What do you think?
Rate this book
Umami Bomb: 75 Vegetarian Recipes That Explode with Flavor
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.
256 pages, Hardcover
First published September 3, 2019
59 people are currently reading
211 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 60 reviews
May 2, 2019
Umami is sometimes considered the fifth taste and ingredients that rate high with this characteristic enhance the flavor of other foods. Each of the recipes in this book uses one or more high umami ingredients. The book is divided into sections featuring particular umami ingredients: parmesan and other aged cheeses, soy sauce, tomatoes, mushrooms, caramelized onions, miso, smoke and nutritional yeast. There is also a bonus section with 3 fish recipes. Other than this last section, all of the recipes are vegetarian and some are vegan. The recipes are clearly presented and seem easy to follow, but some have a lot of ingredients. Some, but not all, of the recipes have photos. There are also photos that just show ingredients, which I consider an unnecessary waste of space. Why not use that space to show completed dishes?
There were a few recipes that I might try. The caramelized onion grilled cheese sandwich looked wonderful. The section on miso has already had an impact on my life because I bought a jar of miso today for the first time (although I don’t think I’ll be trying the miso butterscotch sundae).
I received a free copy of this book from the publisher.
There were a few recipes that I might try. The caramelized onion grilled cheese sandwich looked wonderful. The section on miso has already had an impact on my life because I bought a jar of miso today for the first time (although I don’t think I’ll be trying the miso butterscotch sundae).
I received a free copy of this book from the publisher.
September 18, 2019
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.
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.
July 26, 2019
This is a really well designed and intriguing vegetarian cookbook. The pictures are gorgeous, and it's arranged by featured ingredients (mushrooms, miso, cheese, etc.), so that one can easily find something to interest the palate. Although a few of them seem a bit complicated, or contain ingredients you might not be familiar with, the results promise to tingle the taste buds.
My thanks to Netgalley and the publisher for making this PDF copy available for this honest review.
My thanks to Netgalley and the publisher for making this PDF copy available for this honest review.
May 19, 2019
Rachel Pelzel’s love of food bursts from the bright pages of Umami Bomb.
She explains what umami is and why it is important in adding the satisfaction factor to non-meat dishes.
I still can’t say I fully understand it – why, for example, isn’t soy classified as a ‘salty’ taste? – it tastes salty to me. But, I tried some of Pelzels recipes and ideas and they did go down well.
With straightforward recipes and pictures that explode with colour, ‘Umami Bomb’ is a likeable and useful addition to the kitchen bookshelf.
Thanks to NetGalley and the publisher for this ARC.
She explains what umami is and why it is important in adding the satisfaction factor to non-meat dishes.
I still can’t say I fully understand it – why, for example, isn’t soy classified as a ‘salty’ taste? – it tastes salty to me. But, I tried some of Pelzels recipes and ideas and they did go down well.
With straightforward recipes and pictures that explode with colour, ‘Umami Bomb’ is a likeable and useful addition to the kitchen bookshelf.
Thanks to NetGalley and the publisher for this ARC.
January 13, 2020
I read once that people don't actually crave meat, they crave the flavors and sensations associated with meat, and one of those things is umami. This is a cookbook that recreates that flavor in a way that doesn't always rely on meat.
The author is a pescetarian, and I don't think this book is really marketed toward people who currently follow a plant-based diet. There is a small fish recipe section, and the recipes lean pretty heavily on the dairy and eggs (although there are vegan recipes which are clearly marked, and the author provides vegan swaps for some of the L/O vegetarian recipes.) There were two vegan recipes I think I'll try, but this is not a book I would purchase for myself.
That said, I do think cookbooks like UMAMI BOMB, which acknowledge the problems with a meat-heavy diet without scaring away wary readers, are still needed. The big, massive changes we need to end factory farming aren't going to be accomplished by vegans such as myself, who remain a fraction of the population, but rather when the omnivorous mainstream starts shifting away from meat and demanding more plant-centered meals.
The author is a pescetarian, and I don't think this book is really marketed toward people who currently follow a plant-based diet. There is a small fish recipe section, and the recipes lean pretty heavily on the dairy and eggs (although there are vegan recipes which are clearly marked, and the author provides vegan swaps for some of the L/O vegetarian recipes.) There were two vegan recipes I think I'll try, but this is not a book I would purchase for myself.
