Umami from the land: Fungi and plants

Kapitel in diesem Buch

1. Frontmatter i
2. Contents v
3. Acknowledgments ix
4. Prologue: How it all began xiii
5. What exactly is taste, and why is it important? 1
6. The first four: Sour, sweet, salty, and bitter 15
7. The fifth taste: What is umami ? 23
8. 1 + 1 = 8: Gustatory synergy 41
9. Umami from the oceans: Seaweeds, fish, and shellfish 65
10. Umami from the land: Fungi and plants 105
11. Umami from land animals: Meat, eggs, and dairy products 137
12. Umami: The secret behind the humble soup stock 155
13. Making the most of umami 167
14. Umami and wellness 207
15. Epilogue: Umami has come to stay 213
16. Technical and scientific details 217
17. Bibliography 233
18. Illustration credits 237
19. Glossary 239
20. Index 255
21. The people behind the book 264