Taste & Technique

Taste & Technique

Recipes to Elevate your Home Cooking

Book - 2016 | First edition.
Average Rating:
Rate this:
1
Random House, Inc.
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.

Baker & Taylor
Presents recipes that focus on cooking fundamentals, with sections on ingredients, techniques, and equipment, including such options as chicken liver mousse, fennel gratin, crispy baby artichokes, pan-seared salmon, and herbed leg of lamb.

Baker
& Taylor

The James Beard Award-winning chef shares 140 recipes that focus on cooking fundamentals, with sections on ingredients, techniques and equipment and recipes such as Orange-Caraway Glazed Carrots and Herbed Leg of Lamb.

Publisher: Berkeley : Ten Speed Press, [2016]
Edition: First edition.
ISBN: 9781607748991
1607748991
9781607749004
Characteristics: xiii, 385 pages : color illustrations ; 28 cm
Additional Contributors: Feldmar, Jamie - Author
Alternative Title: Taste and technique

Opinion

From Library Staff

Famed Beast chef, Naomi Pomeroy, shares some of her methods in this cookbook.


From the critics


Community Activity

Comment

Add a Comment
ArapahoeBecky Jun 06, 2017

A modern classic for the home cook that is eager to master classic techniques. Pomeroy is a great teacher who encourages you to really settle into the moment and enjoy the process of preparing a recipe from start to finish. She started out doing dinner parties, which is reflected in this book. The recipes are not for busy weeknight cooking, but you could put on a seriously impressive dinner party with any combination of these recipes. Lovely photos, elegant yet modern food, and a non-intimidating approach to pretty intimidating techniques. One of my new favorite cookbooks!

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Recommendations

Subject Headings

  Loading...

Find it at WCCLS

  Loading...
[]
[]
To Top