That said, I do think cookbooks like UMAMI BOMB, which acknowledge the problems with a meat-heavy diet without scaring away wary readers, are still needed. The big, massive changes we need to end factory farming aren't going to be accomplished by vegans such as myself, who remain a fraction of the population, but rather when the omnivorous mainstream starts shifting away from meat and demanding more plant-centered meals.
June 3, 2019
I want to thank Netgalley for letting me read this lovely and fun cookbook for free in exchange for my honest opinion--because, honestly, I really like it. (Isn't a relief when you actually like the ARC you're given?) I liked almost everything about Umami Bomb, starting with the layout and photography, which was bright and eye catching and fun. it made me not only hungry, but also excited to read the book and try the recipes. The recipes themselves sounded incredibly tasty--it turns out that the fifth taste, umami, is pretty much my favorite flavor in anything, so this was a wonderful cookbook concept for me. While many of the specific recipes weren't ideal for me (I am gluten free and try to limit dairy and egg consumption for various reasons, and it seemed like there were a lot of recipes in here that used one or more of the above, including an entire chapter on aged cheese.), many others were, and I feel like I learned so much about umami flavor, sources, and methods of cooking to maximize the flavor. I especially loved the author's method of giving each recipe an 'umami bomb' rating of how many different sources of umami were included. I appreciated the side bars as well, especially the one on seaweed, which I really wish had been expanded into a chapter of its own (I love sea vegetables!). I even appreciated the bonus chapter on fish, which I occasionally eat. My only concern is that many of the recipes sound complex. I'm hoping they are less intimidating to actually make than they were to read. I can't wait to try some of these recipes, though, and to put the principles I've learned and ideas it's given me into practice.
Since I read this on a program on my PC instead of on a portable device, it's not idea for using for actual cooking, so I haven't actually tried any of the recipes yet. For those purposes, I guess I'll have to wait til the book is released and buy a copy for my cookbook library. I look forward to trying many of them, including miso-glazed roasted vegetables, mushroom and hoisin eggplant stir fry, roasted tomato butter, smoked tofu breakfast tacos, honey-soy grilled salmon, and better-than-movie popcorn, among others.
#umamibomb was fun. Thanks #Netgalley !
Since I read this on a program on my PC instead of on a portable device, it's not idea for using for actual cooking, so I haven't actually tried any of the recipes yet. For those purposes, I guess I'll have to wait til the book is released and buy a copy for my cookbook library. I look forward to trying many of them, including miso-glazed roasted vegetables, mushroom and hoisin eggplant stir fry, roasted tomato butter, smoked tofu breakfast tacos, honey-soy grilled salmon, and better-than-movie popcorn, among others.
#umamibomb was fun. Thanks #Netgalley !
May 9, 2019
I'm not sure how to feel about this book. I was expecting it to be more suited to vegans since it's supposed to be vegetarian alternatives to the meaty umami foods like bacon. While I'm not vegan, I am always looking for vegan recipes for various reasons. It's got some vegan recipes but it's not really even vegetarian. There are lots of references to meat and it includes a fish section. The author says she eats mostly vegetarian for environmental reasons, but she has no apparent issues with using lots of animal products like cheese and butter, or with consuming fish and shellfish. Because of that, it's hard to tell who the intended audience is.
I love cooking with umami flavors and as someone who tries to cook vegetarian (for ethical and environmental reasons among others), I was really looking forward to learning some new tricks. I cook gluten free, though, which limited a lot of the recipes, and also try to cook fairly healthy, which limited more. And while I do cook with eggs (from folks we know with back yard chickens) and dairy products, I do try to use less.
Most of the recipes seemed rather complicated and not very healthy. As an example, the very first recipe is for breakfast pasta. It's made with cooked spaghetti, bread crumbs, two kinds of cheese, eggs, butter and spices. Refined flour, eggs and lots of dairy. I'm sure it tastes nice, but I really am more interested in recipes that taste great and are actually nourishing. There are plenty of dishes in the world that do both. Other recipes in the book were fairly healthy, but didn't sound particularly appealing (savory mushroom breakfast porridge is one example).
The chapters (umami flavors) are parmesan and other cheeses, soy sauce, tomatoes, caramelized onions, mushrooms, miso, smoke and nutritional yeast, with a bonus fish chapter. Color photos accompany about 1/3 of the recipes. No nutritional information is provided. Those who are gluten free, vegan, paleo or keto will need to substitute heavily and skip many of the dishes.
