Making Good Food Great
Griffin, John / Gold, Jeff 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...