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Exploring the science of flavor, this book delves into the concepts of umami and the Maillard Reaction, revealing how they transform ordinary dishes into extraordinary culinary experiences. It examines the reasons behind the distinction between merely good food and truly great cuisine, providing insights that enhance both cooking and appreciation of food.
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Making Good Food Great, John Griffin, Jeff Gold
- Language
- Released
- 2017
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- (Paperback)
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