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Umami Bomb by Raquel Pelzel
I have co-authored 18 cookbooks, including the James Beard Award-winning Quick Recipe and the James Beard-nominated DamGoodSweet and Masala Farm, and wrote a solo book, TOAST, for Phaidon. My recipe columns and articles about food and travel have been featured in Saveur, The Wall Street Journal, Fine Cooking, Everyday with Rachael Ray, Self, Shape, Edible Manhattan/Edible Brooklyn, Epicurious.com, and so many other prints and digital publications. My book, Umami Bomb, is Ingeniously built around the use of eight umami-rich ingredients, and the 75 recipes are bursting with this sublime, savory fifth taste.