James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals.
Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning.
In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results.
Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes.
With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.
Pomeroy, owner of the Pacific Northwest eatery Beast and acclaimed James Beard award winning restaurateur, has assembled carefully choreographed "master lessons" that translate her "experiences in a way that helps others learn to cook" and highlight cooking techniques. In a skill-building, cumulative journey, 140 recipes showcase basic culinary skills and high-end dishes that are neither intimidating nor difficult to prepare. The transformative power of sauces like beurre blanc, hollandaise, and demi-glace along with creative sauces such as hazelnut romesco, and a spring pea and mint relish, form the opening lessons. Savory starters include a citrusy fennel salad with coriander-seared tuna, and mousse foie gras with figs. Comforting sides include a fennel gratin as well as orange-caraway glazed carrots; main dishes feature braised meats like balsamic-braised short ribs and milk-braised pork shoulder. Chapters on eggs, seafood, and desserts compliment mains, and there's also a basic pantry list. Pomeroy's introductory essay credits her success to true grit and never-say-die determination while constantly "developing and sharpening... habits through a series of culinary building blocks." Her debut cookbook offers home cooks a superb arsenal of methods and elegant, do-able dishes designed to increase competence, confidence, and cooking pleasure. This review has been amended to reflect the correct subtitle and co-author name.