Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Buy Used
$0.28
+ $3.99 shipping
Used: Very Good | Details
Sold by thrift_books
Condition: Used: Very Good
Comment: Ex-Library Book - will contain Library Markings. Book has appearance of light use with no easily noticeable wear. Millions of satisfied customers and climbing. Thriftbooks is the name you can trust, guaranteed. Spend Less. Read More.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Fifth Taste: Cooking with Umami Hardcover – November 8, 2005

4.7 out of 5 stars 13 customer reviews

See all 2 formats and editions Hide other formats and editions
Price
New from Used from
Hardcover
"Please retry"
$14.99 $0.28

Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
click to open popover

Editorial Reviews

From Publishers Weekly

Japanese chefs speak of a mysterious "fifth taste," one which is beyond and complementary to the known four (sweet, sour, salty and bitter). A few examples are the savory, pungent, meaty quality found in foods such as soy sauce, Parmesan cheese, red wine, mushrooms, truffles and oysters. In this book, a married couple (he's a chef; she's an author) explain and explore umami for Western audiences. They begin with an authoritative (if dry) scientific breakdown of umami-causing amino acids and nucleotides, and a lesson on how they react with certain taste buds in our mouths. This is followed by recipes for the authors' own "everyday" dishes using umami-full ingredients (helpfully printed in boldface). Their Asparagus Frittata, "Ragumami" Tomato and Two Meat Sauce and the like are fine, but the real meat of the book comes in the more than 60 delectable, umami-loaded recipes from top American chefs. Mouths will water over Rick Bayless's Spicy Chipotle Pork Tacos with Sun-Dried Tomato Salsa, Nobu Matsuhisa's Cilantro Soup with Monkfish, and Jody Adams's Braised Duck Legs with Mushrooms and Caper-Vinegar Sauce. Comprehensive recipes and pictures of scrumptious-looking food add to the book's appeal. (Dec.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Anna and David Kasabian are a husband-and-wife team who specialize in all things culinary. The author of nine books, Anna Kasabian has written for Country Living, Cook's Illustrated, Yankee Magazine, Coastal Living, and the Boston Globe. An honors graduate of the Culinary Institute of America, David Kasabian is a professional chef, food writer, and food photographer.
NO_CONTENT_IN_FEATURE

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Hardcover: 176 pages
  • Publisher: Universe (November 8, 2005)
  • Language: English
  • ISBN-10: 0789313561
  • ISBN-13: 978-0789313560
  • Product Dimensions: 7.7 x 0.8 x 9.3 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #155,203 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By George Callandrillo on March 14, 2006
Format: Hardcover Verified Purchase
There are four basic tastes: Bitter, sweet, salty and sour. This book defines the fifth taste: Umami. In culinary school we learned about it as "savory". This book does a very good job of tracing Umami's history and current application. If you want better tasting food for a small investment in ingredients, buy this book. It relates to all levels of culinary/cooking skills.
Comment 25 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
I've been spicing up my cooking with The Fifth Taste, and getting great results! These recipes are really fun and creative, and the variety is enhanced by many sources. It's like many cookbooks in one. The photos are also helpful in preparation. I've already learned a lot from this book.
Comment 16 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
I like the information provided, however, the average home cook can't afford items like lobster, scallops or truffles. So many of the recipes just wouldn't work for me. I guess I would have liked pairing ideas more than so many recipes. I think if I had realized that the info itself would only take up 10 pages out of 185 pages, I wouldn't have purchased the book.
Comment 4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
As a professional cook and avid reader of all things culinary, I can assure you that the Kasabians hit the nail on the head with this book. Yes, it contains terrific recipes from some of the USA's top chefs. And, yes, the Kasabians have kindly divulged some of their own mouth-watering recipes for us to sample. Best of all, though, they explain in detailed but easy to understand language just what the formerly mysterious term "umami" is all about and how everyone - chefs and home cooks alike - can put it to use making better tasting food in our own kitchens. Kudos David and Anna!
Comment 12 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
My 12 year old son introduced me to this book! What a find! We enjoyed the "jelly bean" test to understand just what the "fifth taste" is. Vegetarian Muffaletta Roll-Ups is one of my favorites and my son (willing to chop and measure with zeal) loves the braised ribs and fish. We highly recommend this cook book!
Comment 7 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
This book is extremely well written, and of umami is new to you, this book will have all the information to not only get you started, but to also keep going for some time to come. The introduction and scientific backup of the concepts explained is awesome.
Comment 3 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
The authors explain well and don't overwhelm you with how Umami works. I have tried the meatloaf recipe, and it was delicious. I plan on trying more after the busy holidays.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Pages with Related Products. See and discover other items: twisted sisters