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Making Good Food Great: Umami and the Maillard Reaction
John Griffin; Jeff Gold (Author)
·
Iuniverse
· Paperback
Making Good Food Great: Umami and the Maillard Reaction - John Griffin; Jeff Gold
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Origin: U.S.A.
(Import costs included in the price)
It will be shipped from our warehouse between
Tuesday, June 18 and
Thursday, July 04.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
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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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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