JUST PUBLISHED: Umami, The Fifth Taste, with contributions from Heston Blumenthal, Alexandre Bourdas, Nobu Matsuhisa and other leading chefs

Definitive, authoritative - this is a richly illustrated, information-packed gem of a guide to the taste phenomenon that has transformed world cooking.

This is a beautifully photographed book containing a wealth of information on an enigmatic but very real element of taste that is capturing the souls of chefs across the globe; an element that not only adds a new dimension of “deliciousness” to a dish, but in doing so also greatly reduces the need to us salt to 'lift' a dish.

8 of the world’s great chefs offer a number of recipes each that illustrate the wonders of Umami; essays and contributions from food scientists Professor Ole G. Mouritsen and Drs. Kumiko Ninomiya and Yukiyo Katsuta greatly enhance our understanding of the subtleties of this taste sensation.

Umami: The Fifth Taste, Heston Blumenthal, Nobu Matsuhisa et al.., 250x190 mm; 160 pages, all in colour;  £25, Hardcover with jacket; published by Japan Publications Trading Co. Ltd., under the auspices of the Umami Information Center, Tokyo, Japan. 

Available from September 5th, 2014, rrp £25

For further information, please see the attached PDF

For cover & other images, or to request an advance copy for review, please contact Kodansha Europe at   info@kodansha.eu

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