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Cooking with Flavor Bombs Cookbook Review


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Title: Cooking with Flavor Bombs: Prep It, Freeze It, Drop It . . . Transform Dinner!
Author: Giovannina Bellino
Published: April 25, 2017, Race Point Publishing
No. of Pages: 152
Cover Price: $21.99 Hardcover, $13.19 Kindle



Just what are flavor bombs? According to Cooking with Flavor Bombs: Prep It, Freeze It, Drop It . . . Transform Dinner!, by Giovannina Bellino, defines the as “Flavor Bombs are combinations of savory, sautéed aromatics, fresh herbs, or sauce reductions blended together and frozen in ice cube trays, small containers, small bowls, or even just spooned onto a tray lined with wax paper.” There are Stock and Sauce Flavor Bombs, Herb Flavor Bombs, and Vegetable Flavor Bombs. Not only do these Flavor Bombs save time in the kitchen, they are a perfect way to use up fresh herbs and vegetables growing in the summer garden and preventing waste. The Flavor Bombs are easy to make, and once frozen will be very convenient for anyone wanting to prepare something yummy and flavorful.

Of course knowing how to prepare the flavor bombs and having them in the freezer is great, but it’s nice to have some good recipes to use them in. This book delivers. For instance, Shrimp Po’ Boys with Trinity Slaw (Yum! – will make this one over and over) can be made with the Holy Trinity Flavor Bomb, and a gorgeous Rosemary Foccacia as well as a delicious Roasted Rack of Lamb can be made easily with the Rosemary Flavor Bomb.

The book features beautiful, mouthwatering pictures of many of the recipes, which are foods that people will actually want to make. The recipes are easy to prepare, many have minimal ingredients, and most can be made quickly.

Anyone who is interested in saving time, but doesn’t want to make dinners ahead and freeze them (that concept takes way too much planning and freezer space), will want to purchase this excellent cookbook to make scratch recipes that are amazing.

Special thanks to NetGalley for supplying a review copy of this book.

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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