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Umami: The Fifth Taste Hardcover – Illustrated, 2 Sep 2014


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Product details

  • Hardcover: 160 pages
  • Publisher: Japan Publications Trading Company; 1st edition (2 Sept. 2014)
  • Language: English, German, French, Italian, Spanish, Danish, Hindi, Chinese, Japanese, Korean, Welsh
  • ISBN-10: 488996391X
  • ISBN-13: 978-4889963915
  • Product Dimensions: 26.2 x 1.5 x 21.8 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 71,488 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

Format: Hardcover Verified Purchase
An excellent adventure into Umami: the science in this ranges from the dazzlingly simple to the dizzying depths of chemistry - something for everyone here. I know now why Tamarillo's are my favourite fruit - having between two and five times the glutamate of tomatoes.

The cook in me is going off in lots of different directions, especially since I've given up meat, as a hit of pure umami has become something I seek... Apparently this is quite common in people who eschew flesh!

Lots to think about, some great recipes, lots and lots of facts to get stuck into. I'd say this isn't aimed at your average cook, but I'm taking a copy to a michelin starred chum, and I'm sure he's going to love it!
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Format: Hardcover Verified Purchase
I find this book very interesting. Umami is nothing new. People have been appreciating the savour of food high in 'umami' for eons. However, the understanding of it as an actual flavour component and its scientific study have only more recently taken off.
After a short introduction, this book is packed full of recipes show-casing dishes with great umami 'content'. The contributors are top-end chefs from various parts of the world and the recipes therefore provide quite a global variety. Some of the recipes are a little challenging, others are breath-taking in their simplicity and others are just inspirational. Interspersed between sections are little bits of information about umami. Then, the last part of the book is totally devoted to the natural flavour-bomb that is umami in the foods that contribute most to it.
Armed with this knowledge, you can understand how to add more succulent flavour naturally to your cooking and even start developing your own umami-strong recipes.
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0 of 1 people found the following review helpful By Dimitar Bonev on 4 Jan. 2015
Format: Hardcover Verified Purchase
Fantastic book from one of the greatest chefs on the world
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0 of 1 people found the following review helpful By Anna Jones on 17 Nov. 2014
Format: Hardcover Verified Purchase
Love the layout and photography
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0 of 2 people found the following review helpful By deborah hardy on 30 Dec. 2014
Format: Hardcover Verified Purchase
Great book
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