Umami… One word with so many expectations! Or rather, I tend to have high expectations when I see it thrown around. The last time I reviewed a cookbook with the word ‘umami’ in it, I was underwhelmed by the recipe testing result. Would “Umami Bomb” by Raquel Pelzel be equally underwhelming or will it pass expectations with flying colors?
The chapters are sorted by the main umami ingredient of the recipe. The chapters are:
- Parm and Other Aged Cheeses
- Soy Sauce
- Caramelized Onions
- Nutritional Yeast
What sets this book slightly apart from other umami focused cookbooks is that this one is (lacto-ovo and pescatarian) vegetarian. For better user experience (ok, that’s the nerdiest thing I’ve said on this blog), recipes are marked if they are vegan, vegan-optional, and with a rating system based on the number of umami ingredients. What makes this book possibly better than the other umami book I’ve reviewed in the past (based on appearance only) is how approachable these recipes are. Pelzel’s book isn’t asking for any specialty ingredients if you’re living in an urban area. It’s not asking you to build a pantry of DIY pastes, seasoning, or sauces.
And… there’s a wealth of recipes I want to try. I just didn’t have time to make more than one in time for this review.
- Killer Chocolate Cake (just because I want to put soy sauce in frosting)
- Grilled Pan Con Tomate with Miso Butter
- Tomato ‘Nduja
- Sick Day Tomato Soup
- Savory Mushroom Breakfast Porridge
- Veg and Cornbread Bake
- Falafel-Spiced Grilled Mushrooms with Miso-Tahini Dressing
- Mushroom Gravy
- Caramelized Onion Korean Pancake
- Miso Peanut Butter Cookies
- Polenta with Smoked Cheddar and Kale
- Eggplant “Meatballs”
In the end, I decided to make Toasted Sesame Granola with Coconut, Orange, and Warm Spices. I’ve never tried using sesame oil in my granola before or fresh ginger. Or soy sauce for that matter. I try not to meddle with recipes for review, but I had to leave out the orange for this. I forgot to pick it up at the store. Another note, cinnamon is one of the ingredients, but Pelzel suggests smoked cinnamon if you can get your hands on it. And now that I’ve made this granola, I’m seriously considering sourcing some smoked cinnamon. The flavors in this recipe are really bold, some of the other ingredients are sesame seeds, shredded unsweetened coconut, ground ginger and ground coriander. My taste buds couldn’t really taste the sesame flavors but the amount of saltiness from the soy was perfect. For me, the main flavors were ginger and coriander so smoked cinnamon would have matched really nicely.
Unadorned, the granola is almost overwhelming but I couldn’t stop eating it anyway. (Isn’t that kind of the point of umami anyway?) But when I topped my plain yogurt with it, it was perfect in every way. Pelzel also suggests pairing it with chocolate ice cream so obviously I need to go pick up some chocolate ice cream, sooner rather than later.
Overall, I really appreciate how unique the granola recipe is. It makes me excited to experiment with the other recipes.
The book doesn’t have photos for everything, but that’s ok. The photos that are there are bright and appetizing. I think the array of recipes nicely covers a little of everything from breakfast to dessert. I also appreciate how approachable and functional the book appears to be. It’s all very appealing. I definitely recommend giving this book a try if you can.
Disclaimer – I kindly received this book from Workman Publishing for this review. I’m not getting paid for this post. The views and opinions expressed are purely my own. The book is released September 3, 2019.