Umami The Fifth Taste |
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| Author:
| Anthony, Michael
Blumenthal, Heston
Bourdas, Alexandre
Kinch, David
Martinez, Virgilio
Matsuhisa, Nobu
Murata, Yoshihiro
Schiaffino, Pedro Miguel |
| Foreword by:
| Keller, Thomas
McGee, Harold |
| Contribution by:
| Nagae, Keiko
Cursan, Regis
Prescott, John
Mouritsen, Ole |
| Photographer:
| Saito, Akira |
| ISBN: | 978-4-88996-391-5 |
| Publication Date: | Sep 2014 |
| Publisher: | Japan Publications Trading Company
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| Book Format: | Hardback |
| List Price: | USD $39.95 |
Book Description:
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In Umami, ten of today's most renowned chefs explain how they discovered this fifth taste and the ways in which it has 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 (Martinez and Schiaffiano). Despite their diverse backgrounds and locations, however, they all have in common an understanding and appreciation of umami,...
More DescriptionIn Umami, ten of today's most renowned chefs explain how they discovered this fifth taste and the ways in which it has 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 (Martinez and Schiaffiano). Despite their diverse backgrounds and locations, however, they all have in common an understanding and appreciation of umami, and the unique ways in which they are able to use it to maximize the exquisite flavors of their culinary creations.