2015 • Ryland, Peters & Small

2015 • Ryland, Peters & Small



2010 • Simon Wheeler

2010 • Simon Wheeler

Fit Fast Flavours for Busy Bodies

2011 • Quadrille

2011 • Quadrille

Flash Cooking on Video

Laura Santtini. Flash Cooking: Fit Fast Flavours for Busy People. Quadrille. October 2011.

Laura's Cookbooks


Laura Santtini is among the world’s leading experts in flavor and an award-winning cookbook author. Much of her passion for food came from her Italian grandmother, as well as her parents, who over thirty years ago launched the renowned London restaurant, Santini Belgravia.


Laura has translated her passion into three cookbooks:

At Home with Umami (Ryland Peters & Small, 2015)

Flash Cooking: Fit Fast Flavors for Busy People (Quadrille, 2011)

Easy Tasty Italian (Sterling Epicure, 2010)


Laura Santtini Cookbook Awards

At Home with Umami • 2015 NPR | Top 11 Cookbooks of 2015
Easy Tasty Italian •  2009 Guild of Food Writers | Jeremy Round Award for Best First Book


At Home with Umami

NPR Lists Laura's New Cookbook among top 11 for 2015


FOOD | T. Susan Chang • December 16, 2015

EXCERPT    |  "Until relatively recently the very concept of umami was unfamiliar outside of Japan, even though no one would dispute the popularity of dishes made with ingredients we now know to be "high in L-glutamate": cured meats, fermented foods, cheeses, soy products — not to mention those poster children of umami, tomatoes and anchovies. But umami awareness has risen precipitously, and British restaurateur and food entrepreneur Laura Santtini launched a full-blown brand by hitching her wagon to the "fifth taste." In 2010 she introduced "Taste #5 Umami Bomb" to the global condiment market — all the savory flavors of umami, in a squeezable tube. Her cookbook, however, doesn't simply push the product. It's an eclectic collection of recipes that hop from country to country — croquetas and hamburger and rendang to madeleines and cheesecake. Each one turns up the volume on umami via anchovies, tomatoes, miso, Parmesan, nutritional yeast, whatever it takes. You can serve them up with an explanation about the fifth flavor if you like — or you can just quietly keep eating, before you lose your chance at seconds."

PreviewS from "At Home with Umami"