Umami - The secrets of the fifth flavor

• Author: FABRIZIO BUCELLA
• Publisher: Dunod
• French language
• Publication date: 02/2020
• Number of pages: 168
• Dimensions: 14 x 21 cm
• Weight: 220g
• Format: Softcover
• ISBN: 9782100799060

Presentation:

Umami… this is a name that makes you dream. After the four basic tastes – salty, sweet, bitter and sour – it is often referred to as the fifth taste perception. But while he has become the darling of chefs, he remains unknown to most of us.
Was it discovered, as the legend so well tells it, by Ikeda the Japanese, or does the merit go to Brillat-Savarin the Frenchman? Is it glutamate, this flavor enhancer that we find in particular in meat broths? Isn’t its use “in all sauces” harmful to our health?
Professor Fabrizio Bucella, sommelier and director of the Inter Wine & Dine oenology school, offers us a surprising and original insight into the mysteries surrounding umami. You will learn to detect it in natural foods and use it wisely. Umami will no longer have any secrets for you.

The author:

Fabrizio Bucella is a sommelier and wine and beer specialist, also director of the Wine & Dine tasting school.

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