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THE COOKING PHENOMENON: a richly illustrated and definitive exploration of Umami, The Fifth Taste…

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…with recipes from Heston Blumenthal, Alexandre Bourdas, Michael Anthony, Nobu Matsuhisa, Virgilio Martinez, David Kinch, Pedro Miguel Schiaffino and Yoshihiro Murata


This is a vividly illustrated 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 lift the dish using salt.

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 this amazing phenomenon.

Umami: The Fifth Taste,  Heston Blumenthal, Nobu Matsuhisa et al..,   250 x 190 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 2nd, 2014, rrp £25

For further information, please see the attached PDF (5 MB)

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

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Quotes

“Umami is a universal taste, and although Japanese cooking has codified the term, chefs across cultures understand the balance and depth it brings to a dish. There is a cultural connection among chefs, one that crosses ethnic boundaries and language barriers, and this book is a perfect example of the connection.”
Thomas Keller, The French Laundry
“Umami is a more complex sensation than the other tastes, and it seems to depend on them to be fully appreciated. But as the following pages make clear, an acquaintance with umami has become essential for the modern professional cook, and for anyone who wants to enjoy food to the fullest.”
Harold McGee