Flavorbomb Cookbook Giveaway – Bob Blumer Quick Bites

Enter our US/CA giveaway to win one of three copies of Bob Blumer’s Flavorbomb: A Rogue Guide to Making Everything Taste Better.

When I received Flavorbomb, I was so excited I posted a photo on Instagram and began a conversation with the author, Bob Blumer. If you are a fan of Food Network – you might remember Bob, his toastermobile, and his shows Surreal Gourmet and Glutton for Punishment. They were so fun and exciting. Bob continues spreading the culinary excitement in his new title, Flavorbomb. You can take a look inside the book on the publisher’s website.

What happens when you take Bob and his gastronaut superpowers and apply them to great recipes? You get superhero dishes. Why just make a waffle or a latke for brunch when you can make a Waffle latke with smoked salmon and a poached egg or in lieu of a chicken burger make Bobs Bang Bang Thai chicken burger. This is not frou-frou food; this is fantastic approachable food sprinkled with magic dust.

The first 85 pages are filled with the author’s culinary knowledge and sets out techniques and guidance to prepare you for your journey to dropping flavorbombs in your own kitchen. He even sets out a tongue-in-cheek Terms of Service for the reader to agree to. This demonstrates his passion for food, for waste management – viewing ingredients and food as the precious commodities they are – and teaching others just how easy it is to cook delicious food.

Bob was kind enough to answer some questions for our members. He is a joy to correspond with and the man drives a toastermobile for heaven’s sake – little known fact about me – I love toast!

Gastronaut, cookbook author, artist, and eight-time Guinness World Record holder Bob Blumer is best known as the creator and host of Food Network’s award-winning shows Surreal Gourmet and Glutton for Punishment. In his seven cookbooks and appearances around the globe, Bob transforms ordinary ingredients into wow-inspiring dishes through simple cooking methods and artful presentations that have become his culinary trademark.

Publishers Weekly summed up his last book Glutton for Pleasure as: “equal parts memoir, lavish art book, multi-genre soundtrack, and culinary tour de force”. Bob is an ambassador for Second Harvest in Toronto, and Love Food, Hate Waste, a national zero-waste initiative. His other car is a toastermobile.

Q: What first triggered your interest in cooking and do you remember your first cooking memory?

A: As a child, I was the world’s fussiest eater. Between the ages of 12 and 14, I lived on nothing but iceberg lettuce and tomato sandwiches on Wonderbread toast. But when I got to college, my tastes started to evolve, and when I moved into my own apartment, I discovered that cooking was the simplest way to elevate one’s quality of life on a student budget.

Q: If you had to describe your cooking style, what would it be?

A: If you are familiar with my previous cookbooks, you know that in the past I have been known to play with my food. As the self-christened Surreal Gourmet, I made edible creations that fooled the eye into thinking you were eating something you were not (think savory “cupcakes” made with braised lamb shanks, topped with beet-dyed pink mashed potato icing). While I would like to think that I was making Salvador Dalí proud, I was also leaning heavily on a highly styled surreal presentation that in retrospect was a work-around for not having a formal culinary education. I no longer feel the need to apologize for that, and now the gloves are off. The single focus of my cooking these days is to channel everything I have gleaned from my travels into bold, stimulating flavors that maximize the flavor potential of every bite.

Q: Are you a cookbook collector? If so, tell us about your collection? What do you look for in a cookbook?

A: I pick up the occasional cookbook and clip recipes that catch my eye, but I am not a collector. Mostly I am interested in them from a professional perspective about the design and writing approaches. With that said, some of the non-conventional books I have loved are Salvador Dali’s Les Diners de Gala, Martin Picard’s original Au Pied de Cochon, which includes art, poetry, and musings from his staff, Jeremy Charles’ Wildness: An Ode to Newfoundland and Labrador, his love letter to Newfoundland, and Amanda Cohen’s graphic cookbook Dirt Candy: A Cookbook.

Q: What is the best part of your job? Do you sometimes feel like working with food all day keeps you from wanting to get creative in the kitchen?

