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| The Fifth Taste: Cooking with Umami | 
 enlarge | Authors: Anna Kasabian, David Kasabian
Publisher: Universe
Category: Book
List Price: $27.50
Buy New: $7.94
You Save: $19.56 (71%)
New (6) Used (8) Collectible (1) from $7.94
Avg. Customer Rating:  4 reviews
Sales Rank: 220249
Media: Hardcover
Number Of Items: 1
Pages: 176
Shipping Weight (lbs): 1.5
Dimensions (in): 9.1 x 7.6 x 0.9
ISBN: 0789313561
Dewey Decimal Number: 641.5973
EAN: 9780789313560
ASIN: 0789313561
Publication Date: November 8, 2005
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
The Fifth Taste: Cooking with Umami
See how easy it is to make the most appetizing, delicious and satisfying food ever by including ingredients with umami, the fifth taste.
What is umami? It's another basic taste, like sweet, sour, salty, and bitter. But it's not an ordinary taste. Umami is that rich, savory, extra-satisfying taste of mushrooms, steak, cheese, oysters, and red wine — just a few of the many foods loaded with umami. Umami is a quick and easy way to boost flavor dramatically by waking up taste buds you never knew you had.
Science only recently proved its existence, and the world of food and cooking is catching on fast. In the last year, reports on umami appeared in the New York Times, Saveur, Wine Spectator, Food and Wine, The New Yorker, and numerous other publications. And every day more chefs and home cooks are wowing guests, family and friends with fabulous-tasting umami-rich food.
The Fifth Taste: Cooking with Umami is the first book ever to tell what umami really is, which foods have it (and which don’t), and how to use umami every day for some of the best meals you’ve ever had.
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With more than 50 umami-rich recipes from 25 top American chefs.
Advance Praise for The Fifth Taste: Cooking with Umami
“Anna and David Kasabian have not only written a scientific tell-all book about this mysterious ingredient, but they have also included amazing recipes - revealing a new genre in cooking and exciting new tastes for the palate.”
Mario Batali, chef and author
“Great cooks throughout the centuries have spontaneously understood the essential quality of individual ingredients and have instinctively combined these to create superlative concoctions. In this fascinating book, the Kasabians argue convincingly that this intuitive knowledge of cooks has a name: Umami.”
Jacques Pepin, chef, author and educator
“Finally a cookbook I've been waiting for-one that explains the elusive qualities of umami. Anna and David Kasabian are trailblazers. Not only do they explain and describe this mysterious element of flavor, they show us how to use its power in our cooking. An important and original book."
Michael Ruhlman, author, The Making of Chef, The Soul of a Chef and Charcuterie
“I found the book to be an excellent synthesis of what umami IS with its practical use in cooking. I believe it will be a milestone in the deliberate incorporation of umami into western gastronomy.”
Dr. Robert L. Wolke, author, What Einstein Told His Cook and What Einstein Told His Cook 2, The Sequel
“As exciting and intriguing a read as you’ll find in any cookbook published this year. Then there are the recipes. If umami is a good taste — and it is — what better than a cookbook to showcase it?
Mark Bittman, author, How to Cook Everything (From the Foreword)
Over 50 delectable umami recipes, for every occasion and for every level of cooking skill, such as:
Spicy Chipotle Pork Tacos with Sun-Dried Tomato Salsa from Rick Bayless
Sea Scallops with Mashed Potatoes and Red Onion Confit from Daniel Boulud
Cornish Game Hens Braised in a Pot with Summer Vegetables from Bradley Ogden
My Father’s Famous Shrimp Hors d’Oeuvres from Lydia Shire
Lamb Shanks with Tomatoes from Christopher Kimball
Spicy Sour Botan Shrimp from Nobu Matsuhisa
Plus more everyday umami recipes, including
Maxed-Out Meatloaf
Ragumami Tomato Two Meat Pasta Sauce
Asparagus Frittata
Coq au Vin Nouveau
Please-Pass-the-Umami Toasts
Vegetarian Muffaletta Roll-Ups
And more
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| Customer Reviews:
Fun for cooking with your children! February 11, 2008
2 out of 2 found this review helpful
My 12 year old son introduced me to this book! What a find! We enjoyed the "jelly bean" test to understand just what the "fifth taste" is. Vegetarian Muffaletta Roll-Ups is one of my favorites and my son (willing to chop and measure with zeal) loves the braised ribs and fish. We highly recommend this cook book!
Better Tasting Food For One And All January 10, 2008
6 out of 6 found this review helpful
As a professional cook and avid reader of all things culinary, I can assure you that the Kasabians hit the nail on the head with this book. Yes, it contains terrific recipes from some of the USA's top chefs. And, yes, the Kasabians have kindly divulged some of their own mouth-watering recipes for us to sample. Best of all, though, they explain in detailed but easy to understand language just what the formerly mysterious term "umami" is all about and how everyone - chefs and home cooks alike - can put it to use making better tasting food in our own kitchens. Kudos David and Anna!
Umami equals savory March 14, 2006
11 out of 11 found this review helpful
There are four basic tastes: Bitter, sweet, salty and sour. This book defines the fifth taste: Umami. In culinary school we learned about it as "savory". This book does a very good job of tracing Umami's history and current application. If you want better tasting food for a small investment in ingredients, buy this book. It relates to all levels of culinary/cooking skills.
An Inspiration in the Kitchen! December 19, 2005
11 out of 12 found this review helpful
I've been spicing up my cooking with The Fifth Taste, and getting great results! These recipes are really fun and creative, and the variety is enhanced by many sources. It's like many cookbooks in one. The photos are also helpful in preparation. I've already learned a lot from this book.
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