Cover Image: Umami Bomb

Umami Bomb

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Member Reviews

So, I’m not sure I’d eat these recipes, they’re a little over the top. But I enjoyed reading the book. Sure makes me think some people really go all out for dinner.

Thank you to Netgalley for the free arc in exchange for an honest review.
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Fun Concept

I found this to be a fun vegetarian cookbook. Umami doesn't need to be restricted to only meat or fish-based ingredients like bacon and anchovies! In this book, this author shares recipes that feature what she considers to be vegetarian umami, like aged cheeses, soy sauce, tomatoes, mushrooms, caramelized onions, and miso. The recipes don't appear difficult and include main dishes, side dishes, desserts, and even bread. If you're looking to add a little more flavor and culinary satisfaction to your vegetarian dinner and lunch options, you might want to take a peek at this book.
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I have always loved learning about different food and I can't wait to try lots of new recipes with this book.
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It is high time that umami, that 5th "flavor," got its own cookbook!  Not only are the recipes delicious, but we learn about umami and the foods that have it (and in my case, why I like those foods).
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This book or guide was absolutely amazing with creativity!
Images were nice and the writing was easy and familiar.
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Everyone needs more umami.  Not just because it's the shiny new idea on this side of the Pacific, but because it's good!  I heartily recommend this for all types of diets, but mostly for veggies, like me, who need high flavor dishes that aren't just meat and fat!  Umami bomb me!
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Come on, who doesn't love umami? I know I do. And if you eat vegetarian or vegan, it can be hard to get much umami in your food. So here is this cookbook to the rescue!

Pelzel organizes the book into eight chapters, each focused on a particular ingredient that is known for its umami qualities: parmesan cheese, soy sauce, tomatoes, mushrooms, caramelized onions, miso, smoke, and nutritional yeast. There's also a small bonus section at the end, with three recipes that include fish. There are recipes for breakfast ("Crispy Cheddar Cheese Waffles"), lunch ("Sick Day Tomato Soup"), dinner ("Veg and Cornbread Bake"), and dessert ("No Reason Chocolate Cake"); there are complicated recipes ("Grilled Pizza with Sausage-Spiced Mushrooms, Peppers, and Onions") and simple ones ("Quick Caramelized Onion Grilled Cheese"); there are are snacks ("Smoky Sesame Caramel Corn") and full meals ("Chili Shepherd's Pie").

Umami Bomb is a lovely production, with big photos, easy-to-follow instructions, and nice introductions for every single recipe. An all-around great cookbook.
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I was attracted to this book by it's title. I was expecting an explosion of flavor when I tried some of the  recipes...and I got it! They were truly delicious. The kind of food that makes you close your eyes and savor.
Looking forward to try several more. I am not a vegetarian and I enjoyed them very much.
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Thank you, Quarto, for allowing me to preview this book. Most recipes sounded scrumptious and I was salivating throughout. Not only did I preorder a digital copy for myself, but I am getting a physical copy for my mom as well.
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Very cool book with some great recipes. I really liked learning about why different ingredients pump up the umami flavor!
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This ode to umami is well-organized and features clear instructions and appealing photographs. Although different types of umami may be melded here, Pelzel is definitely all about the highlighting of one particular type. The recipes are not overly complex, but they deliver a lot of bang for the buck. There's a range, of course, but a majority of the recipes could be tackled by the average cook on a weeknight.
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This book will please vegetarians and meat-eaters alike!  Pelzel takes your taste buds on an adventure through eight different umami-rich ingredients: parm & other aged cheeses, soy sauce, tomatoes, mushrooms, caramelized onions, miso, smoke, and nutritional yeast (with a bonus chapter on fish).  All the recipes that I tried were bursting with flavor and required ingredients that I already had.  You may need to get some nutritional yeast and miso, but it will be well worth it!  This one is definitely on my purchase list.
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Who'd have thought to use soy sauce in chocolate frosting?  Pelzel offers a new perspective on vegetarian cooking with these fairly simple but very creative (and tasty!) recipes.  Home cooks will discover new ways to utilitze popular vegetarian flavors without breaking the bank or spending their entire evening making a meal.
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Umami isn't a flavor I've put a lot of thought into, but looking through this book I've got to admit a lot of it appeals to me. Tomatoes, mushrooms, certain cheeses. Delicious. I appreciated that most of these recipes use "regular people" ingredients, nothing you'd have to hunt for at a specialty store. Lots of options for adjusting or personalizing the recipes too. WIth a wide range of recipe types and skill levels, there's a little something for everyone.
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Oh my goodness, these full page color recipes look delectable.
I am so excited to try these new to me food recipes.
The vegetarian and some vegan recipes will excite your taste buds.
I am always on the lookout for vegan/vegetarian recipes and this is packed full of them but does include a fish section as well.
Definition of unami- "Umami definition is - the taste sensation that is produced by several amino acids and nucleotides (such as glutamate and aspartate) and has a rich or meaty flavor characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes : savory."
Yes please sounds scrumptious but do leave the meat out of mine.
I can not wait to try these recipes.

