Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy

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  • show
    • Categories: Sauces, general; Italian
    • Ingredients: parsley; chives; tarragon; shallots; anchovy paste
    • Accompaniments: Bone-in rib-eyes
  • show
    • Categories: Sauces, general; Italian; Vegan; Vegetarian
    • Ingredients: parsley; chives; tarragon; shallots; lemon confit
    • Accompaniments: Lamb loin chops
    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: walnuts; parsley; Parmigiano Reggiano cheese
    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: basil; pine nuts; Parmigiano Reggiano cheese
    • Accompaniments: Seared sea scallops
  • show
  • show
    • Categories: Jams, jellies & preserves; Cooking ahead; Vegan
    • Ingredients: peaches; shallots; garlic; fresh ginger; coriander seeds; whole cloves; black mustard seeds; dried red pepper flakes; muscovado sugar
    • Accompaniments: Seared duck breasts
    • Categories: Sauces, general; Cooking ahead; Spanish
    • Ingredients: Marcona almonds; hazelnuts; ancho chiles; red peppers; olive oil; tomato paste; ciabatta bread; garlic; Espelette pepper powder; cumin seeds; coriander seeds; sherry vinegar; fish sauce
    • Accompaniments: Crispy baby artichokes; Fennel-brined pork loin; Lamb scallopini
    • Categories: Chutneys, pickles & relishes; Cooking ahead; Vegan; Vegetarian
    • Ingredients: Castelvetrano olives; prunes; Armagnac; lemons; shallots; dried red pepper flakes; fennel pollen; sherry vinegar
    • Accompaniments: Lacquered duck confit
    • Categories: Chutneys, pickles & relishes; Cooking ahead; Vegan; Vegetarian
    • Ingredients: capers in brine; canola oil; lemon confit; sherry vinegar; shallots; dried red pepper flakes; sweet Marsala wine; parsley
    • Accompaniments: Pan-seared salmon; Sole piccata; Lamb loin chops
  • Herbed crème fraîche
    • Categories: Sauces, general; Vegetarian
    • Ingredients: shallots; crème fraîche; parsley; chives; tarragon; lemons
    • Accompaniments: Butter-poached halibut
    • Categories: Sauces, general; Vegetarian
    • Ingredients: crème fraîche; smoked paprika; Espelette pepper powder; hot sauce
    • Accompaniments: Lamb scallopini; Lamb loin chops
  • show
    • Categories: Sauces, general; Vegetarian
    • Ingredients: lemons; shallots; crème fraîche; lemon confit
    • Categories: Sauces, general; Vegetarian
    • Ingredients: shallots; mint; crème fraîche
    • Accompaniments: Lamb loin chops
    • Categories: Mousses, trifles, custards & creams; Sauces, general
    • Ingredients: tarragon; crème fraîche; powdered gelatin; Tabasco sauce; lemons; tarragon vinegar; heavy cream
    • Categories: Sauces, general; Cooking ahead; French; Vegetarian
    • Ingredients: store-cupboard ingredients
    • Categories: Sauces, general; Cooking ahead; French; Vegetarian
    • Ingredients: tarragon; chives; parsley; store-cupboard ingredients
    • Categories: Sauces, general; Cooking ahead; Vegetarian
    • Ingredients: canola oil; store-cupboard ingredients
    • Categories: Sauces, general; Cooking ahead; French; Vegetarian
    • Ingredients: cornichons; lemons; chives; celery; capers; canola oil
    • Accompaniments: Pan-seared salmon
    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: butter; egg yolks; sherry vinegar
    • Accompaniments: Sole piccata
    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: butter; egg yolks; sherry vinegar; yellow mustard seeds; brown mustard seeds
    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: butter; egg yolks; sherry vinegar; black garlic

Notes about this book

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Notes about Recipes in this book

