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Flavor Bombs: The Umami Ingredients That Make Taste Explode by Adam Fleischman
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所在地：Sparks, Nevada, 美國
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估計於 6月24日, 一至 6月28日, 五之間送達 運送地點 43230
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- Publication Date
- 2018-05-15
- Pages
- 256
- ISBN
- 9780544784895
- Subject Area
- Cooking, Référence
- Publication Name
- Flavor Bombs : the Umami Ingredients That Make Taste Explode
- Publisher
- HarperCollins
- Item Length
- 9.4 in
- Subject
- Specific Ingredients / Herbs, Spices, Condiments, General
- Publication Year
- 2018
- Type
- Not Available
- Format
- Hardcover
- Language
- English
- Item Height
- 0.9 in
- Item Weight
- 33.5 Oz
- Item Width
- 7.8 in
- Number of Pages
- 256 Pages
關於產品
Product Identifiers
Publisher
HarperCollins
ISBN-10
0544784898
ISBN-13
9780544784895
eBay Product ID (ePID)
239656758
Product Key Features
Number of Pages
256 Pages
Language
English
Publication Name
Flavor Bombs : the Umami Ingredients That Make Taste Explode
Subject
Specific Ingredients / Herbs, Spices, Condiments, General
Publication Year
2018
Type
Not Available
Subject Area
Cooking, Référence
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
33.5 Oz
Item Length
9.4 in
Item Width
7.8 in
Additional Product Features
LCCN
2017-051896
Reviews
"In the introduction to this excellent collection , Fleischman, founder of the popular Umami Burger and 800 Degrees Pizzeria chains, discloses the revelation behind his success: "What people crave isn't a burger or a pizza. What people crave is within the burger or the pizza"--that is, savory condiments, cheeses, and vegetables. Furthermore, he realizes, while one tangy ingredient is good, multiple tangy ingredients are exponentially better. His signature burger is topped with shiitake mushrooms, a homemade ketchup with a dash of fish sauce, caramelized onions, oven-dried tomatoes, and a Parmigiano-Reggiano cheese crisp. Fleischman extends his repertoire far above the realm of his restaurants' menus. In an international sampling of main dishes there is a Puerto Rican mofongo; a marmite sweet-and-sour pork from Australia; and a Roquefort and mushroom fondue, perfect for dipping charcuterie or fingerling potatoes. Among the dozen vegetable side dishes, the worldwide tour continues with Japanese-style collards bathed in miso and sake, and cabbage norcina with black truffles and Italian sweet sausage. Even mixed drinks get the umami treatment, with a mezcal truffle cocktail that employs truffle honey and pineapple syrup. Photographer Wendy Sue Lamm, known for her international scope, provides the luscious visuals. The so-called fifth taste is elevated to star status in this mouth-watering debut ." -- Publishers Weekly, "In the introduction to this excellent collection, Fleischman, founder of the popular Umami Burger and 800 Degrees Pizzeria chains, discloses the revelation behind his success: "What people crave isn't a burger or a pizza. What people crave is within the burger or the pizza"--that is, savory condiments, cheeses, and vegetables. Furthermore, he realizes, while one tangy ingredient is good, multiple tangy ingredients are exponentially better. His signature burger is topped with shiitake mushrooms, a homemade ketchup with a dash of fish sauce, caramelized onions, oven-dried tomatoes, and a Parmigiano-Reggiano cheese crisp. Fleischman extends his repertoire far above the realm of his restaurants' menus. In an international sampling of main dishes there is a Puerto Rican mofongo; a marmite sweet-and-sour pork from Australia; and a Roquefort and mushroom fondue, perfect for dipping charcuterie or fingerling potatoes. Among the dozen vegetable side dishes, the worldwide tour continues with Japanese-style collards bathed in miso and sake, and cabbage norcina with black truffles and Italian sweet sausage. Even mixed drinks get the umami treatment, with a mezcal truffle cocktail that employs truffle honey and pineapple syrup. Photographer Wendy Sue Lamm, known for her international scope, provides the luscious visuals. The so-called fifth taste is elevated to star status in this mouth-watering debut." --Publishers Weekly, STARRED review, "In the introduction to this excellent collection , Fleischman, founder of the popular Umami Burger and 800 Degrees Pizzeria chains, discloses the revelation behind his success: "What people crave isn't a burger or a pizza. What people crave is within the burger or the pizza"--that is, savory condiments, cheeses, and vegetables. Furthermore, he realizes, while one tangy ingredient is good, multiple tangy ingredients are exponentially better. His signature burger is topped with shiitake mushrooms, a homemade ketchup with a dash of fish sauce, caramelized onions, oven-dried tomatoes, and a Parmigiano-Reggiano cheese crisp. Fleischman extends his repertoire far above the realm of his restaurants' menus. In an international sampling of main dishes there is a Puerto Rican mofongo; a marmite sweet-and-sour pork from Australia; and a Roquefort and mushroom fondue, perfect for dipping charcuterie or fingerling potatoes. Among the dozen vegetable side dishes, the worldwide tour continues with Japanese-style collards bathed in miso and sake, and cabbage norcina with black truffles and Italian sweet sausage. Even mixed drinks get the umami treatment, with a mezcal truffle cocktail that employs truffle honey and pineapple syrup. Photographer Wendy Sue Lamm, known for her international scope, provides the luscious visuals. The so-called fifth taste is elevated to star status in this mouth-watering debut ." -- Publishers Weekly , STARRED review
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
641.6382
Intended Audience
Trade
Synopsis
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 umami Why 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., 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 umami Why 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., The founder of the national empire Umami Burger shows how to amplify flavor in favorite dishes using ordinary ingredients high in umami
LC Classification Number
TX819.A1F55 2018
ebay_catalog_id
4
Copyright Date
2017
賣家提供的物品說明
運費與處理費
物品所在地：
Sparks, Nevada, 美國
運送地點
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