Flavor Bombs
The Umami Ingredients That Make Taste Explode
Nonfiction, Food & Drink, Reference, International, USA
| 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.
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.