  • Duchess potatoes with smoked onion Soubise

    • jlg84 on March 25, 2018

      I made this recipe today, and I have one major quibble with it--she instructs us to cook the Yukon Gold potatoes in the oven with a bit of water in a covered container, but says nothing about piercing the skin before doing so. I thought the process a bit weird, but went with it, and sure enough not only did the potatoes explode, rendering them unusable for this recipe (though they were fine for other purposes), but the whole process seemed way too cumbersome. In the end, I opted to make baked potatoes in the normal manner, cutting the potatoes in half when they came out of the oven, scooping them when cool enough to handle (using the flesh for another purpose) and then proceeding with the recipe, and they turned out very well indeed. I also ended up opting to smoke the onions for the soubise using a smoking gun (r) rather than the smoking method in the recipe, more out of laziness than anything else, but they still took on a lovely smokey flavour.

  • Blistered cauliflower with anchovy, garlic, and chile flakes

    • wester on July 27, 2019

      I had high hopes for this, but in the end it did not turn out different from any other roasted cauliflower recipe. The flavorings should have been interesting but they weren't all that noticeable. Maybe do this again and triple the flavorings?

    • peaceoutdesign on May 19, 2022

      This cauliflower was not impressive. Roasting in a high-temp oven work better and faster. The taste was not as interesting as it sounded.

    • Zosia on March 23, 2017

      I'll be broiling my cauliflower from now on. The texture was perfect, cooked through and still moist with lots of caramelized bits. And the flavour was nicely balanced with none of the ingredients overpowering the others.

    • bwhip on December 09, 2018

      Fantastic cauliflower dish. Very creative ingredients and technique, and the end result was super flavorful and interesting. Loved it.

  • Crispy Brussels sprouts with pickled mustard seeds

    • radishseed on December 26, 2018

      The sprouts burned quite a bit in the last two minutes, so I would cut the cooking time back and watch them hawk-like at the end.

    • Agaillard on February 09, 2020

      Agreed with previous comment on the burning :) And I did take them out before, did not leave 12 minutes in after the addition of the pickled mustard seeds. I thought otherwise that it was great, tasty and a bit caramelized. Served with chicken kiev. I liked the pickled mustard seeds too, very original way to cook mustard seeds. Will make again, at least for the crispy sprouts (the pickled mustard seed might do as well, they add a nice touch)

  • Potato dumplings

    • ellabee on September 13, 2017

      Requires a ricer. Advance prep: Ideally, riced potatoes should dry in fridge overnight before further preparation.

    • Niemie on April 03, 2017

      Have made these twice now, and it's my absolute favorite way to eat a potato. Pay attention to the weight of potato, and take the time to dry the riced potatoes-- you'll be rewarded with little pillows.

  • Homemade Ritz crackers

    • okcook on December 22, 2016

      This recipe caused me a lot of grief. I had to get a US nickel to see how thick it is so I could roll out the dough to the correct thickness. Why not use real measurements? She has you throw away the dough between the cut circles. Really? I rolled them out again and baked them....not quite as good as the first roll crackers. Then came the baking time. My oven IS the correct temperature. The recipe says bake 7-9 minutes. Not even close to done. Mine needed another 7 to 10 minutes. The crackers were 'meh' for what it is worth.

  • Nigella and sesame crackers

    • okcook on December 22, 2016

      The baking time is way off. They needed about double the time stated . The sprinkling mix of salt and seeds is way too much. Just make about half of what is asked for. These weren't so great. Would not make again.

  • Seared marinated flat iron steak

    • TrishaCP on November 28, 2019

      This is a great recipe, even though we were only able to marinate the steak for a few hours instead of overnight.

    • Rinshin on December 28, 2021

      Used a flap meat and because of the weather, cooked this on a stovetop but it still produced flavorful and tender beef slices. Has what I consider Vietnamese flavor with more fish sauce to soy sauce. Served with very simple Japanese squeezed cabbage, cucumber, shiso and furikake salad which was perfect to cut the richness of beef. Photo added.

    • peaceoutdesign on October 04, 2021

      As bwhip said, great umami. I used a hangar steak instead and it was tasty and tender. I served it with the suggested Savory Tomato Confiture.

    • Zosia on July 25, 2021

      The steak had great flavour and the cooking method/timing worked perfectly.

