This book goes into the "scientific" explanation/description of the "fifth taste" known as umami. It seems that MSG gives that flavor to foods among other things. I found the "scientific explanation" part of the book to be rather dull. I was not impressed with the recipes because the instructions did not make sense. For example, in Sicilian Ratatouille, one of the ingredients is 2 to 4 fresh artichokes which it says to cut into cubes. Does that refer to just the artichoke heart? Do they mean for you to cut up the whole thing? It then says that if fresh artichokes are not available, oil -preserved artichokes in a jar can be substituted, which would only be the hearts. In addition, many of the ingredients are things I have never really used or seen in a store - like salt cod or pork cracklings. I received this book free to review from Netgalley.
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