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One of Food52's Best Cookbooks of Fall 2019
One of Epicurious' 12 Best Gift Ideas for the Vegetarian in Your Life
Ingeniously built around the use of eight umami-rich ingredients-aged cheese, tomatoes, mushrooms, soy sauce, miso, caramelized onions, smoke, and nutritional yeast-Umami Bomb's 75 recipes are bursting with the sublime, savory fifth taste-and they're vegetarian!
Turn mushrooms into "lardons" for a bold take on Southern black-eyed peas and greens. Caramelize onions to use in the best grilled cheese ever. Add a secret spoonful of soy sauce to the frosting of your next chocolate cake-the soy taste disappears but leaves behind an unexpected depth of flavor. Part of the brilliance of Umami Bomb is how the recipes layer these key ingredients to amplify their effect-like adding miso to an already cheesy cacio e pepe sauce for pasta so savory and delicious you'll do a double take.
Boom! Plant-based eating just got a hit of bold, savory flavor! Umami Bomb brings the deep flavor of umami (the "fifth taste," along with bitter, sour, sweet, and salty) to vegetarian dishes with cheeses, miso, mushrooms, soy, and more, in 75 creative recipes.
Introduction: A Bomb Is Born
Chapter 1: PARMIGIANO-REGGIANO, GOUDA, AND OTHER AGED CHEESES
Nutty, Buttery, Caramel-y, Crystalline, Salty
Breakfast Pasta
Shattered Frico Crisps and Green Salad
Parm-Bone Broth
Parm-Bone Minestrone
Three-Cheese Gougères
Green Bean and Charred Radicchio Salad with Lots of Parm
Gouda, Dill, and Browned Butter Frittata
Springtime Risotto with Aged Gouda, Asparagus, and Peas
Gouda-Apple-Thyme Galettes
Aged Gouda, Toasted Caraway, and Currant Scones
Crispy Cheddar Cheese Waffles
Cheddar Cornbread
Chapter 2: SOY SAUCE
Salty, Fermented, Savory, Mushroomy, Caramel-y
Soba Salad with Soy—Red Wine Reduction
Simple Soy Marinara
Eggs in Puttanesca Purgatory
Greens with Garlic and Soy
Sheet Pan Chile-Soy Glazed Brussels Sprouts
Fried Rice with Red Peppers, Edamame, and Scallions
No Reason Chocolate Cake
Toasted Sesame Granola with Coconut, Orange, and Spices
Chapter 3: TOMATOES
Sweet, Tart, Acidic, Citrus
Roasted Tomatoes
Roasted Tomato Tart with Pesto and Goat's Milk Cheese
Roasted Tomato Salsa
Roasted Tomato Butter
Grilled Pan con Tomate with Miso Butter
Fideos with Sun-Dried Tomatoes, Caramelized Onion, and Cilantro
Tomato 'Nduja
Tomato-Cucumber Sandwich with Roasted Tomato Mayo
Sick Day Tomato Soup
Creamy Tomato Pasta Bake with Swiss Chard and Ricotta
Chapter 4: MUSHROOMS
Earthy, Meaty, Smoky, Rich
Mushroom Dashi
Mushroom Lardons with Black-Eyed Peas and Greens
Savory Mushroom Breakfast Porridge
Mushroom Gravy over Giant GBD Bread Cubes
Veg and Cornbread Bake
Savory Mushroom, Potato, and Parm Bread Pudding.
One of Epicurious' 12 Best Gift Ideas for the Vegetarian in Your Life
Ingeniously built around the use of eight umami-rich ingredients-aged cheese, tomatoes, mushrooms, soy sauce, miso, caramelized onions, smoke, and nutritional yeast-Umami Bomb's 75 recipes are bursting with the sublime, savory fifth taste-and they're vegetarian!
Turn mushrooms into "lardons" for a bold take on Southern black-eyed peas and greens. Caramelize onions to use in the best grilled cheese ever. Add a secret spoonful of soy sauce to the frosting of your next chocolate cake-the soy taste disappears but leaves behind an unexpected depth of flavor. Part of the brilliance of Umami Bomb is how the recipes layer these key ingredients to amplify their effect-like adding miso to an already cheesy cacio e pepe sauce for pasta so savory and delicious you'll do a double take.
Boom! Plant-based eating just got a hit of bold, savory flavor! Umami Bomb brings the deep flavor of umami (the "fifth taste," along with bitter, sour, sweet, and salty) to vegetarian dishes with cheeses, miso, mushrooms, soy, and more, in 75 creative recipes.
Introduction: A Bomb Is Born
Chapter 1: PARMIGIANO-REGGIANO, GOUDA, AND OTHER AGED CHEESES
Nutty, Buttery, Caramel-y, Crystalline, Salty
Breakfast Pasta
Shattered Frico Crisps and Green Salad
Parm-Bone Broth
Parm-Bone Minestrone
Three-Cheese Gougères
Green Bean and Charred Radicchio Salad with Lots of Parm
Gouda, Dill, and Browned Butter Frittata
Springtime Risotto with Aged Gouda, Asparagus, and Peas
Gouda-Apple-Thyme Galettes
Aged Gouda, Toasted Caraway, and Currant Scones
Crispy Cheddar Cheese Waffles
Cheddar Cornbread
Chapter 2: SOY SAUCE
Salty, Fermented, Savory, Mushroomy, Caramel-y
Soba Salad with Soy—Red Wine Reduction
Simple Soy Marinara
Eggs in Puttanesca Purgatory
Greens with Garlic and Soy
Sheet Pan Chile-Soy Glazed Brussels Sprouts
Fried Rice with Red Peppers, Edamame, and Scallions
No Reason Chocolate Cake
Toasted Sesame Granola with Coconut, Orange, and Spices
Chapter 3: TOMATOES
Sweet, Tart, Acidic, Citrus
Roasted Tomatoes
Roasted Tomato Tart with Pesto and Goat's Milk Cheese
Roasted Tomato Salsa
Roasted Tomato Butter
Grilled Pan con Tomate with Miso Butter
Fideos with Sun-Dried Tomatoes, Caramelized Onion, and Cilantro
Tomato 'Nduja
Tomato-Cucumber Sandwich with Roasted Tomato Mayo
Sick Day Tomato Soup
Creamy Tomato Pasta Bake with Swiss Chard and Ricotta
Chapter 4: MUSHROOMS
Earthy, Meaty, Smoky, Rich
Mushroom Dashi
Mushroom Lardons with Black-Eyed Peas and Greens
Savory Mushroom Breakfast Porridge
Mushroom Gravy over Giant GBD Bread Cubes
Veg and Cornbread Bake
Savory Mushroom, Potato, and Parm Bread Pudding.