This would be a great cookbook for vegetarian folks who are not dieting and have a fair amount of time for cooking, and for folks who follow the Standard American Diet but are trying to eat less meat. Most of the recipes are pretty kid-friendly, though the intense flavors may put some kids off.
All in all it seems like an interesting, fun cookbook, just not a great fit for me personally.
My rating system:
1 = hated it
2 = it was okay
3 = liked it
4 = really liked it
5 = love it, plan to purchase or would buy it again if it was lost
I read a temporary digital ARC of the book for the purpose of review.
I love cooking with umami flavors and as someone who tries to cook vegetarian (for ethical and environmental reasons among others), I was really looking forward to learning some new tricks. I cook gluten free, though, which limited a lot of the recipes, and also try to cook fairly healthy, which limited more. And while I do cook with eggs (from folks we know with back yard chickens) and dairy products, I do try to use less.
Most of the recipes seemed rather complicated and not very healthy. As an example, the very first recipe is for breakfast pasta. It's made with cooked spaghetti, bread crumbs, two kinds of cheese, eggs, butter and spices. Refined flour, eggs and lots of dairy. I'm sure it tastes nice, but I really am more interested in recipes that taste great and are actually nourishing. There are plenty of dishes in the world that do both. Other recipes in the book were fairly healthy, but didn't sound particularly appealing (savory mushroom breakfast porridge is one example).
The chapters (umami flavors) are parmesan and other cheeses, soy sauce, tomatoes, caramelized onions, mushrooms, miso, smoke and nutritional yeast, with a bonus fish chapter. Color photos accompany about 1/3 of the recipes. No nutritional information is provided. Those who are gluten free, vegan, paleo or keto will need to substitute heavily and skip many of the dishes.
This would be a great cookbook for vegetarian folks who are not dieting and have a fair amount of time for cooking, and for folks who follow the Standard American Diet but are trying to eat less meat. Most of the recipes are pretty kid-friendly, though the intense flavors may put some kids off.
All in all it seems like an interesting, fun cookbook, just not a great fit for me personally.
My rating system:
1 = hated it
2 = it was okay
3 = liked it
4 = really liked it
5 = love it, plan to purchase or would buy it again if it was lost
I read a temporary digital ARC of the book for the purpose of review.
April 10, 2019
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.
July 21, 2021
Love this book! Each chapter focuses on an ingredient or technique that is rich in umami flavor….eg. Soy sauce, mushrooms, miso, roasted tomatoes, aged Parmesan, nutritional yeast, smoke etc….
Fun, flavorful and easy recipes, lots of photos and very produce heavy. Lots of great recipes to try, but also lots of inspirational ideas on creating flavor ‘Bombs’ when cooking every day.
Fun, flavorful and easy recipes, lots of photos and very produce heavy. Lots of great recipes to try, but also lots of inspirational ideas on creating flavor ‘Bombs’ when cooking every day.
September 1, 2019
Umami Bomb by Raquel Pelzel
75 (Mostly) Vegetarian Recipes that Explode with Flavor
As I move more and more toward vegan eating I am always on the lookout for new and interesting ways to make meals interesting and perhaps to change things up a bit. This book has some intriguing ways to add flavor intensity that I may and may not have explored before.
The Introduction explains Umami as “the fifth taste” and mentions that is provides “meaty or savory” to the dish. It then lists eight items to use to create umami with each one having a chapter of its own and recipes that include the item the chapter is named for. The ninth chapter deals with fish...not vegetarian at all.
So...here are the eight umami items mentioned in the book.
* parmesan and aged cheeses
* soy sauce
* tomatoes
* mushrooms
* carmelized onions
* miso
* smoke
* nutritional yeast
As I looked through the recipes again I realized that I use most of these items to provide flavor without realizing that I was adding umami. I didn’t really see anything new I would want to try...soy sauce in chocolate cake? Tomato with olives and hot peppers in a paste? Cheese waffles? Just not sure many really caught my fancy. That said, I do think using caramelized onions with beets on toast with a smear of labne or cheese or bean paste and something green might be tasty and using mushrooms more in cooking is something I look forward to doing. Some of the recipes sound like something I might be willing to try while others sound rather bizarre. The chapters that intrigued me the most were the ones on mushrooms, caramelized onions and smoke. I just received my first gift of nutritional yeast and do look forward to trying it at some point in the future.
Thank you to NetGalley and Workman Publishing for the ARC – This is my honest review.
