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One of Epicurious' 12 Best Gift Ideas for the Vegetarian in Your Life
“Umami Bomb is your go-to guide for infusing every meal with deliciousness....Thanks to Raquel’s clever ideas and the abundant flavor in her smart, streamlined recipes, this book is set to become a kitchen classic.” —Lindsay Maitland Hunt, author of Healthyish and Help Yourself
Ingeniously built around the use of eight umami-rich ingredients—aged cheese, tomatoes, mushrooms, soy sauce, miso, caramelized onions, smoke, and nutritional yeast—Umami Bomb's 75 recipes are bursting with the sublime, savory fifth taste—and they're vegetarian!
Turn mushrooms into “lardons” for a bold take on Southern black-eyed peas and greens. Caramelize onions to use in the best grilled cheese ever. Add a secret spoonful of soy sauce to the frosting of your next chocolate cake—the soy taste disappears but leaves behind an unexpected depth of flavor. Part of the brilliance of Umami Bomb is how the recipes layer these key ingredients to amplify their effect—like adding miso to an already cheesy cacio e pepe sauce for pasta so savory and delicious you’ll do a double take.
Umami Bomb "addresses the “depth” issue for vegetarian cooks with a love letter to umami... [Pelzel's] insanely next-level grilled cheese recipe deploys two umami bombs — miso and caramelized onions — and, dare I say, is as satisfyingly decadent as a burger." —Jenny Rosenstrach, A Cup of Jo
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Creators
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Publisher
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Release date
September 3, 2019 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9781523508648
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EPUB ebook
- ISBN: 9781523508648
- File size: 133696 KB
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Languages
- English
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Reviews
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June 3, 2019
Pelzel (Toast) turns her attention to the tang of umami in this compact work that includes a surprising number of desserts. Each chapter pays homage to a different key ingredient: Aged cheeses are at the heart of the first chapter (with a recipe for risotto with asparagus, peas, and aged gouda), while the second finds unique uses for soy sauce including adding it to a buttercream frosting that pairs with a treat called No Reason Chocolate Cake. Tomatoes are the key to chapter three, with choices including simple roasted tomatoes and a roasted tomato tart with pesto and goat cheese. Mushrooms and caramelized onions each get their own chapters, too, as does miso, which tops an assortment of vegetables and is ingeniously deployed in a miso butterscotch sundae with vanilla ice cream and smoked almonds. Not all sources of umami are tangible, as exemplified by a chapter that explores smoke and includes recipes for Romanian smoky eggplant dip, and smoky sesame caramel corn. Photographer Kate Sears uses bright pastel backgrounds to help each dish jump off the page, and Pelzel provides clear instructions and crisp commentary. This satisfying and handy take on the fifth taste will please vegetarians and omnivores alike.
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