THE CONTRIBUTING CHEFS AND THEIR UMAMI-RICH RECIPES:
    We extend our sincere thanks to all of these wonderfully gifted chefs for their enthusiastic support of this project, and for  their generous contributions of so many amazingly delicious umami-rich recipes for inclusion in the book.

Jody Adams, Rialto, Cambridge

Braised Duck Legs With Mushroom & Caper-Vinegar Sauce

Corn And Chive Panacotta With Tomato Salad & Parmesan Frico

Rick Bayless, Frontera Grill, Chicago

Whole Fish with Tomatoes, Capers, Olives & Herbs

Spicy Chipotle Pork Tacos with Sun Dried Tomato Salsa

Daniel Boulud, Restaurant Daniel, New York

Daniel Boulud’s Short Ribs Braised in Red Wine With Celery Duo

Sea Scallops with Mashed Potatoes & Red Onion Confit

Gary Danko, Restaurant Gary Danko, San Francisco

Asparagus Salad with Roasted Peppers, Shaved Parmigiano-Reggiano

Thai Duck & Coconut Soup

Hubert Keller, Fleur de Lys, San Francisco

Wild Mushrooms in a Potato Shell Accented with Caramelized Vegetable Jus

            Colorado Lamb Loin with Green Onions on Ratatouille Coulis & Merlot Sauce

Christopher Kimball, founder and publisher, Cook’s Illustrated Magazine

Lamb Shanks with Tomatoes

Oyster Stew with Dry Sherry

Jake Klein, Pulse, New York

Japanese Pumpkin Soup with Spiced Candied Pecans

Warm Tofu with Saikyo Miso, Roasted Cashews & Chili

Nobu Matsuhisa, Nobu, New York

Cilantro Soup with Monkfish

Spicy Sour Botan Shrimp

Sue Milliken & Susan Feniger, Border Café, Santa Monica California

Marinated Skirt Steak with Avocado Tomatillo Dipping Sauce

Huitlacoche Quesadillas

Patrick O’Connell, The Inn at Little Washington, Washington, Virginia

Green Beans Tempura with Asian Dipping Sauce

Fire & Ice: Seared Peppered Tuna with Daikon Radish & Cucumber Sorbet

Bradley Ogden, Lark Creek Inn, Larkspur, California

Roast Pork Shoulder with White Beans, Smoked Bacon & Kale

Cornish Game Hen Braised in a Pot with Summer Vegetables

Ken Oringer, Clio, Boston

Hamachi with Exotic Spiced Sassafras Glaze & Bonito

Steamed Black Bass

Mark Peel, Campanile, Los Angeles

Crisp Flattened Chicken with Boulangerie Potatoes

Grilled Squid Salad

Jon Pratt, Umami Café, Croton-on-Hudson, New York

Truffled Mac & Cheese

Coconut Lime Leaf Soup

Steven Raichlen, cookbook author and TV host

Anchoyade-Grilled Cedar-Planked Salmon

Wood Grilled Rib Steak with Shiitake Wine Sauce

Jimmy Schmidt, Rattlesnake Bar & Grill, Detroit

Portobello & Chanterelle Mushroom Cylinder

Vanilla Scented Lobster with Asparagus Thread Salad

Lydia Shire, Excelsior and Locke Ober, Boston

My Father’s Famous Shrimp Hors D’oeuvres

Lobster Avgolemono

Frank Stitt, Highlands Bar & Grill, Birmingham, Alabama

Red Snapper with Ham Hock-Red Wine Sauce

Pea Cakes

Troy Thompson, Jer-ne, Marina del Rey, California

Goat Cheese Dumplings with Morel Mushrooms

Miso Scallion Sonoma Lamb Loin

Rick Tramonto, Tru, Chicago

Butter-Poached Maine Lobster & Truffle Mashed Potato Martini

Peekytoe Crab Salad With Crispy Sawagani Crab & Micro Greens

Ming Tsai, Blue Ginger, Wellesley, Massachusetts

Marinated Mushroom Handrolls

Uni Bisque

Anthony Uglesich, Uglesich’s, New Orleans

Shrimp Uggie

Oyster Shooters a la Uglesich

Norman Van Aken, Norman’s, Coral Gables, Florida

Deep Fried Sushi with Wasabi Miso

            Pan-Roasted Cumin-Rubbed Breast of Chicken with Plantain-Foie-Gras on

            Mofongo Black Beans

Alan Wong, Alan Wong’s Restaurant, Honolulu

Yuba Won Tons with Kurobuta & Matsutake Broth

Fresh Uni in Flavored Tomato Water