ADVANCE PRAISE FOR THE FIFTH TASTE: COOKING WITH UMAMI:

    “David and Anna Kasabian have not only written a scientific tell-all book about this mysterious ingredient, but they have also included amazing recipes - revealing a new genre in cooking and exciting new tastes for the palate.”

          Mario Batali, chef and author

    “Great cooks throughout the centuries have spontaneously understood the essential quality of individual ingredients and have instinctively combined these to create superlative concoctions. In this fascinating book, the Kasabians argue convincingly that this intuitive knowledge of cooks has a name: Umami.”

          Jacques Pepin, chef, author and educator

    “Finally a cookbook I've been waiting for-one that explains the elusive qualities of umami. Anna and David Kasabian are trailblazers. Not only do they explain and describe this mysterious element of flavor, they show us how to use its power in our cooking. An important and original book."

          Michael Ruhlman, author, The Making of  Chef, The Soul of a Chef and Charcuterie

    “I found the book to be an excellent synthesis of what umami IS with its practical use in cooking. I  believe it will be a milestone in the deliberate incorporation of umami  into western gastronomy.”

          Dr. Robert L. Wolke, author, What Einstein Told His Cook and What Einstein Told His Cook 2

 

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