Umami: The Fifth Taste

An excellent adventure into Umami: the science in this ranges from the dazzlingly simple to the dizzying depths of chemistry - something for everyone here. I know now why Tamarillo's are my favourite fruit - having between two and five times the glutamate of tomatoes.The cook in me is going off in lots of different directions, especially since I've given up meat, as a hit of pure umami has become something I seek... Apparently this is quite common in people who eschew flesh!Lots to think about, some great recipes, lots and lots of facts to get stuck into. I'd say this isn't aimed at your average cook, but I'm taking a copy to a michelin starred chum, and I'm sure he's going to love it!

This book is hugely disappointing.The blurb talks about examples of recipes all of which sound familiar and achievable.. and then you open the book and it’s the opposite.Each recipe is from a famous chef around the world and the recipes are one they have cooked in their restaurants- and they have not been adapted for home use.Not only do they use equipment no-one is going to have at home (Pacojet for example) And the quantities are for large amounts (20 portions is. Or uncommon) but they have long lists of ingredients (I stopped counting at 50 for one of the recipes) of items no-one will be likely to have at home or want to buy to use such tiny quantities (n-zorbit tapioca maltodexrin? Sodium caseinate? Bergamot zest? National starch flogel? Xanthum gum? Delicata squash seeds? Red kiwicha? Corn silk? Oxalis flowers? Amazonian snails? They’re all just some of the ones I spotted as I flicked through)If this had been sold and promoted as that type of book I’d either have not bought it or bought it knowing what I was in for.This is not a book for anyone looking for recipes to make themselves at home- a huge disappointment

I find this book very interesting. Umami is nothing new. People have been appreciating the savour of food high in 'umami' for eons. However, the understanding of it as an actual flavour component and its scientific study have only more recently taken off.After a short introduction, this book is packed full of recipes show-casing dishes with great umami 'content'. The contributors are top-end chefs from various parts of the world and the recipes therefore provide quite a global variety. Some of the recipes are a little challenging, others are breath-taking in their simplicity and others are just inspirational. Interspersed between sections are little bits of information about umami. Then, the last part of the book is totally devoted to the natural flavour-bomb that is umami in the foods that contribute most to it.Armed with this knowledge, you can understand how to add more succulent flavour naturally to your cooking and even start developing your own umami-strong recipes.

excellent service, excellent book

Good condition - excellent value

Interesting and informative great recipes and must have for any chef

v good book

Fantastic book from one of the greatest chefs on the world