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Umami by Yoshihiro Murata

post #1 of 3
Thread Starter 
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
post #2 of 3

@ChefTorres87 Thanks for posting this. You can actually post a real review here:

 

 

 

We used to use this forum more before we had a real review system like we do now.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 3

What's a "Real Review?   :confused:

 

Personally I'd much rather hear from the rank and file. ;)

 

Looks like an interesting book. :thumb:

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