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Dashi and umami

The heart of Japanese cuisine
Dashi and umami
Click to enlarge

30,42 €

Author: Several
Availability: a consultar
Language: Inglés
Format: Tapa dura, 160 pp, 23,5x28 cm
Publisher: Eat-Japan / Cross Media, 2009, 9781897701935
Features: Fotografías a color
Publisher review:
Japan’s cuisine has long fascinated the rest of the world, and this book reveals the secrets at its heart. Delicate dashi and the critical umami taste that it imparts are explored here at length. This book introduces you to the history of haute cuisine in Japan, its essential ingredients, and its philosophy. Four top chefs share their methods for producing quality dashi, together with recipes that highlight both the umami taste and Japan’s strong emphasis on seasonality. There is also a practical guide to making your own umami-rich dashi and simple dashi-based recipes. This is essential reading for culinary professionals and food lovers alike.

- Introduction, Eiichi Takahashi of Hyotei, Tokyo.
Discovering Japanese cuisine
- Nature.
- Four distinct seasons.
- Ingredients.
- Philosophy.
- History and development.
- Kaiseki: refined Japanese cuisine.
- Kaiseki: principles.
- Dashi: the secret of Japanese cuisine.
- Umami: the key to dashi’s taste.
- The chefs of the world on umami, Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni.
The art of dashi by Japan’s four finest
- Spring, Takashi Tamura of Takashi Tamura, Tokyo.
- Summer, Eiichi and Yoshihiro Takahashi of Hyotei, Tokyo.
- Autumn, Kunio Tokuoka of Kyoto Kitcho, Kyoto.
- Winter, Yoshihiro Murata of Kikunoi, Kyoto.
A practical guide to dashi and umami
- Dashi. The essence of Japanesse cuisine.
- Dashi ingredients.
- Making dashi.
- Using dashi.
- Umami. The science of dashi.
- Umami substances in dashi.
- Umami-rich food around the world.
- Ways to enhance umami.
- Glossary.
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