![Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future](http://img.images-bn.com/static/redesign/srcs/images/grey-box.png?v11.9.4)
Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future
278![Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future](http://img.images-bn.com/static/redesign/srcs/images/grey-box.png?v11.9.4)
Octopuses, Squid & Cuttlefish: Seafood for Today and for the Future
278Hardcover(1st ed. 2021)
-
PICK UP IN STORECheck Availability at Nearby Stores
Available within 2 business hours
Related collections and offers
Overview
Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete.
Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals.
This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner.
Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen,president of the Danish Gastronomical Academy, and director of the Danish national research and communication centre Taste for Life.
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.
Product Details
ISBN-13: | 9783030580261 |
---|---|
Publisher: | Springer International Publishing |
Publication date: | 05/06/2021 |
Edition description: | 1st ed. 2021 |
Pages: | 278 |
Sales rank: | 760,351 |
Product dimensions: | 6.10(w) x 9.25(h) x (d) |
About the Author
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.
Table of Contents
IntroductionPart 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 MediterraneanPart 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 sk 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 (ika no 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 shrimpFried 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 peasStuffed 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 inkSweet 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 amok
Silky squid confit
Black sauce made from squid ink and squid liversSardinian-inspired squid biscuits