3-4 Stars
75 (Mostly) Vegetarian Recipes that Explode with Flavor
As I move more and more toward vegan eating I am always on the lookout for new and interesting ways to make meals interesting and perhaps to change things up a bit. This book has some intriguing ways to add flavor intensity that I may and may not have explored before.
The Introduction explains Umami as “the fifth taste” and mentions that is provides “meaty or savory” to the dish. It then lists eight items to use to create umami with each one having a chapter of its own and recipes that include the item the chapter is named for. The ninth chapter deals with fish...not vegetarian at all.
So...here are the eight umami items mentioned in the book.
* parmesan and aged cheeses
* soy sauce
* tomatoes
* mushrooms
* carmelized onions
* miso
* smoke
* nutritional yeast
As I looked through the recipes again I realized that I use most of these items to provide flavor without realizing that I was adding umami. I didn’t really see anything new I would want to try...soy sauce in chocolate cake? Tomato with olives and hot peppers in a paste? Cheese waffles? Just not sure many really caught my fancy. That said, I do think using caramelized onions with beets on toast with a smear of labne or cheese or bean paste and something green might be tasty and using mushrooms more in cooking is something I look forward to doing. Some of the recipes sound like something I might be willing to try while others sound rather bizarre. The chapters that intrigued me the most were the ones on mushrooms, caramelized onions and smoke. I just received my first gift of nutritional yeast and do look forward to trying it at some point in the future.
Thank you to NetGalley and Workman Publishing for the ARC – This is my honest review.
3-4 Stars
January 18, 2021
Recipes look good, just not something I could easily see myself making.
February 22, 2024
I did have to skip entire chapters because of food allergies, but there are a couple of recipes that will be interesting to try, like the tea-smoked tofu.
July 19, 2019
This cookbook was a really fun read! Umami is something that I have not done a lot of research on and so I was super excited to get some new ideas.
There are a lot of really colorful , really well taken pictures in this book, which is one of my favorite things about cookbooks. And I was able to get some cool ideas from this book. I loved the idea of adding Parmesan rinds to veggie broth, and will be implementing that in the near future. There was also an interesting idea to put a small amount of soy sauce in chocolate cake! I'm still not sure if I will try this idea, but its worth thinking about. I also loved her handy chart for imitating bacon flavor when you don't want/don't have bacon.
Though this book is intended for the vegetarian cook, it did have some fish recipes.
In general my attitude towards this cookbook was that it might have a little too much going on, but it was still a fun read. For example some of the desserts sounded too weird. And other people might enjoy it more than me. In the end I gave it 4 stars on Goodreads.
There are a lot of really colorful , really well taken pictures in this book, which is one of my favorite things about cookbooks. And I was able to get some cool ideas from this book. I loved the idea of adding Parmesan rinds to veggie broth, and will be implementing that in the near future. There was also an interesting idea to put a small amount of soy sauce in chocolate cake! I'm still not sure if I will try this idea, but its worth thinking about. I also loved her handy chart for imitating bacon flavor when you don't want/don't have bacon.
Though this book is intended for the vegetarian cook, it did have some fish recipes.
In general my attitude towards this cookbook was that it might have a little too much going on, but it was still a fun read. For example some of the desserts sounded too weird. And other people might enjoy it more than me. In the end I gave it 4 stars on Goodreads.
Read
September 5, 2021Haven’t cooked anything yet, but here are the recipes I want to try when Ali get a chance:
Fried rice with red peppers, edamame, and scallions 61
Tomato-cucumber sandwiches with roasted tomato miso. 85
Mushroom dash 100
Mushroom lardons w/black-eyed peas and greens. 04
Sheet pan cauliflower with crispy onions and caper-parsley vinaigrette 141
Caramelized onion Korean pancake 147
Caramelized onion focaccia 152
Dad’s smoky eggplant dip 186
Eggplant meatballs 218
Fried rice with red peppers, edamame, and scallions 61
Tomato-cucumber sandwiches with roasted tomato miso. 85
Mushroom dash 100
Mushroom lardons w/black-eyed peas and greens. 04
Sheet pan cauliflower with crispy onions and caper-parsley vinaigrette 141
Caramelized onion Korean pancake 147
Caramelized onion focaccia 152
Dad’s smoky eggplant dip 186
Eggplant meatballs 218
August 23, 2019
Workman Publishing Company and NetGalley provided me with an electronic copy of Umami Bomb: 75 Vegetarian Recipes That Explode with Flavor. I was under no obligation to review this book and my opinion is freely given.
