Roe can be eggs from sturgeon, but roe are much more than caviar. This book therefore also covers the roe we call kaviar from other fish species such as flatfish, cod, mullet, haddock, capelin, and herring, as well as from crabs, prawns, lobsters, and cephalopods. It also discusses caviar substitutes made from fish meat and seaweed.               The book provides a popular description of what roe are and how we can use them in our cooking in a sustainable way that respects nature and focuses on taste and texture, especially in a plant-forward cuisine. Roe contains good nutrients and has umami taste as well as a crunchy or creamy texture. Roe can therefore be used as a tasty ingredient and accompaniment to many different dishes.               As a food, roe have a variety of uses from everyday popular dishes such as cod roe, to popular seasonal delicacies like lumpfish roe, to sought-after and expensive gastronomic delicacies like caviar. Roe come in a wide variety of colours, sizes, flavours, and textures and, as such, can find their way onto our plates in multiple ways.               The book illustrates the different uses of many types of roe in both classic and reinterpreted dishes, as well as completely novel preparations. It is the result of a collaboration between a chef and a scientist, who have joined forces in the kitchen to learn more about roe by tasting, experimenting, and combining curiosity and knowledge with good culinary craftsmanship. The book is aimed at a wide audience interested in food.  “...blurb to come...”               Harold McGee, author of On Food & Cooking: The Science & Lore of the Kitchen and Keys to        Good Cooking  Ole G. Mouritsen, PhD, DSc, d.h.c., is a professor emeritus of gastrophysics and culinary food innovation at the University of Copenhagen. He is president of the Danish Gastronomical Academy and Japanese Cuisine Goodwill Ambassador. 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.