Details
Making Good Food Great
Umami and the Maillard Reaction|
4,99 € |
|
| Verlag: | Iuniverse |
| Format: | EPUB |
| Veröffentl.: | 18.08.2017 |
| ISBN/EAN: | 9781532024979 |
| Sprache: | englisch |
| Anzahl Seiten: | 158 |
DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.
Beschreibungen
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.
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.
Turn simple dishes into plates of fine cuisine with delicious tastes and pleasing aromas by using Umami flavors and the Maillard reaction.
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