Flavor Bombs

The Umami Ingredients That Make Taste Explode

Nonfiction, Food & Drink, Reference, International, USA
Cover of the book Flavor Bombs by Tien Nguyen, Adam Fleischman, Wendy Sue Lamm, HMH Books
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Author: Tien Nguyen, Adam Fleischman, Wendy Sue Lamm ISBN: 9780544784901
Publisher: HMH Books Publication: May 15, 2018
Imprint: Rux Martin/Houghton Mifflin Harcourt Language: English
Author: Tien Nguyen, Adam Fleischman, Wendy Sue Lamm
ISBN: 9780544784901
Publisher: HMH Books
Publication: May 15, 2018
Imprint: Rux Martin/Houghton Mifflin Harcourt
Language: English

The founder of the national empires Umami Burger and 800 Degrees Pizza shows how to detonate flavor in beloved dishes using ordinary ingredients high in umami

Why does everyone love burgers and pizza? When Adam Fleischman investigated, he discovered what they—and many other ultra-flavorful dishes—have in common: umami. A renegade self-taught cook, Fleischman deployed this savory “fifth dimension of taste” to ratchet up flavor using ingredients naturally rich in umami, such as Parmesan, tomatoes, caramelized onions, and anchovy paste. In so doing, he created ultimate versions of icons, including Umami Burger with Port and Stilton, Sweet and Savory Brisket, and Parmesan Fondue. All the recipes are made from the same “umami pantry” ably explicated in the front of the book.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The founder of the national empires Umami Burger and 800 Degrees Pizza shows how to detonate flavor in beloved dishes using ordinary ingredients high in umami

Why does everyone love burgers and pizza? When Adam Fleischman investigated, he discovered what they—and many other ultra-flavorful dishes—have in common: umami. A renegade self-taught cook, Fleischman deployed this savory “fifth dimension of taste” to ratchet up flavor using ingredients naturally rich in umami, such as Parmesan, tomatoes, caramelized onions, and anchovy paste. In so doing, he created ultimate versions of icons, including Umami Burger with Port and Stilton, Sweet and Savory Brisket, and Parmesan Fondue. All the recipes are made from the same “umami pantry” ably explicated in the front of the book.

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