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 Griffin and Gold demonstrate the nuances of technique and flavors that transform a simple dish that is 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.