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The fifth taste : cooking with Umami
What is umami? It's another basic taste, like sweet, sour, salty, and bitter. But it's not an ordinary taste. Umami is that rich, savory, extra-satisfying taste of mushrooms, steak, cheese, oysters, and red wine-- just a few of the many foods loaded with umami. Science only recently proved...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York, N.Y. :
Universe,
2005.
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| Online Access: | Contributor biographical information Publisher description |
| Summary: |
What is umami? It's another basic taste, like sweet, sour, salty, and bitter. But it's not an ordinary taste. Umami is that rich, savory, extra-satisfying taste of mushrooms, steak, cheese, oysters, and red wine-- just a few of the many foods loaded with umami. Science only recently proved its existence, and the world of food and cooking is catching on fast. Every day, more chefs and home cooks are wowing guests, family and friends with fabulous-tasting umami-rich food. The Fifth Taste tells you what umami really is, which foods have it (and which don't), and how to use umami every day for some of the best meals you've ever had. |
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| Physical Description: |
208 pages : color illustrations ; 24 cm. |
| Bibliography: |
Includes bibliographical references and index. |
| ISBN: |
0789313561 9780789313560 |