Flavorbomb
A Rogue Guide to Making Everything Taste Better
- Publisher
- Random House Canada
- Initial publish date
- Oct 2020
- Category
- General, Individual Chefs & Restaurants, Comfort Food
-
Hardback
- ISBN
- 9780525610892
- Publish Date
- Oct 2020
- List Price
- $35.00
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Description
GOLD WINNER 2021 - Taste Canada Awards - General Cookbooks
If you live for wildly addictive, life-affirming taste sensations that knock you off your feet, but can't figure out how to make them at home, you have just found your kindred cookbook spirit. Welcome to Flavorbomb.
You keep a running list of restaurants you go to for your favorite flavorbombs--a vibrant, pungent Caesar salad, extra crispy garlic fries, or a spicy puttanesca pasta maybe. You might even be able to articulate exactly what it is about those dishes that you find so addictive. But when you try to reproduce the same flavors at home, you find yourself falling short. If any of the above sounds familiar, this book is for you.
For the past 25 years Bob Blumer has eaten his way around the globe, traveling millions of miles in search of culinary adventures and inspiring foods for three TV series and six cookbooks. Along the way, he's broken eight food-related Guinness World Records, competed in some of the most outrageous food competitions on the planet, cooked alongside countless amazing chefs, and sampled every local street food imaginable at ramshackle carts, hawker stalls, and night markets from Italy to India. These collective experiences have formed the backbone of Bob's cooking in ways that culinary school can't begin to teach. In Flavorbomb he channels everything he has gleaned into recipes and practical tips to help you you create bold, stimulating flavors, that will leave those you cook for in a state of bliss. Prepare to become a rock star in your own kitchen.
The first half of the book is the real "money." It's full of tips, strategies, ingredients, techniques, and gear that will help you crack the code--and gain the confidence to take the leap on your own and turn any dish into a flavorbomb. We're talking developing the courage to season with wild abandon, brown your food to within an inch of its life, double down on the ingredients that can increase the pleasure factor, and taste and adjust on the fly.
The second half consists of 75 step-by-step recipes that use all the tricks in your arsenal to deliver the addictive, life-affirming dishes we all crave. And because Bob gets more excited by tacos than truffles, his outsider approach to creating addictive flavors won't require you to buy frivolous top-shelf ingredients or use super-sophisticated techniques. Instead, every recipe starts by building the foundation, and then adding layers of flavors and textures at every step of the way. If there's a hack or a simple trick that can save you time or up the ante--it's in here. Every recipe was thoroughly tested and had to earn its place in the book.
Get ready to cook like every bite is your last. Read Flavorbomb and your cooking will be forever changed!
About the author
Known for his quirky attitude and quirkier entrées, Bob Blumer has been shaking up the food world for almost two decades. In his new book, Bob delivers the ultimate collection of his favourite kitchen creations (including many never seen in print) along with practical kitchen references for chefs of every skill level. Not sure what wine to pair with your meal? Uncertain of the best way to stock your shelves? Wavering on the perfect music to flambé by? (Think “Burning Down the House” by Talking Heads!) Glutton for Pleasure provides creative solutions to help readers elevate their quality of life through food, spirits, and music. Paired with stories from Bob’s 20 years as the adventure-hunting, Guinness-world-record-breaking, punishment-seeking Surreal Gourmet, this book is not to be missed!
Filled with new recipes and scores of creative yet practical tips, Glutton for Pleasure is the perfect book for anyone who’s tired of the same recipes presented the same way. Try your hand at:
- Coconut Shrimp Lollypops
- Dishwasher-Poached Salmon
- Cauliflower Popcorn
- Lassi Come Home
Awards
- Winner, Taste Canada Awards - General Cookbooks
Excerpt: Flavorbomb: A Rogue Guide to Making Everything Taste Better (by (author) Bob Blumer)
From the Introduction:
The Flavorbomb Manifesto
If you live for wildly addictive, life-affirming taste sensations that knock you off your feet, pin you to the ground, and pleasure you with layers of intense flavors, welcome to the club. You have just found your kindred culinary spirit.