A: I don’t work in a professional kitchen, so I never get tired of cooking. And my “job” as a Gastronaut is so different from day to day that it always keeps me stimulated. In non-lockdown times, my days vary from developing recipes to creating food-centric installations, to making life-size sculptures of moose with lobster antlers, to hosting infomercials, to attempting to break food-related Guinness World Records. It’s the job your guidance teacher never told you about.

Q: What is your go-to for a quick dinner?

A: I co-wrote a grilled pizza book with my friend Elizabeth Karmel, so not surprisingly, I make a lot of grilled pizzas. Otherwise, I do a lot of pan-seared fish on sautéed greens.

Q: Tell us a bit about Flavorbomb. I love this book because it teaches a home cook about flavor combinations and how to add more punch to their meals.

A: Simply stated, Flavorbomb is the distillation of my life’s journey. The first half of the book is the real “money.” I have literally eaten my way around the globe, learning tricks, hacks and techniques from street food vendors, to line cooks, to Michelin-starred chefs. I share everything I have learned, in practical, applicable ways that will help you up the ante on everything you make. I’m talking about developing the courage to season with wild abandon, caramelize your food to within an inch of its life, double down on the ingredients that can increase the pleasure factor, and taste and adjust on the fly.

The second half consists of step-by-step recipes that use all the tricks in my rogue arsenal to deliver the addictive, life-affirming dishes we all crave.

Q: What other projects are you working on?

A: Right now I am focused on my virtual book launch which wasn’t exactly what I had envisioned when I wrote the book. After that, will be back to my usual mix of creative food-centric projects.

Special thanks to Bob for being uber amazing and to Appetite by Random House for offering three copies of Flavorbomb in our giveaway below open to US/CA members. Follow Bob here: Website and on Instagram – you will not be sorry.

Special thanks to the publisher for offering three copies of this title to our members in the US and Canada. Entry options include answering the following questions in the comments section of this blog post.

Which recipe in the index of this title would you make first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on April 23rd, 2021.

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  • Kristjudy  on  November 16, 2020

    Japanese fried chicken

  • mcrimmins  on  November 16, 2020

    All About The Asparagus Soup.

  • matag  on  November 16, 2020

    Grilled Oaxacan shrimp with blistered jalapeño salsa verde

  • lean1  on  November 16, 2020

    Thai coconut corn soup(rock star)!

  • Shelley.b  on  November 16, 2020

    Classic French onion soup

  • Nhcookingdiva  on  November 16, 2020

    Japanese fried chicken and Oaxacan shrimp sound SO, SO good!!!

  • Alivdh  on  November 16, 2020

    caramelized cauliflower

  • inflytur  on  November 16, 2020

    The two recipes for Mexican corn look very interesting.

  • ravensfan  on  November 16, 2020

    Sugar and spice pecans

  • lauriesk  on  November 16, 2020

    Rapido ravioli–two ways: roasted squash ravioli with sage and pumpkin seed browned butter

  • southerncooker  on  November 16, 2020

    So many delicious sounding options but Japanese fried chicken with soy-ginger-wasabi dipping sauce and Hope springs eternal risotto really caught my eye.

  • stepspior  on  November 16, 2020

    Japanese fried chicken

  • dbranigan27  on  November 16, 2020

    I would love to try the Thai coconut corn soup (rock star version).