    • bwhip on December 09, 2018

      This turned out excellent for us. The marinade gave the meat a wonderful umami. I did change the cooking technique to make sure the meat would be perfect - I used sous vide and cooked it for 3 1/2 hours to 130 degrees, then seared the steak for about a minute and a half each side in a hot cast iron pan with a bit of oil. Incredibly good. Barely even needed a knife to cut it, and the meat was incredibly flavorful. We'll definitely repeat this one.

  • Seared duck breasts

    • TrishaCP on February 21, 2022

      This is a lengthy recipe, but it did result in perfectly cooked duck breasts, so I would use it again in the future. (I did tweak the times a bit since I had huge duck breasts, so this comment is really about the technique.) I skipped the thyme since I was using a thyme infused salt.

  • Asparagus with black garlic Hollandaise

    • eliza on June 29, 2021

      This was a pretty good way to eat asparagus fresh from the garden. I liked the hollandaise sauce with black garlic, and had enough left over to use for another meal. Not quite as great as I expected, may or may not repeat.

  • Porcini braised chicken thighs

    • FJT on November 17, 2017

      Made this for my in-laws. Comes together very easily and was very tasty; will definitely make again.

    • meggan on April 16, 2022

      I couldn't find dried porcini so I used dried shiitake and some porcini powder. That was ok but next time I will look for the porcinis.

    • Zosia on February 04, 2021

      The chicken was excellent - fork tender with crisp skin - and the vegetables were good too. I served it with rice to help absorb all of the delicious liquid but I will make the recommended dumplings next time.

    • Niemie on April 03, 2017

      This is now my go-to braised chicken recipe. The porcini added a lovely earthy note. I highly recommend pairing with the potato dumplings-- the best chicken and dumplings imaginable. Really approachable dinner party fair, especially if entertaining less adventurous eaters or families with small kids.

  • Crème fraîche tarts with half-dried tomatoes and strong cheese

    • ncollyer on April 16, 2017

      Delicious. This dough was quite easy to work with, and while it took a bit of time, the result was impressive. The topping was beautiful and not complicated. Overall, worthy of a special occasion.

  • Cauliflower velouté with trout roe and tarragon mousse

    • infotrop on October 14, 2020

      I was pretty proud of myself for making the tarragon mousse, which is a delicious addition...skipped the trout roe though. And used an immersion blender, not a chinois, since we like our soups a bit chunkier...that required more liquid, but still a wonderful cauliflower flavor came through.

  • Biscuits

    • infotrop on February 25, 2018

      My new favorite biscuit recipe. It's buttery and soft inside and crispy outside. I'm having really good luck with Pomeroy's recipes and really respect her tips and techniques. I halved this recipe for just the two of us and then stacked the large squares.

  • Quiche with wild mushrooms, Gruyère, and chives

    • stockholm28 on May 04, 2020

      This was a very nice quiche with a buttery crust. I made this in a 9 inch springform pan and reduced the proportions of the filling to 80% of the original since I had a smaller pan than she suggested. The first day I thought the chives were a bit too strong, but they mellowed out on day 2.

    • bwhip on March 25, 2017

      This was excellent. Although it doesn't have much cheese in it (and it goes under the eggs rather than on top), the cave-aged Gruyere gives it a wonderful flavor. The mushrooms, shallots and chives were a great combination. Pate brisee for the crust turned out really nicely too. The author's instructions are super clear, and I feel like I'm learning every time I make one of her recipes. We served it with the "Mom's Simple Salad" from the same cookbook.

  • Classic French onion soup

    • peaceoutdesign on October 21, 2021

      As said in the recipe use yellow onions, not sweet onions, I did and they didn't caramelize as deeply as needed so the taste wasn't rich enough. Nothing a little more sherry couldn't fix but I believe that this might be the perfect recipe if followed exactly, with a deep braised stock.

  • Savory tomato confiture

    • peaceoutdesign on October 04, 2021

      I used some of my bumper crop of cherry tomatoes. I blanched and peeled but did not seed them. I crushed them a bit as they cooked. I canned them in 8oz jars following using procedures for a sterilized bath from my preserving book.

