Umami
Subtitle: the fifth taste
By: forewords by Thomas Keller and Harold McGee ; introduction by Yoshihiro Murata ; photographs by Akira Saito ; translation, Kirsten McIvor, Jeremy Whipple, Noriko Yokota
Contributors: Saitō, Akira, photographer; Nihon Shuppan Bōeki Kabushiki Kaisha
Edition: First edition.
Published: 2014
Language: eng
Number of pages: 159
ISBN-13: 9784889963915
Subjects: International cooking; Umami (Taste)
Description: "Umami is considered the fifth taste, in addition to sweet, sour, salty, and bitter. In Umami, ten of today's most renowned chefs explain how they discovered this fifth taste and the ways in which it has had an impact on their cooking. Two of the chefs are Japanese (Nobu and Murata), but the others come from around the world: the U.S. (Anthony and Kinch), the U.K. (Blumenthal and Cursan), France (Bourdas and Nagae), and Peru (Martinez and Schiaffiano) ... For each of the eight main contributors, there's a two-page color spread featuring a personal essay about umami, and photos of the chef and his restaurant. Then the chef presents four recipes that showcase the fabulous umami-rich dishes that have earned his establishment its Michelin star(s) ... An additional section of the book showcases pastry, as two of today's leading pastry chefs weigh in on how umami plays a role in their baking."--Amazon.com.
Notes: Includes bibliographical references and index.

Translated from the Japanese.
Table of contents: title: The science of savory: umami taste and food preferences  -- John Prescott, Ph.D.; title: Umami cooking of the world.; title: Europe.; title: Heston Blumenthal, The Fat Duck ;; title: Alexandre Bourdas, SaQuanNa -- North America.; title: Michael Anthony, Gramercy Tavern ;; title: David Kinch, Manresa --; title: South America.; title: Virgilio Martinez, Central ;; title: Pedro Miguel Schiaffino, Malabar --; title: Japan.; title: Nobu Matsuhisa, NOBU Tokyo ;; title: Yoshihiro Murata, NOBU London --; title: Desserts.; title: Regis Cursan, NOBU London ;; title: Keiko Nagae, Paris -- -- Essays.; title: Traditional sources of umami in Nordic cuisine ;; title: Modern approaches to umami in Nordic cuisine ;; title: Dashi from Nordic seaweeds ;; title: Umami synergy: this is how it works  -- Ole G. Mouritsen; title: A practical guide to dashi and umami.; title: Making dashi ;; title: Dashi and umami: basic information and ways to learn more -- Kumiko Ninomiya and Yukiyo Katsuta.