If this describes you, I’m willing to bet you keep a running list of restaurants you go to for your favorite flavorbombs—such as a vibrant, pungent Caesar salad, extra crispy garlic fries, or a spicy puttanesca pasta. I’ll also guess that you might be able to articulate exactly what it is about those dishes that you find so addictive. But when you try to reproduce the same flavors at home, do you find yourself falling short? That’s what I hear from so many of my friends. And that’s why they are curious about why food always tastes better at my house (their words, not mine). Hence this book.
I’m a culinary charlatan. Thinking about food 24/7 is my job—and making it taste good without playing by the rules is my game. For the past 25 years I’ve eaten my way around the globe, traveling millions of miles in search of culinary adventures and inspiring foods for my three TV series and six cookbooks. Along the way, I’ve broken eight food-related Guinness World Records, competed in some of the most outrageous food competitions on the planet, cooked alongside countless amazing chefs, harvested grapes at legendary wineries, and sampled every local street food imaginable at ramshackle carts, hawker stalls, and night markets from Italy to India.
Before I wrote my first cookbook, I managed and toured with international recording artists. So why should you look to a rock-manager- turned-culinary-adventurer for guidance instead of a restaurant chef or a Cordon Bleu instructor? Because rock ’n’ roll and cooking are based on the same two principles: there are no rules (and any rules that do exist are meant to be broken), and the only thing that matters is leaving your audience in a state of euphoria.
The collective experiences from my travels, adventures, and competitions, combined with the tricks, techniques, and hacks that I’ve learned from observing street vendors and working with talented chefs all over the world, have formed the backbone of my cooking in ways that culinary school can’t begin to teach.
If you are familiar with my previous cookbooks, you know that in the past I have been known to play with my food. As the self-christened “Surreal Gourmet,” I made edible creations that fooled the eye into thinking you were eating something you were not (think savory “cupcakes” made with braised lamb shanks, topped with beet-dyed pink mashed potato icing). While I would like to think that I was making Salvador Dalí proud, I was also leaning heavily on a highly styled surreal presentation that in retrospect was a work-around for not having a formal culinary education.
I no longer feel the need to apologize for that, and now the gloves are off. The single focus of this book is to channel everything I have gleaned into recipes and practical tips that will help you create bold, stimulating flavors that leave you and those you cook for in a state of bliss. Simply stated, this book is the distillation of my life’s journey. It is how I cook at home every day for my wife and friends. And my goal is to share everything I have learned, in practical, applicable ways that will make you a rock star in your own kitchen.
Any time I set foot in my kitchen, I challenge myself to maximize the flavor potential of every bite. And when I write a recipe, I strive to make it addictive and foolproof for anyone who makes it. Because I get more excited by tacos than truffles, my outsider approach to creating addictive flavors won’t require you to buy frivolous top-shelf ingredients or use super-sophisticated techniques. Nor will it rely on gratuitous amounts of butter, salt, and sugar.
Instead, we will start every recipe together by building a foundation, and then we’ll add layers of flavors and textures at every step of the way. We’ll add complexity with some simple techniques (like my favorite, caramelization), and then finish it with some of the final flourishes I’ve learned in professional kitchens. If there’s a hack or a simple trick that can save you time or up the ante—believe me, I’ll share it with you. Each individual step is easy to wrap your head around, and when you start pulling them all together at the same time, your cooking will be forever changed.
Editorial Reviews
"Bob Blumer was the first TV chef that I really identified with—I wouldn't be doing what I do now if he hadn't ridden around in an Airstream making food exciting—and I can't believe I can call him a friend. Nothing Bob creates is mundane or lacluster; he is a human love bomb and with Flavourbomb you can see into his world and make his creative, beautiful food! This book is the guide we all need now more than ever! You're truly lucky he's so giving."
—Matty Matheson, chef and internet megastar
"Before reading Flavourbomb, all I could make was an omelette."
—Diplo, DJ/producer
"Whether you're just beginning your journey in the kitchen, or are already an experienced cook, Flavourbomb will up your game. It is chock-full of useful information, insider tips, and all the tools you need to take your food to the next level. And, like Bob, it never takes itself too seriously."
—Jason Priestley, actor, director and cooking enthusiast
"Flavorbomb is full of boundless creativity, fresh ideas and intuitive advice for making the most of every minute you spend in your kitchen."
—Mary Sue Milliken, chef and recipient of the Julia Child Award
