One of Food52's Best Cookbooks of Fall 2019 One of Epicurious' 12 Best Gift Ideas for the Vegetarian in Your Life "Umami Bomb is your go-to guide for infusing every meal with deliciousness....Thanks to Raquel's clever ideas and the abundant flavor in her smart, streamlined recipes, this book is set to become a kitchen classic." -Lindsay Maitland Hunt, author of Healthyish and Help Yourself 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. Umami Bomb "addresses the "depth" issue for vegetarian cooks with a love letter to umami... [Pelzel's] insanely next-level grilled cheese recipe deploys two umami bombs - miso and caramelized onions - and, dare I say, is as satisfyingly decadent as a burger." -Jenny Rosenstrach, A Cup of Jo 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. Raquel Pelzel's work has been featured in Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook's Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons. 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 Mush

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