Umami: The Fifth Taste by Heston Blumenthal, Thomas Keller, John Prescott, David Kinch, Yoshiro Murata, Harold McGee, Virgilio Martinez Veliz, Michael Anthony, Alexandre Bourdas, Regis Cursan, Pedro Miguel Schiaffino, Keiko Nagae, Ole G. Mouritsen, Nobu Matsuhisa

159 pages first pub 2014 (editions)

nonfiction informative medium-paced
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Umami is described as a pleasant savory taste imparted by glutamate, a type of amino acid which occurs naturally in many foods including meat, fish, vegetables, and dairy products. As the taste of umami itself is subtle and blends well with other ...

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