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book jacket
BOOK
Title Umami : the fifth taste / Forewords by Thomas Keller and Harold McGee ; introduction by Yoshihiro Murata ; photographs by Akira Saito
Imprint Tokyo : Japan Publications Trading Co., Ltd. 2014

LIBRARY / MAP CALL NUMBER STATUS MESSAGE
 Stadsbibl:Slottet vån 3 Trädgård, husdjur, mat & barnuppfostran  641.59 engelska    DUE 24-04-25  ---
 Oxie:Vuxen Facklitteratur (630-649)  641.59 engelska    CHECK SHELF  ---
Edition First edition
Descript 159 sidor illustrationer 27 cm
Note Includes bibliographical references and index
The science of savory: umami taste and food preferences / John Prescott, Ph.D. -- Umami cooking of the world. Europe. Heston Blumenthal, The Fat Duck ; Alexandre Bourdas, SaQuanNa -- North America. Michael Anthony, Gramercy Tavern ; David Kinch, Manresa -- South America. Virgilio Martinez, Central ; Pedro Miguel Schiaffino, Malabar -- Japan. Nobu Matsuhisa, NOBU Tokyo ; Yoshihiro Murata, NOBU London -- Desserts. Regis Cursan, NOBU London ; Keiko Nagae, Paris -- Essays. Traditional sources of umami in Nordic cuisine ; Modern approaches to umami in Nordic cuisine ; Dashi from Nordic seaweeds ; Umami synergy: this is how it works / Ole G. Mouritsen -- A practical guide to dashi and umami. Making dashi ; Dashi and umami: basic information and ways to learn more / Kumiko Ninomiya and Yukiyo Katsuta
"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
Translated from the Japanese
Subject Matlagning
Matkultur
Umami
Japan
Europa
Sydamerika
Nordamerika
Kokböcker
Umami
Classmark 641
Qca
Alt Auth Keller, Thomas
McGee, Harold
Murata, Yoshihiro
Saito, Akira
Nihon Shuppan Bōeki Kabushiki Kaisha, publisher
ISBN/ISSN 9784889963915 inbunden
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