The Umami Factor: Full-Spectrum Fermentation for the 21st Century
by Robert Rivelle George
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Pub Date May 28 2015 | Archive Date Mar 16 2016
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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Available Editions
| EDITION | Hardcover |
| ISBN | 9780764348761 |
| PRICE | $39.99 (USD) |
Average rating from 11 members
Featured Reviews
roxi N, Reviewer
An amazingly beautiful but but a bit beyond me (focused more on brewing beer rather than drinking beer :))
While I really did enjoy the book (the writing, the photos of beer/ingredients/non-beer related photos, etc), it wasn't exactly what I had been expecting. I thought it was geared towards the umami factor of beers and was hoping to receive some beer/dish pairing recommendations, but it really did focus on the fermentation process, beer ingredients, etc.
I was lucky enough to brew my own beer, however I'm unable to remember half of what I did so I wasn't really able to put the practices suggested in the book to real life experience. I do plan on buying this book as a present though!
Scott V, Librarian
Interesting book about the importance of trying to build layers of taste into your drinks. Includes some nice home brewing recipes - both for beer and for soft drinks.
Polly K, Reviewer
A fascinating book dealing with the complexities of full spectrum fermentation and its applications in our daily lives. Brewing in all its different forms, from kombucha to melomel, from ales to tinctures and everything in between, using hops, grains, herbs, honey, rice, fruits, yeasts and other ingredients are explored fully and presented in a comprehensive manner. Written by an experienced master brewer, the possibilities are endless.
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