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Unread book in perfect condition.

Pedal Description:Fully functional Ami Effects Umami overdrive boost pedal. This pedal was only plugged in a few times to test the tones, carefully...

Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

In the West, we have identified only four basic tastes―sour, sweet, salty, and bitter―that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct.Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Unread book in perfect condition.

Shortlisted for the Best Translated Fiction Book Award, 2017 Ms. Jufresa: Where the f*#! did you learn to tell a story so well?” Álvaro Enrigue, award-winning author of Sudden DeathAs heard on NPR's Weekend Edition with Scott SimonIt started with a drowning.Deep in the heart of Mexico City, where five houses cluster around a sun-drenched courtyard, lives Ana, a precocious twelve-year-old who spends her days buried in Agatha Christie novels to forget the mysterious death of her little sister years earlier. Over the summer she decides to plant a milpa in her backyard, and as she digs the ground and plants her seeds, her neighbors in turn delve into their past. The ripple effects of grief, childlessness, illness and displacement saturate their stories, secrets seep out and questions emerge Who was my wife? Why did my Mom leave? Can I turn back the clock? And how could a girl who knew how to swim drown?In prose that is dazzlingly inventive, funny and tender, Laia Jufresa immerses us in the troubled lives of her narrators, deftly unpicking their stories to offer a darkly comic portrait of contemporary Mexico, as whimsical as it is heart-wrenching.

In the West, we have identified only four basic tastes―sour, sweet, salty, and bitter―that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct.Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

In the West, we have identified only four basic tastes―sour, sweet, salty, and bitter―that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct.Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Japanese cuisine is appreciated worldwide for its healthiness and its beauty in both appearance and flavour. The characteristic 'savoury-ness' (umami) is achieved despite minimum use of oil, salt and flavourings. Dashi ('stock') and the resulting umami are said to be the reason Japanese-cuisine is special. But what are they? How do they work? And why? This beautifully illustrated book reveals these secrets through both explanation and superb recipes introduced by Japan's top chefs. It is not only an essential read for people in the food industry, it is also a godsend to anyone who cares about what they eat. The body of the book is in 3 parts. "Discovering Japanese Cuisine" introduces the background and essence - nature and the four seasons, ingredients, philosophy, and history and development in the art of dashi by Japan's four finest the top chefs. Each introduce a dashi-based recipe for spring, summer, autumn and winter. It is a practical guide to dashi and umami explains what dashi is, what the ingredients are, how it is made and used in the kitchen - also the nature of umami and how and why it was discovered. A concluding section Umami - the science of dashi - introduces the principal natural elements that constitute or combine to produce umami: glutamate (from konbu), inosinate (from katsuobushi), guanylate (from dried shiitake). The endmatter includes a Glossary, Index, Conversion Tables and Bibliography. This title includes: the true secrets behind the healthiness and deliciousness of Japanese cuisine revealed for the first time in a sumptuously illustrated book backed by the biggest world chefs; hundreds of colour photos, recipes by the 4 leading chefs of Japan, and lucid explanations and nutritional/scientific explanations that combine to offer a full understanding of umami & dashi.

This copy has clearly been enjoyedâ"expect noticeable shelf wear and some minor creases to the cover. Binding is strong, and all pages are legible. May contain previous library markings or stamps.

Fish sauce—used to season various dishes such as soups, meat, dipping sauces—is a rising star in both Asian and non-Asian pantries. This is the first cookbook to include 50 recipes from the best chefs across the country using fish sauce as the key ingredient.Move over Sriracha, fish sauce is the most popular ingredient in town. Long used as a key umami flavor in Asian cooking, now prominent chefs from across the country are using fish sauce in new and unexpected ways to flavor their recipes. It was recently included in Bon Appetit's list of pantry essentials and appears on tables at Michelin Star-rated restaurants. Last year, the European Union started recognizing fish sauce from the Vietnam island of Phu Quoc as a "Protected Designation of Origin," along the lines of Champagne for sparkling wine or Parmigiano-Reggiano for hard Italian cheese. Discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny cooking liquid. Home cooks will delight in the variety of recipes in the book, starting with the formula for making homemade fish sauce before moving onto slow-roasted meats and classic Italian pasta dishes, craft cocktails, salad dressings, and even desserts. Fifty recipes using fish sauce culled from today's most innovative chefs and food personalities from around the globe include: Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer's Market Vegetables with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce Vinaigrette from Jon Shook and Vinny Dotolo.

CHALLENGE YOUR PALATEMove over sweet. Cocktail aficionados are mixing up creative concoctions that are herbaceous, smoky and strong.These rims are anything but sugarcoated. Savory Cocktails shakes, stirs and strains nearly 100 hard-hitting distilled delights for a cornucopia of today’s coolest drinks. Using everything from classic liqueurs to innovative new bitters, the recipes in this book offer a stylish, sophisticated approach to complex-flavored cocktails like:·Yuzu Sour·Green Tea Gimlet·Off-White Negroni·Pink Peppercorn Hot Gin Sling·Greens Fee Fizz·The Spice TrailPacked with carefully crafted cocktails as well as information on tools, ingredients and imbibing history, Savory Cocktails goes way beyond just recipes. The devilish twists in this barman’s companion are taste tested and mixologist approved.

