Known as 'the fifth taste' (the others being sweet, sour, salty and bitter), the miraculous umami occurs naturally in foods, for example, tomatoes, meat and fish, but was first isolated and named almost 100 years ago by Japan's Professor Kikunae Ikeda. Umami has long been used (in Bouillon in the West and in MSG in the East) to bring out the flavour of ingredients and create delicious dishes and this pocket sized book explains the phenomena and shows you how you can use it in your cooking. 'Umami - World Recipe Vol. 1 - Japanese' is the first in a series of umami recipe books focussing on a specific country.
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Seller: WeBuyBooks, Rossendale, LANCS, United Kingdom
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Seller: Brit Books, Milton Keynes, United Kingdom
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