Umami
Game-Changing Recipes for Intensely Satisfying Food
Seiten
2026
Ryland, Peters & Small Ltd (Verlag)
978-1-78879-761-0 (ISBN)
Ryland, Peters & Small Ltd (Verlag)
978-1-78879-761-0 (ISBN)
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Explore the wonder and magic of the fantastic fifth taste with over 60 tantalizing recipes that take flavour to another dimension.
Umami is both ubiquitous and elusive, present but often unrecognized, and it has the extraordinary ability to enhance individual flavours, transporting dishes to another level. It is the taste that keeps on giving long after salty, sweet, bitter and sour flavours are spent.
Umami is a Japanese word that translates as ‘savoury deliciousness’, but it is far from a Far Eastern concept. It is absolutely universal and does not belong to any single culture – it can be shared, enjoyed and appreciated by all those in possession of a tongue. Everyone has experienced it – the salted anchovy that melts into the tomato of a pizza, the irresistible marriage of pancetta and Parmesan in a creamy spaghetti carbonara or the rich, caramelized chorizo in a pan-fried calamari and chorizo salad. Once understood, umami is your best friend both in and out of the kitchen.
In this book, you’ll discover extraordinary new flavour combinations in dishes such as Steak Tagliata, Umami Rub and Garlic Pesto; Dark Chocolate and Orange Chilli Con Carne; and Sunshine Laksa with Crab, Snow Peas and Millet. This book contains a taste of the wonder and magic of umami, and once bitten you will forever be smitten.
Umami is both ubiquitous and elusive, present but often unrecognized, and it has the extraordinary ability to enhance individual flavours, transporting dishes to another level. It is the taste that keeps on giving long after salty, sweet, bitter and sour flavours are spent.
Umami is a Japanese word that translates as ‘savoury deliciousness’, but it is far from a Far Eastern concept. It is absolutely universal and does not belong to any single culture – it can be shared, enjoyed and appreciated by all those in possession of a tongue. Everyone has experienced it – the salted anchovy that melts into the tomato of a pizza, the irresistible marriage of pancetta and Parmesan in a creamy spaghetti carbonara or the rich, caramelized chorizo in a pan-fried calamari and chorizo salad. Once understood, umami is your best friend both in and out of the kitchen.
In this book, you’ll discover extraordinary new flavour combinations in dishes such as Steak Tagliata, Umami Rub and Garlic Pesto; Dark Chocolate and Orange Chilli Con Carne; and Sunshine Laksa with Crab, Snow Peas and Millet. This book contains a taste of the wonder and magic of umami, and once bitten you will forever be smitten.
Laura Santini is a food writer and gastropreneur who burst onto the food scene in September 2009 with her debut book Easy Tasty Italian, which won her the coveted Best First Book Award at the Guild Of Food Writers Awards in 2010. She is the author of Perfect Pasta, also published by Ryland Peters & Small.
| Erscheint lt. Verlag | 9.6.2026 |
|---|---|
| Zusatzinfo | 100 col photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 200 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-78879-761-2 / 1788797612 |
| ISBN-13 | 978-1-78879-761-0 / 9781788797610 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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