Published September 3rd 2019 by Workman Publishing Company.
I was given a complimentary copy. Thank you.
All opinions expressed are my own.
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The format of this was great and the pictures looked very attractive. The recipes were not too difficult and packed good flavor.
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I really liked the way this book was laid out with the different ingredients, I tried the tomato pasta bake and it was delicious and so easy to make.
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I voluntarily read and reviewed an advanced copy of this book. All thoughts and opinions are my own.

I love a good cookbook with beautiful pictures - and this book certainly delivered on that end!
I will surely buy the printed edition because I just love looking through my cookbook and choosing what to cook from the beautiful pictures I see.
I love the taste "umami" - when I heard first of this concept I was completely convinced this was speaking to me. I do not have a sweet tooth or crave sour things - my achilles heel is umami. I just love anything umami and cannot walk past some good, hearty meal. Since I also really njoy vegetarian and vegan cooking, I was completely intrigued by this book combining both.
I was not disappointed. The recipes are easy enough to cook and mostly uses simple every-day-in-my-supermarket ingredients. It has a handful of special products that might not be found in every kitchen (yet), but seem like a staple in vegan kitchens already. I do not have to spend a lot of money to stock my kitchen with equipment and exotic things to cook most of the recipes in this book. And yet this book is filled with interesting and new twists to well known recipes, new ideas and well - a full chapter on mushrooms and miso!
My only complaint is, that I want more. It could easily be twice the size to compare to my favorite cookbooks!
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Umami is all the rage now and this is a solid entry on the topic. The layout is easy to navigate and the pictures are absolutely drool-worthy. Food porn, anyone?
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4 1/2 stars

Never before have I salivated while reading a cookbook, but I did with Raquel Pelzel’s Umami Bomb. A cookbook devoted to adding umami to vegetarian dishes? Why, yes, please!

Umami was first described by a Japanese chemist and food lover, Kikunae Ikeda, at the turn of last century. Translated from Japanese umami means “pleasant, savory taste.”

Pelzel divides her Umami Bomb into eight sections each devoted to one umami ingredient: aged cheese, tomatoes, mushrooms, soy sauce, miso, caramelized onions, smoke, and nutritional yeast. After going through these recipes, I realized that my taste buds love the umami flavors. Add caramelized onions to a grilled cheese sandwich? Yum!

If you’re thinking that the recipes are only for breakfast, lunch, and dinner, think again. She puts soy sauce into her chocolate recipes stating that it makes the taste “brighter.” There’s even a banana split recipe!

The author is a pescatarian so there is a bonus chapter with several fish recipes, but the other chapters are all vegetarian with some vegan or suggestions for turning a recipe vegan. Having become a huge fan of caramelized onions in the past couple of years, I know just how significantly a umami flavor can impact a dish.

The dishes that I’m eager to try include: eggs in puttanesca purgatory, which looks a lot like shakshuka, the Israeli egg dish but with the added spark of olives and caper (big yum); roasted tomato tart with pesto and goat’s milk cheese; mushroom lardons with black-eyed peas and greens; probably every single caramelized onion recipe; and there are others, but my mouth’s watering so we’ll stop there.

I highly recommend Umami Bomb.

I received an ARC in exchange for an honest review.
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