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Descriptions du produit

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 Styrbaek 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. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

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Détails sur le produit

  • Relié: 288 pages
  • Editeur : Columbia University Press (17 juin 2014)
  • Collection : Arts & Traditions of the Table: Perspectives on Culinary History
  • Langue : Anglais
  • ISBN-10: 023116890X
  • ISBN-13: 978-0231168908
  • Dimensions du produit: 2,5 x 20,3 x 26,7 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: 51.881 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Par nata le 17 octobre 2014
Format: Relié Achat vérifié
Superbe ouvrage, je le recommande. Tout ce qu'il faut savoir sur la synergie des goûts. Je cherchais un ouvrage explicatif avec des références sérieuses, historiques et scientifiques, sur le goût umami et pas sur une tendance culinaire. Ce livre remplit tout à fait sa mission. Les infos sont variées, avec photos et illustrations de qualité. Agréable à lire. Contient aussi des recettes en plus. Très contente.
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Par Julhès Nicolas le 3 août 2014
Format: Format Kindle Achat vérifié
Une approche pointue sur cette saveur encore mal connue en Europe. Ce livre permet de poser les bases pour créer une nouvelle façon de créer des recettes. Recommande pour tout les passionnés de gastronomie.
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Commentaires client les plus utiles sur (beta) 5 commentaires
10 internautes sur 10 ont trouvé ce commentaire utile 
A scientific approach to umami, with recipes 5 juin 2014
Par I Do the Speed Limit - Publié sur
Format: Relié
Just so you understand, this is not really a “cookbook” as we normally think of cookbooks. This is Umami from a scientific point-of-view, with about 50 recipes included as examples. It was originally written in Danish, but has been translated exceptionally well. I think this book is for those who are deeply into the concept of umami and who thrive on the scientific and technical aspects of food and taste and all things culinary. Even if you are not scientifically inclined, and not so into the technicalities, this can be an intriguing book for you to read and digest.

Take a look through the “Look Inside” feature and your logical imagination will clue you in to the fact that information far outweighs pictures and recipes. That is not a bad thing. But an abundance of luscious and gorgeous pictures and more colorful writing could have steeped this book in an umami of its own. Without the pictures, it is a terrific reference book, and while it spurs your imagination to create wonderful combinations of umami-rich foods, it does not excite. It does not ignite.

It does not have the spirit to give it a soul. I think any book trying to be intimate with umami should reach deeper: Hence 4.5 star rating where a five-star rating could have been.

The authors take quite a few pages to describe how umami was “discovered”. I put umami in quotes because the hard-to-describe and unique flavor was always there, but what it was composed of and how to capture that flavor was not.

What is umami? This question was answered by explaining glutamic acid/free glutamates in great detail. MSG is one umami substance, and there is quite a discussion on the fact that it has an undeserved bad reputation. Then other umami substances were introduced: For instance, mother’s milk, (and another interesting discussion about the paradoxical fact that MSG is not put into infant formula, thereby “robbing” babies of being exposed to umami (and the formation of taste preferences) in early life).

Then there is the “concept” of umami, (which is much broader than the taste of glutamate), and the Western world’s slow acceptance of the idea that there are taste sensations other than sweet, sour, bitter, salty. And a discussion on the fact that umami is still controversial: There might be at least 50 different primary tastes?! (You just must pay very careful attention to discover them.)

The reader will learn about what foods contain glutamate or basal umami, and what foods contain nucleotides or synergistic umami.

By the time you get to page 43, you will understand what the authors’ mean when they write: “The culinary arts can be said to be a study of how to maximize umami by taking advantage of the gustatory synergy produced by combining different ingredients. In the preparation of a dish, one will typically incorporate some ingredients that contribute glutamate and others with nucleotides.” They use dashi as the textbook example of this.

The reader is offered nine dashi recipes, with plenty of explanation, over the course of ten pages. It was very insightful—and if you are deeply into and interested in dashi, these pages might well be worth the price of this book.

By the time you get to page 58, you will begin to see some recipes: Monkfish Liver, au Gratin with Crabmeat and Vegetables, or with Raspberries and Peanuts; Pearled Spelt, Beets and Lobster; Crab Soup; Seriously Old-Fashioned Sourdough Rye Bread; Anchovies, Grilled Onions, Sourdough Bread, Ham and Mushrooms; White Asparagus in Miso with Oysters, Cucumber Oil and Small Fish (cucumber oil is made with peel and neutral oil); Parmesan Biscuits with Bacon and Yeast Flakes; Beef Estofado; Cassoulet; Sicilian Ratatouille; Quail Pate; Asparagus Risotto, and Oxtails Braised in Wheat Beer.

The reader will learn about umami foods that come from the oceans: A technique to kill a fish to retain umami, fish sauces and pastes, recipes for garum, preserved fish and fish roe; and umami foods from the land: Fermented, pickled, aged, dried vegetables, dairy products and grains; soy sauce and miso; green tea; preserved, salted and dried meats; cheeses; eggs and mayo.

How to make the most of umami? There is info on Knorr and Maggi, Bovril, Marmite and Vegemite, yeast flakes, ketchup, Worcestershire Sauce, umami in a tube, anchovy paste, dried cheese rinds.

There are pages on soup stocks: “Soup is Umami”, and slow cooking, and umami in sweets. There is a chapter dealing with umami and wellness, too. And if the entire book was not scientific enough for you, the authors finish up with a chapter on “Technical and Scientific Details”, complete with many charts, a bibliography and a glossary. There is a very complete, 9-page index.

*I was able to post a review of this book on the day it was released to the public because the publishers sent me a temporary download of the unfinished book many months ago.
Fantastic, fascinating 5 mars 2015
Par Samuel Dram - Publié sur
Format: Relié
This is a fascinating book on a topic that is not so straightforward. I appreciated the wide breadth of coverage, from western cuisine to asian, from meats to vegetables, with recipes, experiments, and science to back it all up. Highly recommend.
0 internautes sur 1 ont trouvé ce commentaire utile 
Four Stars 11 décembre 2014
Par O. Sommersted - Publié sur
Format: Relié Achat vérifié
Extremely interessting flavor consept
0 internautes sur 2 ont trouvé ce commentaire utile 
Five Stars 21 octobre 2014
Par Meagan Evans - Publié sur
Format: Relié
This is a wonderful book for anyone that loves food and learning.
0 internautes sur 6 ont trouvé ce commentaire utile 
confusing recipes 24 juin 2014
Par David's Wife - Publié sur
Format: Format Kindle
This book goes into the "scientific" explanation/description of the "fifth taste" known as umami. It seems that MSG gives that flavor to foods among other things. I found the "scientific explanation" part of the book to be rather dull. I was not impressed with the recipes because the instructions did not make sense. For example, in Sicilian Ratatouille, one of the ingredients is 2 to 4 fresh artichokes which it says to cut into cubes. Does that refer to just the artichoke heart? Do they mean for you to cut up the whole thing? It then says that if fresh artichokes are not available, oil -preserved artichokes in a jar can be substituted, which would only be the hearts. In addition, many of the ingredients are things I have never really used or seen in a store - like salt cod or pork cracklings. I received this book free to review from Netgalley.(
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