  • miggsy  on  November 16, 2020

    Hope springs eternal risotto

  • goodfruit  on  November 16, 2020

    one minute garlic herb olive oil

  • Sanyo12  on  November 17, 2020

    Creamy carbonara with double pancetta 

  • LarissaPrusak  on  November 17, 2020

    The great balls of fire chicken

  • kelseyb  on  November 17, 2020

    Chai chickpeas

  • sarahawker  on  November 17, 2020

    Spontaneous sausage sandwich

  • mpdeb98  on  November 17, 2020

    Sweet potato floss with chipotle magic dust

  • hbakke  on  November 17, 2020

    Japanese fried chicken with soy-ginger-wasabi dipping sauce

  • youngsvnnhrs  on  November 17, 2020

    Piri piri chicken

  • DarcyVaughn  on  November 17, 2020

    Grilled heritage pork chop with stone fruit salsa

  • kshill09  on  November 18, 2020

    Chocolate, caramel, PB and banana wontons

  • debbiehb  on  November 18, 2020

    Tomato-bacon bisque with a grilled cheese sandwich

  • RDJ82  on  November 18, 2020

    Caramelized pineapple rings with coconut ice cream and homemade salted dulce de leche sounds amazing, I will definitely try that.

  • monasli  on  November 19, 2020

    Double pancetta carbonara

  • infotrop  on  November 19, 2020

    Cauliflower steak with lemon anchovy sauce

  • Siegal  on  November 19, 2020

    Rustic fried breadcrumbs

  • calguire  on  November 19, 2020

    Thai coconut corn soup (rock star version)

  • nvernon  on  November 19, 2020

    Smokin’ trout schmear

  • nicolthepickle  on  November 20, 2020

    I’d like to try the All About the Asparagus soup.

  • BMeyer  on  November 20, 2020

    French onion soup

  • MarciK  on  November 21, 2020

    Thai coconut corn soup (rock star version)

  • rubytue  on  November 22, 2020

    The Chocolate, caramel, peanut butter, and banana wontons sound amazing!

  • Laura1  on  November 23, 2020

    caramelized cauliflower

  • Lafauvette  on  November 23, 2020

    Japanese fried chicken with soy-ginger-wasabi dipping sauce

  • ckbkcollector  on  November 23, 2020

    Just-the-good-stuff guacamole with house-made tortilla chips: baked

  • antpantsii  on  November 23, 2020

    caramelized pineapple rings with coconut ice cream and salted dulce de leche

  • antpantsii  on  November 23, 2020

    Caramelized pineapple with coconut ice cream and salted dulch de leche

  • sequoia55  on  November 24, 2020

    caramelized cauliflower

  • MeerkatSilverleaf  on  November 24, 2020

    Raw veggie slaw with peanut-ginger dressing

  • eyreka  on  November 24, 2020

    Sugar and Spice Pecans for a Thanksgiving snack

  • circ2000  on  November 25, 2020

    Great balls of fire chicken

  • JessHeilman  on  November 26, 2020

    Caramelized Cauliflower

  • LeMinou  on  November 27, 2020

    Japanese fried chicken

  • kennethjohngilmour  on  November 27, 2020

    Papaya-marinated grilled chicken wings found on page 108

  • RSW  on  November 27, 2020

    Tomato-bacon bisque with a grilled cheese sandwich

  • LaurenE  on  November 27, 2020

    Japanese fried chicken

  • hrk  on  November 27, 2020

    Roasted umami-glazed Brussels sprouts

  • kayswo  on  November 27, 2020

    Great balls of fire chicken!