This cookbook is designed with the vegetarian in mind, although there is a bonus section with fish recipes. Umami is a taste sensation, a breakdown of protein which results in a heightened sense of taste. The book is uniquely sectioned into categories titled by the main ingredient, like Parm & Other Aged Cheeses, Soy Sauce, Tomatoes, Mushrooms, Caramelized Onions, Miso, Smoke, and Nutritional Yeast.
Umami Bomb is filled with interesting ideas, like Parm-Bone Broth, made from the rind of a parmesan cheese wedge. In the Parm & Other Aged Cheese section, I would most like to try Crispy Cheddar Cheese waffles, with its combination of sweet/savory, as well as crispy/tender. The Soy section has eye-catching recipes like Soba Salad with a soy-red wine reduction, tofu, and a plethora of vegetables. There are unexpected recipes like Soy Marinara, which gets its sodium from the soy sauce. I would most like to try Sheet Pan Chile-Soy Glazed Brussels Sprouts, roasted to perfection with a flavorful glaze. The chapter is the most varied, with offerings from the expected savory and delicious Fried Rice, to sweet dishes like Toasted Sesame Granola with Coconut, Orange, and Warm Spices. The recipes in the Tomatoes section range from the easy Roasted Tomato Salsa, to the quick Tomato-Cucumber Sandwich with Roasted Tomato Mayo, and finally to main dish entrees like Tomato Pasta Bake with Swiss Chard and Ricotta. Mushroom dishes include a richly flavored Mushroom Dashi, Mushroom Salad Tart, Grilled Pizza with Sausage-spiced Mushrooms, Peppers, and Onions. The Caramelized Onion section has a variety of recipes from appetizers (Caramelized Onions and Spinach Dip), to main dishes like Caramelized Shallot Raita with Curried Rice. Miso recipes include Grilled Asparagus with Miso Butter, Miso Broccoli with Orecchiette and Pan-seared Lemons. Smoke has dishes like Grilled Romaine with Caesar-ish Vinaigrette and Grilled Black Bean Veggie Burgers. The final Vegetarian section is Nutritional Yeast, which is an ingredient that may be unfamiliar to some readers. It is a complete protein and a good source of B vitamins, making it an ideal ingredient for healthy eating. With recipes such as Better Than Movie Popcorn and Kale Pesto Pasta, readers will enjoy the depth of flavor that this ingredient can give a finished dish.
The cookbook itself is brightly colored and eye-catching, but does not have enough pictures of the finished dishes. Umami Bomb is a bit short with only 75 recipes, but there were many dishes that I would make time and time again. Readers who are looking for a vegetarian cookbook with lots of flavor may like Umami Bomb.
This cookbook is designed with the vegetarian in mind, although there is a bonus section with fish recipes. Umami is a taste sensation, a breakdown of protein which results in a heightened sense of taste. The book is uniquely sectioned into categories titled by the main ingredient, like Parm & Other Aged Cheeses, Soy Sauce, Tomatoes, Mushrooms, Caramelized Onions, Miso, Smoke, and Nutritional Yeast.
Umami Bomb is filled with interesting ideas, like Parm-Bone Broth, made from the rind of a parmesan cheese wedge. In the Parm & Other Aged Cheese section, I would most like to try Crispy Cheddar Cheese waffles, with its combination of sweet/savory, as well as crispy/tender. The Soy section has eye-catching recipes like Soba Salad with a soy-red wine reduction, tofu, and a plethora of vegetables. There are unexpected recipes like Soy Marinara, which gets its sodium from the soy sauce. I would most like to try Sheet Pan Chile-Soy Glazed Brussels Sprouts, roasted to perfection with a flavorful glaze. The chapter is the most varied, with offerings from the expected savory and delicious Fried Rice, to sweet dishes like Toasted Sesame Granola with Coconut, Orange, and Warm Spices. The recipes in the Tomatoes section range from the easy Roasted Tomato Salsa, to the quick Tomato-Cucumber Sandwich with Roasted Tomato Mayo, and finally to main dish entrees like Tomato Pasta Bake with Swiss Chard and Ricotta. Mushroom dishes include a richly flavored Mushroom Dashi, Mushroom Salad Tart, Grilled Pizza with Sausage-spiced Mushrooms, Peppers, and Onions. The Caramelized Onion section has a variety of recipes from appetizers (Caramelized Onions and Spinach Dip), to main dishes like Caramelized Shallot Raita with Curried Rice. Miso recipes include Grilled Asparagus with Miso Butter, Miso Broccoli with Orecchiette and Pan-seared Lemons. Smoke has dishes like Grilled Romaine with Caesar-ish Vinaigrette and Grilled Black Bean Veggie Burgers. The final Vegetarian section is Nutritional Yeast, which is an ingredient that may be unfamiliar to some readers. It is a complete protein and a good source of B vitamins, making it an ideal ingredient for healthy eating. With recipes such as Better Than Movie Popcorn and Kale Pesto Pasta, readers will enjoy the depth of flavor that this ingredient can give a finished dish.
