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Ole G Mouritsen

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  • Umami by Ole G. Mouritsen
    Umami (English, Paperback)

    The West identifies four basic tastes--sour, sweet, salty, and bitter. Yet in East Asia, a fifth taste--umami--has entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates the concept of umami.

    $40.61
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  • Mouthfeel by Ole G. Mouritsen
    Mouthfeel (English, Hardback)

    Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrb k investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars.

    $37.80
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  • Sushi by Ole G. Mouritsen
    Sushi (English, Hardback)

    A lifetime's interest in, and fascination with, the central place of sushi in Japanese culinary culture animates this book. In it, Ole Mouritsen shares both his passion for the now international cuisine, and his knowledge of its scientific underpinnings.

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  • Seaweeds by Ole G. Mouritsen
    Seaweeds (English, Hardback)

    Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. This book takes the reader on a tour of seaweed, describing what seaweeds actually are - algae, not plants - and how people of different cultures have utilized them since prehistoric times.

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  • Umami by Ole G. Mouritsen
    Umami (English, Hardback)

    The West identifies four basic tastes--sour, sweet, salty, and bitter. Yet in East Asia, a fifth taste--umami--has entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates the concept of umami.

    Currently Unavailable More details