Going Paleo or low-carb but want a twist? Asian Paleo will satisfy your cravings!Creator of the popular food blog I Heart Umami, ChihYu Smith celebrates her Chinese and Taiwanese heritage and turns favorite Asian recipes into healthy, flavorful Paleo meals. In Asian Paleo, she shares 75 fresh, bold recipes inspired by her favorite dishes from China, Japan, Thailand, Vietnam, and beyond.Here, Smith helps readers find the perfect dish for any occasion. She includes easy meals, fun and festive weekend options, batch cooking for when there’s time to plan, and sides and sauces. You’ll want to try them all, from Low-Carb Chinese Scallion Pancakes and Brisket Pho to takeout classics like Sweet-and-Sour Chicken, Kung Pao Chicken, and sizzling hot Pepper Steak stir-fry. Each dish is free of gluten, wheat, soy, and sugar. With a meal prep section with shopping lists and make-ahead instructions, clever tips and tricks, and vibrant photographs for every recipe, Smith makes healthy Asian cooking totally, deliciously Paleo.  75 color photographs

Bluefin Tuna, also known as "Maguro" is prized around the world for its delicious umami flavors that are almost like butter. Otoro is the most premium part of the Tuna, it is the belly and as a result the most marbled. O-Toro is often found at the best sushi restaurants and only the best. It is expensive, tough to source, and tough to store. Storing the fish in optimal conditions requires a super-freezer to keep the fish below 40 F*. If you do not it will lose a bit of color and texture (but it

Landing on new levels of umami, TRUFF White Hot Sauce is sourced for a sophisticated palate using ripe red chili peppers infused with white truffle and agave nectar from Jalisco, Mexico. It is then sprinkled with coriander, resulting in a brighter but equally decadent sensation.

As enduring as our love of bacon, Bacon 24/7 will satisfy new readers in this expanded second edition with 6 new recipes.Pork prices can rise and the economy can fluctuate, but consumption of bacon remains steady. Its sublime savory taste has been explained by scientists as well: Bacon boasts umami, the seductive “fifth taste” that rises above sweet, sour, bitter, and salty.In Bacon 24/7, author Theresa Gilliam and photographer EJ Armstrong have teamed up to feed the need for bacon. They include recipes for every hour, from dawn to dark, as well as info on topics such as how to cure and smoke your own bacon. Drool-worthy photographs highlight dishes such as Pasta Carbonara, Pork Belly Hash with Kale and Sweet Potatoes, and Bacon Crumb Apple Pie. Any evening that begins with a Bacon-Infused Manhattan holds the promise of becoming an unforgettable good time. 100 color photographs

Learn how to make the enigmatic and umami-rich comfort food of Japan, with over 60 recipes straight from Atsuko’s Ikeda’s authentic yet modern Japanese Kitchen.Japanese home-cooking is full of comfort, but a version of comfort food that is stylish, mouth-watering and less unhealthy than most. For those who aspire to recreate the Japanese dishes enjoyed in restaurants or on holiday, and to discover even more about the secrets and techniques involved in Japanese home cooking, you are invited into Atsuko’s Kitchen. Learn the subtle art of creating a balanced meal as demonstrated with an easy-to-follow infographic. Learn the basics, such as how to season food the Japanese way, how to prepare dashi stock and how to make variations on basic rice. Choose from the delicious array of main dishes you might be familiar with, such as chicken teriyaki, tonkatsu pork, beef tataki, gyoza, seared tuna with ponzu, vegetable tempura, okonomiyaki, grilled eggplant with sesame sauce, plus recipes from Atsuko’s own family and modern creative repertoire. Also featuring ‘izakaya’ small plates for sharing and sumptuous modern desserts, there is Japanese comfort food for every occasion. With tips on how to present your dishes in the traditional way, anecdotes and cultural explanations of dishes, discover the secrets of Japanese home-cooking for yourself.

Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties. Despite being used by the Japanese for hundreds of years, miso has been experiencing a new found popularity as top chefs, cooks and food writers champion miso as an essential yet exciting everyday ingredient.In Miso Tasty: The Cookbook Bonnie Chung, founder of the UK’s only dedicated miso brand and a self-taught miso expert, explores the great versatility of this exciting paste, and demonstrates the depth that it can bring to everyday cooking. Her book shares 60 recipes on how to enjoy this ingredient in both Japanese and non-Japanese dishes.The recipes are a mix of well-loved classics and new discoveries: swirl it into a hot stock for miso soup, mix it with a drop of olive oil and a spoon of mustard for a deeply satisfying salad dressing, or baste it on to steaks for a quick but deeply flavoured barbecue marinade. The book will also include simple cooking tips on how to make the most of miso, an in-depth exploration of the many different types of miso and even how to make your own miso at home.Miso is full of possibilities – as diets become more focused on being wholesome and nutritious, this ancient soybean paste is fast becoming a vital ingredient in every cook’s kitchen.

Techniques and Recipes for Transforming Vegetables, Meat, Dairy, and More Koji Alchemy is devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Not only that, authors Umansky and Shih take this magical ingredient to the next level, using it to rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Koji Alchemy guides readers through the history, versatility, and a multitude of applications. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the help of friends offering a depth and breadth of tips and expertise, Koji Alchemy is a comprehensive look at modern koji use around the world.

Salt has been an essential dining element since the invention of the kitchen table. But today, specialty salts come in a vast variety of forms and flavors. Smokey salts, salts infused with clay or charcoal, herby and spicy salts, salt with extra umami or a hint of sugar are being added to many recipes, to layer more flavor, and not simply to enhance the flavors already there. It’s a feast for the tongue, and colorful salts also add visual interest to dishes, and the varying textures add crunch.But how do you decide which to buy―and how do you get the most out of them once you’ve brought them back home to your kitchen? Salt will show you how to choose and how use them in simple, delicious recipes for every meal of the day. You will learn how to cook, cure, and bake with them. Plus, you’ll find a market guide that describes the different types of specialty and infused salts, discover ways to cook with salt blocks, and even how to organize your own salt tasting at home. More than 100 mouthwatering recipes―plus nearly 50 varieties of infused salts―with beautiful, full-color photography will help you transform this classic, humble ingredient into a star seasoning.