9780231168908 - Umami: Unlocking the Secrets of the Fifth Taste di Mouritsen, Ole G.; Styrbaek, Klavs (5 risultati)

Condizione: Acceptable. Drotner Mouritsen, Jonas (illustratore). PLEASE NOTE: FORMER LIBRARY COPY, MAY HAVE STICKERS AND INDENTIFYING STAMPS AND/OR MARKERS ON IT BUT BOOK REMAINS IN ACCEPTABLE READING CONDITION. Former Library book. hardcover 100% of proceeds go to charity! Acceptable reading copy with obvious signs of use, wear, and/or cosmetic issues. Item is complete and remains readable despite notable condition issues.

Condizione: Very Good. Drotner Mouritsen, Jonas (illustratore). Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condizione: Very Good. No Jacket. Drotner Mouritsen, Jonas (illustratore). 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.**.

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

Hardcover. Condizione: Neu. Drotner Mouritsen, Jonas (illustratore). 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 Styrbęk 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.