  • Kale with quick-pickled apple, Gruyère crisps, and creamy Dijon vinaigrette

    • peaceoutdesign on December 16, 2021

      Just do parmesan crisps on the stovetop.

    • Zosia on March 30, 2017

      I agree with the other reviewers that this salad is a total winner with lots of great flavours and textures.

    • urmami on February 22, 2017

      This is one of the simpler recipes in the book, and it's a total winner. I used a mix of comte and asiago for the cheese "croutons" because I didn't have cave-aged Gruyere on hand and they came out exactly as crispy, rich, and salty as promised. I also used whole milk yogurt instead of the creme fraiche and nobody died. Throw in a protein like white beans or roast chicken and this salad is (or can accompany) the perfect "solace meal" - a quick, easy, yet elevated dish to spoil yourself with after or during an intense week. It's a little different and slightly highbrow so therefore indulgent, but you're not breaking the bank on a wild goose chase for spendy ingredients nor slaving away in the kitchen.

    • bwhip on March 26, 2017

      Wow, was this a winner! An amazing blend of flavors. The cheese crisps were so tasty, and the perfect counterbalance to the sweetness of the apples. The dressing was excellent too. I used sour cream, which the author mentioned would be fine as a substitute for the creme fraiche. Another great recipe from this excellent cookbook.

  • Little gem lettuces with creamy pistachio vinaigrette

    • peaceoutdesign on October 04, 2021

      I did not have pistachios so I subbed pepitas and the salad was still awesome.

    • Ro_ on January 11, 2023

      This was really nice, my partner especially loved the dressing, and it all looked really pretty so would be great for a party. The main thing that would put me off making it again is that it's impossible to buy shelled pistachios where I am, and hand-shelling nearly a full cup of pistachios takes forever...

  • Cracked green olive and Armagnac prune relish

    • Megoola on January 10, 2021

      The recipe is online at https://imbibemagazine.com/recipe/cracked-green-olive-and-armagnac-prune-relish/

  • Hazelnut sauce verte

    • Zosia on March 30, 2017

      This was one of the recommended sauces for the fennel-brined pork and the orange caraway glazed carrots I made and it complemented them well. It was sharp and fresh with the crunch and sweetness of candied hazelnuts.

  • Mom's simple salad

    • Zosia on March 23, 2017

      I grew up eating this type of salad - a mix of lettuces and vegetables with a very basic, sharp dressing - so I didn't think it was particularly special but family really enjoyed it. I served it with the brined chicken breasts from the same book.

    • Ro_ on September 19, 2020

      I left out the carrot and celery as I didn't have any, but otherwise stuck to the recipe. I thought this was a fairly standard salad, I can't say I'd go out of my way to make it again.

  • Arugula with cherries, shaved sheep's milk cheese, and sherry vinaigrette

    • Zosia on July 25, 2021

      Everyone enjoyed this salad. The flavours were balanced and the cherries were a nice touch. I didn't have all of the different vinegars the recipe calls for so just used my best sherry and balsamic.

  • Mixed chicories with grapes, candied walnuts, and aged balsamic vinaigrette

    • Zosia on January 01, 2020

      Loved this salad! The sweet and tangy components balanced the bitterness of the greens. It was a great accompaniment to a rich main course. I see now that I forgot the Parmesan...oh, well, it was delicious without!

  • Quick-sautéed greens with garlic, lemon confit, and chile flakes

    • Zosia on April 04, 2017

      I'm sure it would be better made with lemon confit, but made with lemon zest, the suggested substitute, it was fine but not special (and it was a little light on the garlic).

    • maryfa on August 26, 2017

      Made with 100% spinach it was delicious. I cannot eat garlic, and did not miss it in this recipe.

  • Orange-caraway glazed carrots

    • Zosia on March 30, 2017

      We loved these. They looked beautiful - glossy and caramelized - and tasted as good as they looked: sweet and tangy with hints of caraway and orange. Since the glaze and carrots are cooked separately then combined and warmed through just before serving, it's an excellent make-ahead dish. I served them with the fennel-brined pork and hazelnut sauce verte.

