Journals Higher Education



Published: 02 September 2014

160 Pages | 120-plus full-color photos, 10 full-color illus., Glossary, conversion tables, index, bibliography

7-1/2 x 9-7/8 inches

ISBN: 9784889963915

Bookseller Code (02)


The Fifth Taste

Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata, and Pedro Miguel Schiaffino
Foreword by Thomas Keller, Foreword by Harold McGee, Contributions by Keiko Nagae, Contributions by Regis Cursan, Contributions by John Prescott, Ph.D., Contributions by Ole Mouritsen, Ph.D., and Photographs by Akira Saito

A Publication of Japan Publications Trading

  • Umami is now a familiar word and concept to Westerners
  • Authors are among the most recognizable and respected in the world and have all earned Michelin stars
  • Book features an essay about umami and four recipes from each chef
  • Also features text and recipes from two leading pastry chefs, Keiko Nagae and Regis Cursan
  • John Prescott, Ph.D. and Ole Mouritsen, Ph.D. contribute essays on the science of umami
  • Gorgeous full-color photos by Akira Saito (Edomae Sushi)
  • Umami-rich foods are delicious and healthy
  • Emphasizes local ingredients from around the world and explains how umami is present in many different kinds of foods
  • Includes practical information such as how to make dashi and ways to enhance umami
  • Traditional Japanese cuisine has been named a UNESCO Intangible Cultural Heritage Asset. The campaign was spearheaded by Chef Murata.

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