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Flavorbomb: A Rogue Guide to Making Everything Taste Better
There is no question Bob Blumer’s latest the Flavorbomb cookbook is THE BOMB. It is chock full of information on how to become a better cook, heck, you could even call yourself a chef after you master some of these recipes. Buying a new cookbook is a treat for yourself and your family.
The beginning of the book is straight up instructional. Breaking down the ‘building blocks’ of flavour (Saltiness, Heat, Sweetness, Acidity, Citrus, Spice etc.). There are certain ingredients you cannot live without, including garlic, butter, olive oil and one very new to us anchovies! There are even suggestions on how to stock your kitchen with the right equipement. This is a great book for new cooks or those showing trepidation in the kitchen.
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The recipes are straightforward and made to stimulate your palate with stacked ingredients to create layers of flavour. All of that goodness wrapped up ready to ‘explode’. There are many recipes packed with flavour. From complicated to straightforward, Bob Blumer illustrates how to have fun in the kitchen. Likely from his life in Montreal, he uses a common French phrase to have courage- Allez-Courage!
These last couple of weeks we tried out a few recipes that piqued our interest: Caramelized Cauliflower Florets, Pasta Puttanesca and Steak Cauliflower. In our future, I can also see us tackle Grilled Oaxacan Shrimp with Jalapeno Salsa Verde, Hope Springs Eternal Risotto and Piri Piri Chicken.
One of the main reasons I loved this cookbook is he has a section of LOVE POTIONS. They are the sauces, butters and compound oils that provided flavour bombs for his recipes. To be honest, they ae the love that finishes off a meal. We fell in love with the miso butter and will certainly tackle the Piri Piri – Portuguese Sauce in the new year. Lastly, we keep hearing about harissa sauce and will be trying that out. It was included in the Puttanesca Pasta but we opted for the Chilli pepper flakes instead.
In his last job, my father was the saucier at The Hunt Club here in London Ontario. He was a master at making sauces and those were the key to a really great meal. What Bob Blumer does in his cookbook is provided a modern, international flavour to the sauces flavour palate. From a North African version of a chimichurri sauce – the Chermoula Sauce to a miso butter recipe, your interest will be piqued, I guarantee it.
I know we are just waiting to try out the Harissa and Cheramoula sauces as well as the Aioli. Fry up some scallops or veggies with the miso butter to infuse a rich layer of umami or BBQ your corn on the cob and let the Chipolte Lime butter melt delicately on. I know we are looking forward to experimenting a bit more with the Flavorbomb Cookbook by Bob Blumer.
Get Social with Bob
Here is a list of Bob’s social channels where you can find his beautiful recipes and updates on cookbooks and shows:
Instagram:@bobblumer
Twitter: @bobblumer
Facebook: bobblumer
Disclosure: I received this the Flavorbomb Cookbook to review and I was happy to do it as I’ve been a fan of Bob Blumer’s many shows on the Food Network. All opinions are my own and that of my famished family!
Giveaway Time!
Here’s your chance to win a copy of Bob Blumer’s Flavorbomb cookbook. Fill out the giveaway tool entries or comment on my Instagram post for your chance to win. I’ll be posting the giveaway on my stories so be sure and follow along.
If you don’t have Instagram, there are other ways of entering the contest. This contest for entries from Canada (excluding Quebec), over the age of 18 and winners must provide their full name, address and answer a skill-testing question. Contest ends January 10, 2021 at 1 pm EST.
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