  • Pan-seared pork chops

    • Zosia on June 26, 2019

      This technique works well for boneless loin chops as well. I do cook them a little beyond 120F as that is our preference and I've even cooked them well done for some family members; they always turn out moist and flavourful.

  • Fennel-brined pork loin

    • Zosia on March 30, 2017

      I could tell from the aroma of the brine that this pork would taste fabulous - and it did. All of the ingredients in the brine had a role with the anise and fennel playing major parts. My roast was quite thick around and needed an extra 15 minutes in the oven to reach an internal temperature of 120F. It was 135-138F after it rested but the slices were quite pink in the centre and the juices were as well. I hesitated to serve it but my husband's refusal to eat it was the deciding factor and I popped the slices back into the pan with their juices and cooked them to 145F. Even though I wimped out, the meat was still extraordinarily juicy and tender. I served it with the hazelnut sauce verte and the orange-caraway glazed carrots. Since the brined chicken breasts I made from this book were too salty, I reduced the salt in this recipe by about 1/3. It was perfect for us.

  • Brined chicken breasts

    • Zosia on March 23, 2017

      The technique worked well and the results were as promised: juicy and flavourful chicken (though a little too salty for my taste, having to do more with the final seasoning, of which I used less than specified, than the brine I think).

    • mrshalf on October 01, 2017

      This was the best chicken I've ever made. I agree with the caution to watch the salt at the end. Also, I'm not a chicken skin fan. Next time I'll take that off for my fam. It was good but - a little rich for us.

    • bwhip on August 25, 2018

      So good. A wonderful treatment for chicken breasts, which can be dry and boring. Not these! Moist, flavorful, and buttery. Delicious. As the others said, not too much salt before searing, as the brine definitely imparts a good bit. Pretty easy to make and really excellent.

    • Ro_ on September 29, 2019

      There are a lot of steps to follow to get what is ultimately a plain cooked chicken breast at the end of it, but this recipe gave me the BEST plain cooked chicken breasts I've ever made. I wouldn't always have the time in the evening to follow this process, but if I was serving chicken breasts with a special sauce at a dinner party or similar I'd definitely use this method. I have never seen skin-on chicken breasts for sale where I live, so I used skinless/boneless ones and the results were still very good.

  • Candied nuts

    • Zosia on March 30, 2017

      Candied hazelnuts were needed for the hazelnut sauce verte (to accompany the fennel-brined pork and orange-caraway glazed carrots I made). Though it's not mentioned in the recipe, I blanched the nuts first to remove the skins. These were unlike other candied nuts I've made: the nuts were softer and more moist with the sweet lacquer finish providing crunch. Delicious.

  • White chocolate mousse

    • Zosia on March 07, 2018

      Fabulous recipe. It was light and creamy and tasted of good white chocolate. I chose this recipe for its stability (it includes gelatin) but it had such a lovely flavour and texture, it will be my go-to. I used it as mille feuille filling with chocolate puff pastry (Fearless Baker, Erin Jeanne McDowell).

  • Ham soufflé

    • joyous on December 27, 2016

      This was so delicious. Unfortunately, I took the egg whites too far the first time and heeded her advice to start over. I need to work on my technique of folding in the egg whites as it didn't rise dramatically but the taste was amazing and the leftovers have been surprisingly good. Took exactly 50 minutes in my oven, per the recipe.

  • Roasted beets and pink grapefruit with frisée and mint crème fraîche

    • mrshalf on December 17, 2017

      The beets were amazing and the house smelled incredible after roasting them. I didn't try the salad, want to though. I'm intrigued by the mint creme fraiche.

  • Soft scrambled eggs with caviar and herbed crème fraîche

    • laurencooks on January 02, 2022

      Made because I had leftover caviar from New Year's Day and wanted to put it to good use. Loved the cooking method of the eggs and the herbed creme fraiche—since I was cooking for myself I only used 2 eggs and halved the creme fraiche recipe. I also used heavy cream instead of half and half in the eggs. Taste and texture turned out great.

