<p>“Ole and Klavs—a scientist and a chef—have 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...”<br />Juan Carlos Arboleya, Professor at the Basque Culinary Institute</p><p>“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.”<br />Rob Dunn, Professor and Author of Delicious</p><p>“Ole’s 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.”<br />Sally Gras, Professor and Deputy Director of Plants4Space, Australia</p><p>“Another outstanding collaboration from physicist–gourmand Ole Mouritsen and chef Klavs Styrbæk, <em>Plant-Forward Cuisine</em> is a richly detailed guide to good eating in the 21st century: good for our own well being, and for the planet’s.”<br />Harold McGee, Author of On Food and Cooking and Nose Dive</p><p>“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.”<br />Rasmus Munk, Head Chef and Co-Owner, Restaurant Alchemist</p><p>“A fascinating, bold, and beautiful journey into the science and deliciousness of plants.”<br />Amy Rowat, Professor and Founder of Science & Food, UCLA</p><p>“I can’t decide what’s more thrilling, Ole Mouritsen’s astonishing depth of knowledge or Klavs Styrbæk’s wildly creative recipes. <em>Plant-Forward Cuisine</em> is as delightful to read as it is beautiful to look at.”<br />Mark Schatzker, Author of The Dorito Effect and The End of Craving</p><p>“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.”<br />Barry Smith, Professor and Director of the U-London Center for the Study of the Senses</p><p>“<em>Plant-Forward Cuisine</em> 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.”<br />Pia Sörensen, Co-author of Science & Cooking, Harvard University</p>