WANT TO MAKE THE BEST-TASTING FOOD EVER? JUST ADD A
do some of the best cooks in America know about fabulous-tasting food
that most people donít? They know about umami Ė that rich, savory,
satisfying taste you get from ripe tomatoes, parmesan cheese, oysters,
aged beef, shiitake mushrooms, Asian fish sauce, and many other everyday
and exotic foods. For cooks in the know, a key to creating exceptionally
delicious dishes is knowing which foods have umami and how to cook for
maximum umami taste. These and other umami cooking secrets are revealed
in David and Anna Kasabianís new book The Fifth
Taste: Cooking with Umami.
What exactly is umami? Itís another basic taste, like
sweet, sour, salty and bitter, all of which we pick up on the taste buds
in our mouths. Although subtler than the other tastes, umami (say
oo-MOM-ee) is exceptionally satisfying by itself, and greatly enhances
our enjoyment of many other foods. In fact, itís one of the principal
reasons we love chicken soup, cheeseburgers, tomato sauce, sour dough
bread, and many other favorites.
People have enjoyed umami since the dawn of mankind, but
until recently few people knew it existed, let alone what to call it.
Then in 1906, a Japanese chemist identified the first of many substances
that create this elusive taste, named it umami, and helped
establish umami as a cornerstone of Asian cuisine. Yet it wasnít until
2001, when American scientists finally proved beyond a doubt that umami
is distinct taste, that umami really caught on with Western cooks who
began consciously using and combining umami ingredients to create
richer, more delicious, more satisfying food.
The Fifth Taste: Cooking with Umami
simplifies the fascinating science of umami, explains why we crave it,
tells you where to find it, and shows you how to cook and combine
umami-rich foods for maximum umami impact.