Umami
Unlocking the Secrets of the Fifth Taste
(Sprache: Englisch)
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...
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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
Autoren-Porträt von Ole G. Mouritsen, Klavs Styrbæk
Ole G. Mouritsen is a distinguished scientist and professor of biophysics at the University of Southern Denmark. His books include Sushi: Food for the Eye, the Body, and the Soul and Seaweeds: Edible, Available, and Sustainable. Klavs Styrbæk is a chef who, for more than twenty years, has owned and run the highly regarded Restaurant Kvægtorvet (The Cattle Market) in Odense, Denmark, and is a passionate advocate for the renewal of classical Danish cuisine.
Bibliographische Angaben
- Autoren: Ole G. Mouritsen , Klavs Styrbæk
- 2015, 280 Seiten, 84 Abbildungen, Masse: 18,5 x 25,2 cm, Kartoniert (TB), Englisch
- Verlag: Columbia University Press
- ISBN-10: 0231168918
- ISBN-13: 9780231168915
- Erscheinungsdatum: 04.01.2016
Sprache:
Englisch
Pressezitat
"An engaging read... Umami is at once a scientific treatise, cultural history, unique collection of recipes, and handsome coffee-table--or for that matter, kitchen-table--book." Sandra J. Ackerman, American Scientist
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