A new book, Bakewise, from Shirley Corriher, author of Cookwise: A Scientific Approach to Dessert | Popular Science.

Parmesan cheese is second only to kombu for chalking up the glutamates and high umami levels can be found in dozens of ingredients, from tomatoes and cured ham to mushroo

via Umami: the mystery of the fifth taste recipe | Recipes – Times Online .