Flavor Bombs: The Umami Ingredients That Make Taste Explode

The author of the Umami Burger and 800 Degrees Pizza realms tells the best way to explode flavor in darling dishes utilizing common fixings high in umami.

For what reason does everybody love burgers and pizza?
At the point when Adam Fleischman researched, he was charmed to find that both are rich in umami, a flavorful, substantial tasting "fifth measurement" of taste.

This book will help you up your game in the kitchen with fixings, flavor standards, and strategies that effectively punch up flavor.

A self-educated cook who dispatched two effective café realms dependent on the properties of umami, Fleischman tells the best way to fabricate a wash room that will assist you with making extraordinary dishes, regardless of whether you're a learner, from basic Blender Gazpacho and Five-Minute Pork-Conquered Salad to the attractive Port and Stilton Burger and addictive Midnight Garlic Noodles—even a Mezcal Truffle Cocktail.

About the Author

ADAM FLEISCHMAN is the creative force behind Umami Burger and 800 Degrees Neopolitan Pizza, restaurants with more than 40 locations in California, Chicago, Las Vegas, Dubai, and Japan. He has been profiled in The New Yorker, the New York Times, Wired, and the Wall Street Journal. Wendy Sue Lamm is an internationally published photographer. Mostly known for her photojournalism, portraiture, and war coverage, she had her beginnings as a food photographer and has continued with it throughout her career. After earning a BA from the University of California at Berkeley, Ms. Lamm accepted photographic assignments throughout North America, Europe, Asia, and the Middle East for more than twenty years. Acclaim for her work includes World Press Photo Awards, and her photographs were part of the Los Angeles Times coverage awarded a Pulitzer Prize for the 1994 Northridge earthquake. Her award winning first monograph, From the Land of Miracles, was published in three translations in 2005. Her photographs are exhibited in museums and galleries in more than 40 countries.

As a very senior senior, I still like to dish up something to eat as the needs arise. But with age i was slowly losing my sense of taste. As a consequence I was curious about finding ingredients that enhanced flavor. That's when I learned about a natural flavor called umami. That in turn led to the book, Flavor Bombs. Let me just say this cookbook has made my little cooking efforts explode. The book has given me ideas to explore and improvise. I heartily recommend this book for it's ability to create new cooking vistas. Highly recommended for cooks who like to experiment. --Richard W.

The great thing about this cookbook is that while expanding your pantry staples into a new arena and building what the chef would call your palate memory, the recipes are all still really simple and straight forward. He stresses the messiness and the mistakes of it all, so there's no big pressure to make it look like in the book. Even the black pages add to the "just get in there and leave fingerprints behind to show you were there!" feeling of it all. I've made three things already, all were hits with friends. Whatever you do, make The Piglet. You haven't lived until you've tried porcini with chocolate and caramel. --Lisa C.

Beautiful book! A great cookbook, but even better food photography. Love the deep richness of the sometimes unorthodox use of umami ingredients in unexpected ways. This book will open your eyes as to how umami ingredients can stretch the flavor spectrum in recipes that run the gamut from desserts to entrees. --Mistertech

Flavor Bombs: The Umami Ingredients That Make Taste Explode