Making Good Food Great: Umami and the Maillard Reaction

By Jeff Gold and John Griffin

Book Overview

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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1532024983
• ISBN13: 9781532024986
• Release Date: August 2017
• Publisher: iUniverse
• Length: 158 Pages
• Weight: 0.62 lbs.
• Dimensions: 0.3" x 7.5" x 9.3"