Making Good Food Great: Umami and the Maillard Reaction by Jeff Gold, John Griffin

Making Good Food Great: Umami and the Maillard Reaction

Jeff Gold, John Griffin

158 pages missing pub info (editions)

nonfiction food and drink

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 thi...

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