| Making Good Food Great: Umami and the Maillard Reaction Contributor(s): Griffin, John (Author), Gold, Jeff (Author) |
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ISBN: 1532024983 ISBN-13: 9781532024986 Publisher: iUniverse OUR PRICE: $16.19 Product Type: Paperback - Other Formats Published: August 2017 |
| Additional Information |
| BISAC Categories: - Cooking | Methods - Gourmet |
| LCCN: 2017910694 |
| Physical Information: 0.34" H x 7.5" W x 9.25" (0.62 lbs) 158 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |