Fifth Taste of Human Being Umami the World
Cross Media, 2005 - Cooking - 72 pages
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 - the World' gives you a thorough introduction to umami on the East and West.
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