Making Good Food Great

Umami and the Maillard Reaction

Nonfiction, Food & Drink, Reference, Entertaining
Cover of the book Making Good Food Great by John Griffin, Jeff Gold, iUniverse
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Author: John Griffin, Jeff Gold ISBN: 9781532024979
Publisher: iUniverse Publication: August 18, 2017
Imprint: iUniverse Language: English
Author: John Griffin, Jeff Gold
ISBN: 9781532024979
Publisher: iUniverse
Publication: August 18, 2017
Imprint: iUniverse
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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