Flavor Bombs by Adam Fleischman
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 umamiWhy 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.
CUONG PHAM is the founder of Red Boat Fish Sauce. Co-author TIEN NGUYEN has been writing about food and culture for nearly a decade and is the co-author of LA Son with Roy Choi. Co-author DIEP TRAN was the chef and owner of Good Girl Dinette in the Highland Park neighborhood of Los Angeles and is now the R&D Chef at Red Boat Fish Sauce.
| SKU | Unavailable |
| ISBN 13 | 9780544784895 |
| ISBN 10 | 0544784898 |
| Title | Flavor Bombs |
| Author | Adam Fleischman |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Houghton Mifflin Harcourt Publishing Company |
| Year published | 2018-06-01 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |