Proud to Publish: Tsukemono

In this Proud to Publish series our editors introduce books they were most proud to publish, commission or work on in the past year. In this issue, Daniel Falatko, Editor for Food Science and author himself, talks to us about the book he is most proud to have published in 2020 and what makes the book stand out.

Which book are you most proud to have published in 2020?

In 2020, I signed and published Tsukemono: The Science and Art of Pickled Vegetables, a well-presented cook/recipe book on how to prepare traditional Japanese tsukemono in the home kitchen. One of the best-kept secrets of Japanese cuisine, this range of pickled side-dishes has long been considered too complicated to prepare outside the realm of professional chefs…until now.

The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation.

Why is this your personal 2020 highlight?

This book goes well beyond explaining the secrets of preparing tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage readers to join a culinary adventure that will allow them to expand and diversify their consumption of beneficial plant-based foods.

How has the book been received so far?

The book has already received an order from Kitchen Arts and Letters and promises to be a very successful title.

Click here for more information about this and other titles in our Chemistry & Materials Science collection. For more information or to add this title, or other Chemistry & Materials Science resources, to your library contact us here. 

If you are interested in publishing Food Science books with us, please contact Daniel Falatko.

About the authors

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 several 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 Center "Taste for Life."

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.