RECIPES

Potato water dashi with smoked shrimp heads

Monkfish liver au gratin with crabmeat and vegetables

Pearled spelt, beets, and lobster

Crab soup

Clambake in a pot

Patina de pisciculis

Garum

Quick-and-easy garum

Smoked quick-and-easy garum

Seriously old-fashioned sourdough rye bread

Anchovies, grilled onions, sourdough bread, pata negra ham, and mushrooms

Deep-fried eggplants with miso (nasu dengaku)

White asparagus in miso with oysters, cucumber oil, and small fish

Grilled shōjin kabayaki: ‘fried eel’ made from lotus root

Baked monkfish liver with raspberries and peanuts

Slow-roasted sauce with tomatoes, root vegetables, and herbs

Fried mullet with baked grape tomatoes, marinated sago pearls, and black garlic

Mushrooms, foie gras, and mushroom essence

Parmesan biscuits with bacon and yeast flakes

Harry’s crème

Chicken bouillon

Green pea soup with scallops and seaweed

Dressing with nutritional yeast

Eggplant gratinée with garlic, anchovies, and nutritional yeast

Oysters au gratin with a crust of nutritional yeast and smoked shrimp head powder

Bagna càuda

Old-fashioned Danish medisterpølse

Beef patties, Danish style

Chicken Marengo

Cassoulet

Beef estofado

Sicilian ratatouille

Brandade with air-dried ham and green peas

Three-day pizza with umami—not really a ‘fast food’

Quail pâté

Risotto

Oxtails braised in wheat beer

Umami sorbet with maccha and tomato

White chocolate cream, black sesame seeds, Roquefort, and brioche with nutritional yeast