Making Good Food Great : Umami and the Maillard Reaction
Language: English
Published by iUniverse, 2017
- Softcover
- Used
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
AbeBooks seller since April 6, 2009
Condition: Used - As new
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- Title
- Making Good Food Great : Umami and the Maillard Reaction
- Author
- Griffin, John; Gold, Jeff
- Publisher
- iUniverse
- Publication year
- 2017
- Condition
- As New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 1532024983
- ISBN 13
- 9781532024986
There is a lot of good food. There is not a lot of great. There are reasons why some food is only just good, and some food is just plain great. Umami and the Maillard Reaction are two reasons why a dish will make the leap from good to great.
In this book, Chefs Griffin and Gold demonstrate the nuances of technique and flavors that transform a simple dish that is just good, to a simple dish that is just plain great. With culinary illustrations by Elliott Wennet and many fine recipes, Making Good Food Great will help you understand why some of your dishes taste great, and help you improve all of your recipes.
"Synopsis" may belong to another edition of this title.
GreatBookPrices
Columbia, MD, U.S.A.
AbeBooks seller since April 6, 2009
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