  • B.Brunelle  on  November 28, 2020

    When it comes to cooking, I need all the help I can get! Just ask my family!😄

  • HomespunHouse  on  November 29, 2020

    Raw veggie slaw w/peanut-ginger dressing

  • ChicagoJen  on  November 29, 2020

    Fried baby artichokes with aioli

  • lpatterson412  on  December 2, 2020

    Thai Coconut Corn Soup

  • vhfvhf  on  December 2, 2020

    Grilled Oaxacan shrimp with blistered jalapeño salsa verde

  • JSlam  on  December 3, 2020

    Sugar and spice pecans

  • ljsimmons  on  December 4, 2020

    Japanese fried chicken with soy-ginger-wasabi dipping sauce

  • gilmonster  on  December 4, 2020

    Piri piri chicken

  • Dannausc  on  December 5, 2020

    Classic French onion soup

  • Steben  on  December 5, 2020

    Japanese fried chicken

  • RickPearson54  on  December 7, 2020

    sugar and spice pecans

  • kmn4  on  December 9, 2020

    Smushed patatas bravas with romesco sauce

  • KZahnow  on  December 11, 2020

    Roasted umami-glazed Brussels sprouts

  • t.t  on  December 12, 2020

    Grilled Oaxacan shrimp with blistered jalapeño salsa verde

  • virjeania  on  December 13, 2020

    Caramelized cauliflower florets

  • hillsboroks  on  December 13, 2020

    One-pan braised chicken thigh dinner

  • NaomiH  on  December 14, 2020

    Thai coconut corn soup

  • Pizzacat13  on  December 15, 2020

    I am kind of obsessed with making stock, so I would try his Veggie Stock recipe

  • Mariarosa  on  December 18, 2020

    Pan-seared Arctic char with braised fennel and Pernod aioli

  • Emwitting  on  December 20, 2020

    Puttanesca pasta “la bomba”

  • lindaeatsherbooks  on  December 21, 2020

    I would like to make the Hope springs eternal risotto.

  • ang709  on  December 23, 2020

    Blue cheese bruschetta with honey and cracked black pepper

  • choppergirl  on  December 24, 2020

    All-about-the-asparagus soup

  • clairew137  on  December 27, 2020

    All About The Asparagus Soup.

  • moralla  on  December 27, 2020

    Chai chickpeas

  • rchesser  on  December 29, 2020

    Double pancetta carbonara.

  • JJWong  on  January 1, 2021

    All about the asparagus soup – my dad would LOVE this.

  • banba1  on  January 8, 2021

    Tomato-bacon bisque with a grilled cheese sandwich

  • CapeCodCook  on  January 13, 2021

    I would make the Chai fried chickpeas!

  • Dhasenkampf  on  January 14, 2021

    Smushed patatas bravas with romesco sauce

  • Rosskat  on  January 16, 2021

    Pineapple and hoisin-glazed pork ribs

  • orchidlady01  on  January 16, 2021

    Roasted umami-glazed Brussels sprouts

  • allthatsleftarethecrumbs  on  January 16, 2021

    Rotisserie chicken salad–two ways with pecans and Medjool dates .

  • Shelley.b  on  January 16, 2021

    Sugar and spice pecans

  • linmulholland  on  January 23, 2021

    Creamy carbonara with double pancetta!

  • Tabby72  on  January 31, 2021

    I’d make caramelized cauliflower!

  • LEKcookbooks  on  February 3, 2021

    Smushed patatas bravas with romesco sauce sounds delicious!

  • Uiiok  on  February 5, 2021

    Rapido ravioli–two ways: roasted squash ravioli with sage and pumpkin seed browned butter

  • geniecuisine  on  February 12, 2021

    Classic French Onion Soup

  • TaniaM  on  February 12, 2021

    The gazpacho remix! Because the winter is SO cold, we need summer treats.

  • CabHop  on  February 12, 2021


  • Leonard5854  on  February 12, 2021

    Caramelized cauliflower florets

  • Jrhoden  on  February 15, 2021

    Japanese fried chicken.

  • EmilyR  on  February 17, 2021

    Japanese fried chicken

  • Karla123  on  February 22, 2021

    “Smushed patatas bravas with romesco sauce”…sounds delish!

  • sarahteertzah  on  February 25, 2021

    Rapido ravioli–two ways: wild mushroom ravioli with hazelnut and thyme browned butter

  • KitKatCat  on  February 26, 2021

    Japanese fried chicken

  • Pamyoungvb  on  March 5, 2021

    Smushed patatas bravas with romesco sauce

  • avonleajules  on  March 19, 2021

    Creamy carbonara with double pancetta. Love pancetta!

  • Jwalker5  on  March 24, 2021

    Raw veggie slaw with peanut-ginger dressing

  • PBandC  on  April 1, 2021

    Japanese fried chicken

  • Shellcook  on  April 10, 2021


  • kmwyman  on  April 21, 2021

    Hope springs eternal risotto

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