Description

You’re about to be introduced to the umami factor: the secret to sensational custom-made beverages, including spirits, wine, beer, soft drinks, and more. Chances are you have never heard of umami, the taste impression created by certain amino acids in a food or beverage. This book reveals the wonders of umami to beginner and expert alike, starting off with a thorough understanding of “full-spectrum” fermentation theory, then dives into the various preparation techniques and shows how umami-producing ingredients create beverages with sensational balance and roundness on the palate, tongue, nose, and even throat. More than 75 recipes, sharp insight, and handy tips help both amateur and professional fermentation chefs conquer the next frontier in beverage science.

The Umami Factor: Full-Spectrum Fermentation for the 21st Century

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£33.29

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RRP: £36.99 You save £3.70 (10%)
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Hardback by Robert George

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Short Description:

You’re about to be introduced to the umami factor: the secret to sensational custom-made beverages, including spirits, wine, beer, soft... Read more

    Publisher: Schiffer Publishing Ltd
    Publication Date: 28/05/2015
    ISBN13: 9780764348761, 978-0764348761
    ISBN10: 764348760

    Number of Pages: 272

    Non Fiction , Food & Drink

    Description

    You’re about to be introduced to the umami factor: the secret to sensational custom-made beverages, including spirits, wine, beer, soft drinks, and more. Chances are you have never heard of umami, the taste impression created by certain amino acids in a food or beverage. This book reveals the wonders of umami to beginner and expert alike, starting off with a thorough understanding of “full-spectrum” fermentation theory, then dives into the various preparation techniques and shows how umami-producing ingredients create beverages with sensational balance and roundness on the palate, tongue, nose, and even throat. More than 75 recipes, sharp insight, and handy tips help both amateur and professional fermentation chefs conquer the next frontier in beverage science.

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