on 8 January 2010
This is a great cook book to better understand Dashi and Umami. There are about 24 seasonal recipies, 6 - 8 for each season, from four of the top restaurants in Japan. The recipes are pretty technical, I cook alot and cook complex stuff, I am not sure I will follow these recipies, but they do give inspiration... The background on Dashi and umami adds a lot more depth to the book. It's a bit overstated to put Heston's name on the title, he writes 3-4 paragraphs with no recipes. I am glad the publisher did as it caught my eye, and I really like the book, but it is not a Heston book so it is misleading. Overal a great technical book, beuatiful pictures, with an interesting scientific and historical look at dashi and umami.