Cooking with Flavor Bombs

Totally not what I've expected! So apparently people cook food, then freeze it in ice-cubes, only to add to food later. This is not something I am familiar with. Supposedly it should help with cooking by being able to have these precooked pieces exploding over meats and bread, but adding flavor. Suggestion would be to have a blender and ice-cube tray(one you don't need to use for ice cold drinks immediately) .
The book by Giovannina Bellino has a variety of recipes, and they seem full of flavors! Pictures have a cool professional tone to them and of course with delicious foods. Variety of herbs are used in the book, something that I applaud and really am excited about. I cannot wait to try the flavor bombs and share my experiences with them. Another interesting thing I liked is that every recipe has either a tip or a comment in a box after it, superbly helpful.

This book just makes sense. I'm used to making sofrito (a flavor bomb, I guess) -- freezing it in ice cube trays, then using it to flavor Puerto Rican meals. It makes sense that the same technique can be applied to a myriad of other ingredients that could also be frozen and dropped in to other meals. While I think the book could have been designed a bit more attractively, it had really interesting recipes (Umami Flavor Bomb, Tex-Mex Flavor Bomb, etc.) and I know I'll be incorporating flavor bombs into my meals - it's practical, reduces waste, and above all, tastes great.

A principle of dinners at my house is that we like things that are easy to prepare and we rarely plan ahead enough to use things such as our slow cooker.

That's why I'm so impressed with this little cookbook. The idea of flavor bombs is simple, combine ingredients that pack lots of flavor and freeze them in small portions. When you are ready to cook, pop them out and incorporate them into your meal.

You'll find a lovely assortment of these here. There's everything from pestos to sauces and many international flavors.

After each bomb recipe there are several recipes using it. They sound good.

I'm ready to try this.

Interesting new concept with the flavor bombs. A great idea to keep some of these whipped up and in the freezer for a flavor injection to an otherwise boring meal.

Included recipes are very tasty and the photos well done.

What an amazing book - why has no one thought of this concept written a book before now. Home made oxo cubes, but that's not just limited to chicken, beef or vegetable. I love this. Each flavour bomb comes with a number of inspiring recipes to whet the appetite. I can't wait to get started with my mini-blender!

Finally a chef who shares tips and explains in detail how to make and prepare gourmet food easily. If you are a herbalist/gardener and wondered what to do with the stock pile of herbs or extra vegetables, this is the book for you. I grow the usual herbs and would harvest them and freeze them, I never thought to make flavor bombs with the herbs that I could use to make dishes that we love. Since getting the book, I have made so many flavor bombs and the tips and ideas have given me the inspiration to make other flavor bombs that will end up making meal preparing easy. I highly recommend this book to anyone who loves to cook and wants to learn something new.

I'm intrigued by the idea behind Giovannina Bellino's Cooking with Flavor Bombs.

Ever seen the little frozen cubes of garlic at the grocery store? Or made a compound butter? This... takes those concepts a step further. The official issue Flavor Bombs are available online and in some stores on the East coast. For the rest of us? We've got the Flavor Bomb cookbook.

According to the publisher's description:

Flavor Bombs are incredible blends of savory, sautéed aromatics, fresh herbs, vegetables, and spices, or stocks and sauces that you make in advance and freeze in ice cube trays. So go ahead and take advantage of those fresh vegetable and herb specials at your local market! With the Flavor Bomb secret, you stock up, chop up, and drop the “F” Bomb in every dinner, for an instant flavor explosion.

So dramatic! An instant flavor explosion! :-)

The bombs are classified three ways: Herb Pesto (basil, rosemary, sage, etc), Vegetable-blend (umami, sofrito, mirepoix, etc), and Stock and Sauce (bechemel, beef stock, veggie stock, etc). There are quite a few that I could see myself using on a regular basis. The Holy Trinity. The umami bomb. The basil bomb. But... this requires planning and commitment. Like a gym membership, what if I pay the dues but then just don't use it?

The cookbook has over 200 recipes. But honestly, I'm finding myself focusing in on the bombs themselves and how they can supplement some of the recipes on my playlist. Still, I think I'll test drive a few of the book's recipes. You never can tell when the next gem will make itself known. And, while I don't mind prep work, this could be a time saver in the kitchen.

Rather than formulate my typical 'To Make' list, I think I'll just state that I'm planning to start out by dipping my toes in the Flavor Bomb waters. I'll start out with the sage bombs, since I have sage growing in the herb garden and it would be delicious with some pork loin. And, since I'm a big fan of using mushrooms to add savory flavor, I'll also make a batch of the umami bombs.

Why have I not heard of these before?!? What a brilliant idea! The recipes look amazing and the photography is gorgeous. I am telling all my friends to snatch this book up as soon as it's available. Awesome, awesome, awesome! Thanks for the sneak peek!

Cooking with Flavor Bombs did not start well for me as the first few recipes all contained nuts or peanuts. As I am allergic to both, I wondered if I would be able to use this cookbook. I read further along and discovered there were usable recipes for me to try.

