Isbn: 9780231168908 - umami: unlocking the secrets of the fifth taste (5 risultati)

Condizione: good. The book is in good condition with all pages and cover intact, including the dust jacket if originally issued. The spine may show light wear. Pages may contain some notes or highlighting, and there might be a "From the library of" label. Boxed set packaging, shrink wrap, or included media like CDs may be missing. Drotner Mouritsen, Jonas (illustratore).…

Hardcover. Condizione: Very Good. No Jacket. 1st Edition. Size 265mmX195mm. A remarkably comprehensive account of umami taste and one in which the science is not only accurate but accessible and interesting. This book will be your go-to umami resource.The content is cleverly layered with molecular-level explanations of how we taste, alongside rich cultural perspectives and beautiful recipes. With its stunning illustrations, this book is eye candy. **The book has shelf rubbing and there is a tiny scratch on the side of the front cover, near the top.**. Drotner Mouritsen, Jonas (illustratore).…

hardcover. Condizione: As New. Drotner Mouritsen, Jonas (illustratore).

Condizione: Very Good. Drotner Mouritsen, Jonas (illustratore).

Hardcover. Condizione: Neu. Neu Neu - Neuware, Importqualität, auf Lager - In the West, we have identified only four basic tastes - sour, sweet, salty, and bitter - that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. Drotner Mouritsen, Jonas (illustratore).…