HERE'S WHAT YOU'LL FIND INSIDE THE BOOK:
 

Foreword by Mark Bittman, page 8

Introduction, page 9

Presenting a Taste You Already Know Well: Umami, page 10

    Taste Is Not Flavor, page 11

    So What Tastes Umami?, page 13

    Professor Finds Umami in Bowl of Soup, page 14

    The Enigma (And Stigma) of MSG, page 16

    This Bud's for Umami, page 19

    How Do I Love Umami? Let Me Count the Ways, page 20

    And Then Along Came Kokumi, page 22    

Cooking with Umami Ingredients:

    Garden Vegetables and Fruit, page 25

    Sea Vegetables, page 26

    Meat and Poultry, page 26

    Dairy and Cheeses, page 27

    Grains, page 28

    Finfish, Shellfish and Cephalopods, page 29 

    Fermented and Pickled Vegetables and Fruit, page 29 

    Soy and Soy Products, page 30

    Mushrooms, Truffles and other Fungi, page 31

    Condiments and Sauces, page 31

    Fermented, Brewed and Distilled Beverages, page 32

The Essential Umami Pantry, page 33

Authors’ Umami Recipes:

    Coq au Vin Nouveau, page 36

    Asparagus Frittata, page 38

    Maxed-Out Meatloaf, page 40

    Sicilian Toasts (Bruschetta di Sicilia), page 42

    Umami Poolish Bread, page 44

    Baked Eggs with Procuitto, Peas and Mornay Sauce, page 46

    Vegetarian Muffaletta Roll-Ups, page 48

    “Ragumami” Tomato and Two Meat Sauce, page 50

     Lamb Tagine, page 52

The Chefs and Their Recipes, pages 55-185 (click here for list) 

Directory of Featured Chefs, page 186

Sources, page 194

Bibliography, page 195

Acknowledgments and Credits, page 197

Index, page 199