Making Good Food Great: Umami and the Maillard Reaction
Language: English
Published by iUniverse, 2017
- Softcover
- New
Seller: California Books, Miami, FL, U.S.A.California Books
AbeBooks seller since October 27, 2023
Condition: New
US$ 19.00
Quantity: Over 20 available
Add to basketSeller Inventory # I-9781532024986
- Title
- Making Good Food Great: Umami and the Maillard Reaction
- Author
- Griffin, John; Gold, Jeff
- Publisher
- iUniverse
- Publication year
- 2017
- Condition
- 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.
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California Books
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