This book will help you up your game in the kitchen with ingredients, flavor principles, and techniques that powerfully punch up flavor.

In The Fish Sauce Cookbook, readers will discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny sauce.

This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Featuring information on the science of the umami taste, and with recipes from world-class chefs such as Heston Blumenthal, Alexandre Bourdas, Michael Anthony and many more, Umami: The Fifth Taste presents wonderful new possibilities for ...

... umami, although independent research into umami has kept pace. The restaurant industry has likewise embraced the fifth taste, experimenting with umami-rich ingredients and promoting umami as a flavor with the power to amplify gustatory ...

In this fascinating book, the Kasabians argue convincingly that this intuitive knowledge of cooks has a name: Umami.” Jacques Pepin, chef, author and educator “Finally a cookbook I've been waiting for-one that explains the elusive ...

This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University.

This book contains a taste of the wonder and magic of umami, and once bitten you will forever be smitten.