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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.
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on 24 September 2011
Just to warn you it has nothing to do with Hesten Blumenthal

Very good book going into great detail on the different dashi stocks and umami favours

would recommend this book to pro chefs but may be too much for beginners.
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