The cookbook itself is brightly colored and eye-catching, but does not have enough pictures of the finished dishes. Umami Bomb is a bit short with only 75 recipes, but there were many dishes that I would make time and time again. Readers who are looking for a vegetarian cookbook with lots of flavor may like Umami Bomb.
September 7, 2019
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!
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!
December 5, 2019
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.
I read this as an ARC via NetGalley.
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.
I read this as an ARC via NetGalley.
June 11, 2021
This is probably one of the most visually appealing cookbooks I've read in a long time. A book full of vegetarian (mostly) recipes? Yes please.
That being said, I'm not sure how many of the recipes I will try. Many of them look delicious, but have ingredients that may not be easy for me to find or ingredients that I'm slightly hesitant to use. I do find the concept of Umami interesting, and I don't regret giving this cookbook a chance, but I'm not sure it's really something for me. I've got a handful of recipes marked to give a shot (a chocolate cake with soy sauce in the icing?! How could I not try that just to see...) but overall I'm glad I got this from the library rather than buy it outright.
If you're serious about giving Umami a try, I think this would be a great book to start with. I'm just not quite at the level just yet.
That being said, I'm not sure how many of the recipes I will try. Many of them look delicious, but have ingredients that may not be easy for me to find or ingredients that I'm slightly hesitant to use. I do find the concept of Umami interesting, and I don't regret giving this cookbook a chance, but I'm not sure it's really something for me. I've got a handful of recipes marked to give a shot (a chocolate cake with soy sauce in the icing?! How could I not try that just to see...) but overall I'm glad I got this from the library rather than buy it outright.
If you're serious about giving Umami a try, I think this would be a great book to start with. I'm just not quite at the level just yet.
August 21, 2019
Oh my god! amazing. The first chapter is on cheese. A whole section on lovely cheesy goodness. I want to eat everything in this book.
I never really thought that much about umami, I've heard of it but didn't think it was that important., until I read this book. Now I realise that it's what I like, i really, really like umami.
The recipes are uncomplicated and easy to follow. They don't use weird ingredients that you can only buy online and in my case they are all things that I would eat anyway.
Many thanks to the publisher for a downloadable review copy. I'm off to preorder the book in a hard copy version so I can flick through and drool over the pictures while I decide what to make.
I never really thought that much about umami, I've heard of it but didn't think it was that important., until I read this book. Now I realise that it's what I like, i really, really like umami.
The recipes are uncomplicated and easy to follow. They don't use weird ingredients that you can only buy online and in my case they are all things that I would eat anyway.
Many thanks to the publisher for a downloadable review copy. I'm off to preorder the book in a hard copy version so I can flick through and drool over the pictures while I decide what to make.
October 2, 2019
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.
November 11, 2019
I like the concept of this cookbook, and some of the ingredients it focuses on are great. (Who doesn't like caramelized onions?)
I made two of the recipes: "Eggs in Puttanesca Purgatory" and garlic bread using miso garlic butter (one of the cookbook's suggested uses for its miso garlic butter). Both were extremely salty, especially the garlic bread. We ended up having to scrape as much of the miso garlic butter off as we coud in order to eat it. Oh well. Other recipes might be interesting; maybe another time.
I made two of the recipes: "Eggs in Puttanesca Purgatory" and garlic bread using miso garlic butter (one of the cookbook's suggested uses for its miso garlic butter). Both were extremely salty, especially the garlic bread. We ended up having to scrape as much of the miso garlic butter off as we coud in order to eat it. Oh well. Other recipes might be interesting; maybe another time.
April 27, 2020
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.
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.
