Umami: The Fifth Taste
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Umami: The Fifth Taste

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Description

Highly qualified food and nutrition scientists combine with some of the world's greatest chefs to produce this superbly illustrated revelation of the mysterious 'fifth taste' that has gained global recognition in recent years and has become such a key component in cooking. Featuring information on the science of the umami taste, and with recipes from world-class chefs such as Heston Blumenthal, Alexandre Bourdas, Michael Anthony and many more, Umami: The Fifth Taste presents wonderful new possibilities for cuisines of every genre and culinary style.show more

Product details

  • Hardback | 160 pages
  • 220 x 266 x 2mm | 899.99g
  • Japan Publications Trading Co
  • Tokyo, Japan
  • English
  • 1 Illustrations, unspecified
  • 488996391X
  • 9784889963915
  • 184,775

About Michael Anthony

Michael Anthony is the executive chef-partner of Gramercy Tavern in New York City, and received the James Beard Award for Best Chef: NYC. He has cooked in Japan, in some of the finest French restaurants (Jacques Cagna, Michel Guerard, L'Arpege, L'Astrance), and at Daniel in New York. His book, The Gramercy Tavern Cookbook, was published in October 2013 Heston Blumenthal's The Fat Duck, in Berkshire, UK, was awarded three Michelin stars in 2004, and was twice voted "The Best Restaurant in the World" by an international panel of 500 experts. In 2006, Blumenthal was awarded an OBE. He is the author of a number of cookbooks, most recently, Historic Heston, the James Beard Foundation's "Cookbook of the Year" for 2014. Alexandre Bourdas was the chef de cuisine and director of Michel Bras's Michelin 3-star restaurant in Japan. He then opened the renowned Sa.Qua.Na in Normandy, France. David Kinch, a champion of contemporary California cuisine, has won the Best Chef in America award for the Pacific region from the James Beard Foundation. His restaurant, Manresa in Los Gatos, California, has been awarded two Michelin stars for five consecutive years. Kinch's cookbook, Manresa, came out last year. Virgilio Martinez is the chef-owner of Central in Lima, Peru and is known for applying modern cooking techniques to indigenous Peruvian ingredients. Nobu Matsuhisa was born in Japan and classically trained in a sushi restaurant in Tokyo before he headed to Peru. In 1987, he opened Matsuhisa in Los Angeles, followed by Nobu New York City seven years later. Since then, he has launched 29 more restaurants around the world. Kodansha published two previous books with Nobu: his first cookbook in 2001 and Nobu Miami: The Party Cookbook in 2008. Yoshihiro Murata is the third generation owner-chef of the famed Kikunoi restaurant in Kyoto and the author of Kaiseki and Japanese Home Cooking with Master Chef Murata, both published by Kodansha. Chef Murata is the chairman of The Japanese Culinary Academy and plays an integral role in the Japanese food industry. He was instrumental in the campaign to add traditional Japanese cuisine to UNESCO's list of Intangible Cultural Heritage Assets. Pedro Miguel Schiaffino is the chef-proprietor of Malabar in Lima, Peru. Known as the "jungle chef," he has worked to highlight the foods of the Amazon jungle and Amazonian cuisine.show more

Table of contents

C O N T E N T S FOREWORDS   Thomas Keller   6                             Harold McGee   7 INTRODUCTION    Yoshihiro Murata   8 The Science of Savory: Umami taste and food preferences   11    John Prescott, Ph. D. UMAMI COOKING OF THE WORLD EUROPE Heston Blumenthal    The Fat Duck   20 Alexandre Bourdas    SaQuaNa   38 NORTH AMERICA Michael Anthony    Gramercy Tavern   52 David Kinch    Manresa   62 SOUTH AMERICA Virgilio Martinez    Central   76 Pedro Miguel Schiaffino    Malabar   86 JAPAN Nobu Matsuhisa    NOBU Tokyo   100 Yoshihiro Murata    Kikunoi   110 DESSERTS Regis Cursan    NOBU London   124 Keiko Nagae    Paris   128 ESSAYS   Ole G. Mouritsen, Professor Ph.D. DSc.   Traditional sources of umami in Nordic cuisine   48   Modern approaches to umami in Nordic cuisine   72   Dashi from Nordic seaweeds   96   Umami synergy:   This is how it works   120 A PRACTICAL GUIDE TO DASHI AND UMAMI Making dashi   133 Dashi and Umami:   Basic information and ways to learn more   136    Kumiko Ninomiya, Ph.D. and Yukiyo Katsuta Glossary   152 Conversions   155 Index   156 Restaurant list   159show more

Rating details

11 ratings
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3 36% (4)
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1 9% (1)
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