I like the concept of Giovannina Bellino's book as I could prepare batches of flavor bombs to use later in cooking. I like to use fresh herbs in cooking, and after reading his recipes, I can now use the herbs without waste. I am a frugal cook so this makes my frugal heart happy.

You will find key recipes which can be used to prepare foodstuffs. You will find the key recipe and then recipes using the flavor bomb. For example:

Key recipe: Basil Flavor Bomb

Recipes:

Spaghetti Frittata
Linguine with Clam Sauce
Stuffed Mushrooms
Quinoa Balls

Recommend.

Review written after downloading a galley from NetGalley.

A great cookbook using flavor bombs to make recipes exploding with flavor and quick fixes for weeknight meals. Prepare these flavor bombs in advance and grab them out of your freezer whenever you need. A good add to any collection, especially right now during the height of herb growing season. Could be paired well with a DIY garden display.

Flavour Bombs - preparation storing and using them in cooking various recipes. These bombs makes cooking easy.......

If you don't know what flavour bombs are then this book is perfect. It starts with an introduction into what exactly a flavour bomb is, how to use it, types of flavours bombs etc. It then moves onto the flavours bombs themselves. These are split into three different groups. In each group there are a selection of flavour bombs and how to make them. But there's more. With each flavour bomb there are recipes for how to use them! The pictures are stunning. What more could you ask for?!

What a great little book and a wonderful idea. Every summer we plant and dry herbs to use in our kitchen, this gives us an exciting new use for them. We can create out own flavor bombs and freeze them to use all year.
The recipes provide some good ideas for your flavor bombs. The author encourages experimenting on your own to create flavors just for you and your family.

Flavor bombs are a fabulous, easy way to add depth to your cooking. The recipes are very simple and have many pantry staples so as not to break the bank for those living on a budget that want to add a new dimension to their weeknight meals. The recipes are familiar , like chicken soup, yet elevated, in this case with a Thai twist and these different combinations of flavors will make mundane meals extraordinary.

A truly fascinating collection of flavor bombs, basically short cuts for great tastes in cooking. These can be frozen, in either ice cube trays, plastic containers or bags, or what have you! Invaluable recipes for pestos, rubs, additions to sauces, etc. Amazing, imaginative book!

Just what are flavor bombs? According to Cooking with Flavor Bombs: Prep It, Freeze It, Drop It . . . Transform Dinner!, by Giovannina Bellino, defines the as “Flavor Bombs are combinations of savory, sautéed aromatics, fresh herbs, or sauce reductions blended together and frozen in ice cube trays, small containers, small bowls, or even just spooned onto a tray lined with wax paper.” There are Stock and Sauce Flavor Bombs, Herb Flavor Bombs, and Vegetable Flavor Bombs. Not only do these Flavor Bombs save time in the kitchen, they are a perfect way to use up fresh herbs and vegetables growing in the summer garden and preventing waste. The Flavor Bombs are easy to make, and once frozen will be very convenient for anyone wanting to prepare something yummy and flavorful.

Of course knowing how to prepare the flavor bombs and having them in the freezer is great, but it’s nice to have some good recipes to use them in. This book delivers. For instance, Shrimp Po’ Boys with Trinity Slaw (Yum! – will make this one over and over) can be made with the Holy Trinity Flavor Bomb, and a gorgeous Rosemary Foccacia as well as a delicious Roasted Rack of Lamb can be made easily with the Rosemary Flavor Bomb.

The book features beautiful, mouthwatering pictures of many of the recipes, which are foods that people will actually want to make. The recipes are easy to prepare, many have minimal ingredients, and most can be made quickly.

Anyone who is interested in saving time, but doesn’t want to make dinners ahead and freeze them (that concept takes way too much planning and freezer space), will want to purchase this excellent cookbook to make scratch recipes that are amazing.

Special thanks to NetGalley for supplying a review copy of this book.

What a great idea. What a perfectly unique and appealing idea. I love to cook, but it's kind of become a thing of the past for me. I no longer have to feed anyone but myself, and I no longer have a surface for preparation (I honestly didn't know a kitchen could be put together with this little counter space), and time is even rarer than saffron in my life. But this book seems like it could actually deliver on its promises: put in a bit of time once in a while, and that investment will lead to quick and kind of awesome honest-to-goodness home-cooked meals whenever you want to make them – sort of Blue Apron without the home delivery.

I haven't tried any of the flavor bombs or their recipes yet, but the instructions are clear and complete, and I don't foresee any problems. There are several flavor profiles to turn into bombs tucked away in your freezer, and there are several recipes utilizing each flavor profile, along with a smattering of extra tips and tricks and directions on how to substitute ingredients as desired, for example on how to turn a recipe vegetarian. The photographs of each recipe are well done and help in the decision-making process: what's next? An excellent kitchen companion.

The usual disclaimer: I received this book via Netgalley for review.

What could be better than food rich in flavor? This book is full of recipes that use herbs and spices to easily improve the taste of food (as well as increase the antioxidant content). I highly recommend!