Name: Making Good Food Great: Umami and the Maillard Reaction
Price: 387.00 ZAR
Availability: InStock
Author: John Griffin; Jeff Gold
ISBN: 9781532024986

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portada Making Good Food Great: Umami and the Maillard Reaction

Making Good Food Great: Umami and the Maillard Reaction

Type

Physical Book

Publisher

Iuniverse

Author

John Griffin; Jeff Gold

Year

2017

Language

English

Pages

158

Format

Paperback

ISBN13

9781532024986

Synopsis "Making Good Food Great: Umami and the Maillard Reaction "

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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Making Good Food Great: Umami and the Maillard Reaction - John Griffin; Jeff Gold

Synopsis "Making Good Food Great: Umami and the Maillard Reaction "

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