish roots, lives in Vancouver, Canada, and holds an MA in Humanities with a special interest in the ancient world. Working with Ole and Klavs, she has translated several monographs, adapting them for a wider English language readership. Two of these, Umami: unlocking the secrets of the fifth taste and Mouthfeel: How Texture Makes Taste, won a Gourmand World Cookbook Award for the best translation of a cookbook published in the USA in 2014 and 2017, respectively.

• Introduction.- Part I. Strange beings from the depths of the sea., Mythological sea monsters.- Cephalopods in art, literature, and iconography.- And they continue to fascinate us.- Part II. Such abundance, so much diversity.- A few words about their classification.- Head-feet’ that have no feet.- When did the cephalopods appear on the scene?.- Where and how do they live?.- Part III. An overview of cephalopod anatomy.- The mantle.- Heart, nerves, and intelligence.-Consciousness of another kind.- Eyes.- Mouth and beak.- Arms and tentacles.- Suckers, which have a sense of taste.- Blue blood and three hearts.- Muscles.- Siphon.- Ink., Innards.- A master of disguises., Luminescence.- Skin as a sense receptor.- Octopuses in Naples.- Part IV. Cephalopod fisheries.- The global catch.- Harvesting cephalopods in the Mediterranean., Part V. Taste and nutritional value., Nutrients in cephalopods.- How do they taste?.- Are marine-borne toxins a problem?.- Part VI. Sourcing, storing, and preparing cephalopods.-Where to purchase cephalopods.- How to clean and store them.-Making them tender.- Fermenting cephalopods and using them as fermentation agents.- Cooking with their ink.- Part VII. Cephalopods in the kitchen.- In culinary traditions around the world.- Raw or almost raw.- Eating the perfect cuttlefish sashimi in London.- Shopping for octopus and cuttlefish at an Italian street market.- Marinating cephalopods.- Dehydrated cephalopods.- Octopus stock and the ‘foie gras of the sea’.- Grilled cephalopods.- Deep-fried cephalopods.-Pescaito frito made with squids.- The evolution of pescado frito.-Steamed and cooked cephalopods.- Cooking them in a wok.- Stuffed cephalopods.- Using the ink in dishes and snacks.- A take on The Compleat Angler using giant squid.- Cephalopods in Vietnam and Cambodia.- Part VIII. The Nordic Food Lab’s “Squid Squad”.- The Nordic Food Lab, gastronomy, and gastrophysics.- Squids of the North.- A surprising discovery.- Featuring cephalopods at Taste for Life.- A marine ‘field trip’ to Sardinia with an expert chef.- Part IX. The seafood of the future?.- Food from the oceans for a hungry planet.- Is cephalopod aquaculture an option?.- Discovering the life cycle of the cuttlefish in Brittany.- Like ‘weeds of the sea,’ the cephalopods are multiplying.- Eat the cephalopods!.- Part X. Technical and scientific details.- The genealogy of cephalopods.- List of cephalopods mentioned in this book.- Glossary.- Culinary terms.- Bibliography.-Illustrations.- Acknowledgements.- The people behind the book.-Recipes.- Cleaning and storing cephalopods.- Iko no shiokara.-Cuttlefish in their own ink (calamari en su tinto).- Ika sashimi with avocado and lumpfish roe.- Squid ink fettucine with lobster, roe, and dried lime.- Sepia tartare with pistachios, lime, and avocado.- Squid royale with Jerusalem artichokes in sepia ink.- Octopus salad.-Peruvian squid ceviche.- Grilled, partially dehydrated squids (ikano ichiya-boshi).- Glazed octopus arms with lentils and mushrooms.- ‘Foie gras of the sea’.- Grilled or seared cuttlefish.- Marinated grilled cuttlefish siphons on lemongrass.- Cephalopod mouths and beaks in white beans with tomatoes and dried shrimp.- Fried calamari with octopus chips and mayonnaise., Extra crisp squid rings and strips., Pulpo à la Gallego.- Calamar à la mar del Norte.- Cooked squid with spinach, roe, and cream sauce.- Salt and pepper wok-fried squid., Squid ‘cobs’ with snow peas.- Stuffed squids.- ‘Santa hats’—squids baked in piquillo peppers with capers.- Black potato gnocchi with squids.- Black pasta with squids.- Black hot dog buns with seaweed onion jam.- Crisp spaghetti with soy-roasted pumpkin seeds.- Pasta fritta with cuttlefish ink.- Sweet azuki beans in cuttlefish ink.- Giant squid, roasted in the manner of The Compleat Angler.- Japanese flying squids at their best.- Cambodian squid curry., Kroeung spice mixture for Kmer amokSilky squid confit.- Black saucemade from squid ink and squid livers.- Sardinian-inspired squid biscuits.

Select Guide Rating