January 5, 2021
I heard the author on The Splendid Table and sought out the book right away. It’s all about adding depth of flavor to mostly vegetarian and vegan food. Have several dishes to try including:
Parm-bone broth
Crispy cheddar cheese waffles
Soy marinara
Chile soy glazed Brussels sprouts
Toasted sesame granola
Tomato ‘Nduja
Mushroom lardons with black eyed peas
Veg and cornbread bake
Caramelized onion focaccia
Chile tofu lettuce wraps
Polenta with smoked cheddar and kale
Bomb sauce
No queso queso
Yum!
Parm-bone broth
Crispy cheddar cheese waffles
Soy marinara
Chile soy glazed Brussels sprouts
Toasted sesame granola
Tomato ‘Nduja
Mushroom lardons with black eyed peas
Veg and cornbread bake
Caramelized onion focaccia
Chile tofu lettuce wraps
Polenta with smoked cheddar and kale
Bomb sauce
No queso queso
Yum!
January 31, 2022
Wow - I love cookbooks but this stands out from the rest and this coming from a meat eater who wants to add more meatless meals to the family table.
The pictures - exceptional and truly entice you to read the recipe and move to try them.
I really liked the education of umami and the foods which enable us to enjoy the "savory" sense.
Well done.
Thank you to Netgalley, the author and publisher for the opportunity to read this book in exchange for a fair review.
In closing - yes I would buy this cookbook!
The pictures - exceptional and truly entice you to read the recipe and move to try them.
I really liked the education of umami and the foods which enable us to enjoy the "savory" sense.
Well done.
Thank you to Netgalley, the author and publisher for the opportunity to read this book in exchange for a fair review.
In closing - yes I would buy this cookbook!
June 4, 2019
THIS IS THE BEST COOKBOOK EVER!
Firstly - the author is really funny, not that she talks too much, but in the few paragraphs that are not about the recipes, she is extremely funny!
And secondly (most importantly) is that the recipes are really simple, but the most important thing is TASTE! I want to cook them all!
I am actually buying this book because it's the perfect cookbook for me!
(I received a digital copy for free. Opinions are entirely my own.)
Firstly - the author is really funny, not that she talks too much, but in the few paragraphs that are not about the recipes, she is extremely funny!
And secondly (most importantly) is that the recipes are really simple, but the most important thing is TASTE! I want to cook them all!
I am actually buying this book because it's the perfect cookbook for me!
(I received a digital copy for free. Opinions are entirely my own.)
September 18, 2019
4 1/2
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.”
read more: https://saschadarlington.me/2019/09/0...
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.”
read more: https://saschadarlington.me/2019/09/0...
September 8, 2021
This is a fascinating recipe book!
I'd love to see more pictures, especially since I like to know what the finished meal should look like.
There's some unique recipes that tap into that salty-savory flavor profile. I hadn't heard of caramelizing onions in the oven before, so it's cool to get some tips on that. There's big meals as well as snack recipes included in this book.
Overall an interesting find.
I'd love to see more pictures, especially since I like to know what the finished meal should look like.
There's some unique recipes that tap into that salty-savory flavor profile. I hadn't heard of caramelizing onions in the oven before, so it's cool to get some tips on that. There's big meals as well as snack recipes included in this book.
Overall an interesting find.
April 23, 2023
This is a good book for someone who is looking for something new and more vegan/vegetarian. I think the recipes are pretty easy to follow and most ingredients you can find in your local market. I will be trying some of these recipes in the near future. The only thing that I wish was that there were more recipes that weren't just vegan/vegetarian. There is enough of a variety though that would keep you busy for a while in trying all these new flavors!
March 8, 2019
Drool-worthy delicious mouth-watering recipes pack the pages of this cookbook that is vegetarian and vegan friendly. The recipes range from breakfast to dinner to appetizer, and every one is worth making. There is also a section for pescitarians.
I voluntarily read and received a free ARC copy of this title through NetGalley in exchange for a review. All thoughts and opinions are my own.
I voluntarily read and received a free ARC copy of this title through NetGalley in exchange for a review. All thoughts and opinions are my own.
June 11, 2019
While Umami Bomb is a great concept using normal ingredients such as aged- cheese and smoke, The recipes are great as a substitute for a flavourful meal, but that's just about it. It is hard to justify buying a recipe book that teaches more about swapping umami foods when there're more out in the market that combines umami with other ideas.
Displaying 1 - 30 of 60 reviews