Umami - Les secrets de la cinquième saveur by Fabrizio Bucella (french edition)

Umami... a name that evokes dreams. After the four basic tastes - salty, sweet, bitter, and sour - it is often referred to as the fifth taste perception. While it has become the darling of chefs, it remains unknown to most of us. Was it discovered, as legend has it, by the Japanese Ikeda, or does the credit go to the French Brillat-Savarin? Is it the glutamate, that flavor enhancer found particularly in meat broths? Is its use "in all sauces" harmful to our health?

Professor Fabrizio Bucella, sommelier and director of the Inter Wine & Dine school of oenology, offers 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 hold any secrets for you.

Information:

• Paperback Format
• EAN13 9782100799060
• ISBN 978-2-10-079906-0
• Publisher Dunod
• Publication Date 05/02/2020
• Number of Pages 168
• Dimensions 22 x 14 cm
• Weight 220 g
• Language French