2 Ergebnisse.

There is a lot of good food. There is not a lot of great food. 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, Chef Grif¿n and Gold demonstrate the nuances of technique and ¿avors that transform a simple dish that is good, to a simple dish that is just plain great. With culinary illustrations b...

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 ...