Foreword by Thomas Keller and Harold McGee.
Amazing must read book, breaks down the science of umami, recipes from different cuisines from pro chefs around the world, full of facts and graphs, helps with flavor combinations and list a bunch of umami rich ingredients and techniques for maximizing umami yield.
One of the best books I've read
Amazing must read book, breaks down the science of umami, recipes from different cuisines from pro chefs around the world, full of facts and graphs, helps with flavor combinations and list a bunch of umami rich ingredients and techniques for maximizing umami yield.
One of the best books I've read