Cooking with Flavor Bombs

Prep It, Freeze It, Drop It . . . Transform Dinner!

Cooking with Flavor Bombs
$21.99 / £12.99
Format: Hardback, 152 Pages
ISBN: 9781631062575
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Description

Gardeners know Flavor Bombs. Chefs know Flavor Bombs. And now you, too, can learn the secret of Cooking with Flavor Bombs to make delicious, no-waste dinners!

If you're tired of chopping fresh veggies and herbs night after night or throwing away extra produce, then it’s time to revolutionize your cooking with Flavor Bombs™!

Flavor Bombs are incredible blends of savory, sautéed aromatics, fresh herbs, vegetables, and spices, or stocks and sauces that you make in advance and freeze in ice cube trays. So go ahead and take advantage of those fresh vegetable and herb specials at your local market!

With the Flavor Bomb secret, you stock up, chop up, and drop the “F” Bomb in every dinner, for an instant flavor explosion. Discover how to make:

  • Herb Pesto Bombs—rosemary, basil, sage, Tex-Mex, and chimichurri
  • Vegetable-Blend Bombs—umami, suppengrün, mirepoix, Spanish sofrito, Italian soffritto, Holy Trinity, and Indian curry
  • Stock and Sauce Bombs—béchamel sauce and beef, chicken and vegetable stocks


Cooking with Flavor Bombs is complete with essential step-by-step instructions plus delicious recipes to use your Flavor Bombs in, including:

  • Spaghetti Frittata
  • Roasted Pork Loin
  • Pot Pie with Guinness Stout and Cheddar
  • Chicken Tikka Masala
  • And more

So stop wasting time, money, and food, and start cooking with Flavor Bombs today! 

The author

Giovannina "Gio" Bellino is a long-time "foodie" entrepreneur and the owner of Goddess Gourmet, a catering company on Long Island, New York. Gio was a contestant on the popular cooking show Chopped, on the Food Network in 2013. She launched her Flavor Bombs™ product line in 2015. She lives on Long Island with her children.

Reader reviews

Specs

Format: Hardback, 152 Pages
ISBN: 9781631062575
Illustrations: 75 color photos
Size: 8 in x 10 in / 203.2 mm x 254 mm
Published:

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