Making Good Food Great: Umami and the Maillard Reaction (Paperback)

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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.



Product Details
ISBN: 9781532024986
ISBN-10: 1532024983
Publisher: iUniverse
Publication Date: August 18th, 2017
Pages: 158
Language: English