I received a free copy of this book in exchange for a fair and honest review. All opinions are my own.

Author NEMO shares the scientific process and basic concept behind umami flavors and development in vegan cooking in the book “Liquid Umami.”

The Synopsis

Liquid Umami is the volume of fermented condiments, the ones that turn a correct dish into a dish you remember. Three families: vegetable garum, miso and amino sauces.

It begins with free glutamates, that is with what actually produces the sensation of umami, and with the difference between solid and liquid fermentation. Koji returns here in its role as enzymatic engine, but the end product is a liquid.

Vegetable garum has the longest chapter: its Mediterranean history, the principle of enzymatic autolysis, the substrates including mushrooms, pulses, grains and the residues of koji itself, the protocol step by step, filtration, refining and storage, with recipe sheets, comparative tasting notes and troubleshooting.

Miso follows the same structure, with two distinct protocols: short fermentation and long maturation, plus variants with unconventional substrates and a comparative tasting.

Amino sauces close the technical part: what sets them apart from other fermented condiments, the principle of enzymatic hydrolysis, the production of pea sauce and chickpea sauce, quick sauces made from flour, and the adjustment of salinity and colour.

The last chapter is the one that holds the series together: how to use garum and amino sauces in the non-cold cuts of Volume 12, how to use miso in the mature non-cheeses of Volume 13, how to build a pantry of fermented condiments, and a pairing table by aroma profile.

THE REVIEW

This was a unique and compelling entry in this cookbook series. The author does a phenomenal job of capturing the essence and science behind the flavors and function of umami vegan products such as miso and others. The way each chapter not only focuses on the differences between solid and liquid fermentation when it comes to Koji, but the way that the author also incorporates the history behind these products, such as vegetable garum and its profound use throughout Mediterranean history, allows the reader to fully grasp the power of these natural ingredients and the ways in which they can be manipulated and used to bring even more flavor to these vegan recipes.

Rather than traditional or complex recipes, this lengthy read focuses on how these products can be used with already made recipes. One chapter in particular highlighted using miso with non-cured vegan meats, mixing it with olive oil and Szechuan pepper to add depth of flavor instead of standard dipping sauces. These are the kinds of insights readers can gain as they learn how to incorporate umami into these recipes.

THE VERDICT 

Thoughtfully curated, engaging, and memorable, Author Nemo’s “Liquid Umami” is a must-read non-fiction vegan cookbook. This book is incredibly detailed and helps readers to fully and more expertly understand the need to infuse flavor into these recipes and what each product does to bring out their specific flavorings, balancing this with Xentix processes like fermentation and rich histories behind these products that allow readers to have a better appreciation when delving into vegan cooking. If you haven’t yet, please we should grab your copy today!

Rating: 10/10

About the Author

Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.

At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.