    • Kduncan on January 22, 2019

      Didn't add the caviar, and subbed the half and half for heavy cream. Overall a nice recipe, stirring every 30 seconds though ended up with a large scramble vs. the picture in the book. Would cook again.

    • Ro_ on September 19, 2020

      I made this without the caviar, and served the eggs and creme fraiche on toast. The method for cooking the scrambled eggs was great: using a small frying pan and cooking them slowly without too much stirring is definitely a winning method for creamy-textured scrambled eggs, and one I will use again. The herb creme fraiche was lovely (I stuck with tarragon instead of the dill substitute, since I have loads of tarragon in my garden right now and no dill) - you only need a small amount to pack a big punch of flavour. I wouldn't add any more than the tablespoon stated for fear of overpowering - as it was, it was a lovely compliment.

  • Crème fraîche tarts with butternut squash purée, pancetta, and crispy fried sage

    • klrclark on July 25, 2020

      I have made this tart dough many times. My daughter says it is probably the best she ever had. I change up the toppings with what I have available. But butternut squash is easily exchanged for a lone sweet potato. I make a caprese, a sweet potato and a fresh strawberry, cream cheese, honey drizzle and mint. It's a great presentation with a great taste.

  • Fig and red wine-braised lamb shanks

    • Niemie on April 03, 2017

      Loved this dish, not too fiddly and a big pay off. I served it with a celeriac puree.

  • Baked Camembert with Armagnac prunes, mushrooms, and thyme

    • BasicStock on January 02, 2018

      Make the prunes and the mushroom ahead of time, then just bake the cheese surrounded by the prunes and mushrooms. Great combination of flavours.

  • Milk-braised pork shoulder

    • elizapowell on March 23, 2017

      I have made this recipe 3 times & love it. I'm from NC so I'm a big fan of BBQ pork but my husband, a WA state native, is not. Therefore, I was looking for a pork shoulder recipe that we'd both enjoy & this one nailed it! I will warn you that the recipe is quite involved but after making it once, it's so much easier to prepare again.

    • Ro_ on September 29, 2019

      I liked this dish well enough, but I don't think the results were outstanding enough to make again. It also looks a little unappetising due to the texture and appearance of the milk by the end of cooking, even though it tasted good.

  • Herbed crème fraîche

    • Kduncan on January 22, 2019

      Really good, though lots of chopping. Used it on the scrambled eggs.

  • Pan-seared salmon

    • maryfa on August 26, 2017

      Definitely appropriate for company. I'm finally glad to have a recipe where my husband does not overcook the fish. We gave this a 9.5 out of 10. Which is rare in our house.

    • Ro_ on July 01, 2020

      I think overall I prefer pan-searing salmon on both sides, and skipping the oven part.

  • New potato salad with fava beans and morels

    • Ro_ on June 16, 2021

      This is one of those cases of "I sort of made this recipe". I had to use regular button mushrooms instead of morels, and I omitted the fennel. The result was something nice but not amazing, I think this kind of dish really lives and dies by the quality and freshness of its ingredients.

  • Fresh corn and summer vegetable succotash

    • Ro_ on December 08, 2020

      Made this as a side for fried chicken, and it was nice to have something quite light and fresh as a contrast. I realised after I had already started cooking that I was out of green beans, so had to substitute some frozen edamame beans instead. Generally I'd say this was a nice, fresh dish but nothing outstanding or particularly memorable.

  • Hazelnut romesco

    • Ro_ on September 29, 2019

      Agree with other note: this is labour intensive but so worth it. It tastes amazing and my partner went nuts over it too (excuse the pun), which surprised me as I hadn't thought it would necessarily be his sort of thing. I'd use this as a dip with breadsticks, a topping for bruschetta, a pasta sauce or a sauce for chicken or pork.

    • Macnclaire on August 29, 2018

      I made this labor intensive sauce a few times already. It is well worth the long list of ingredients, steps, and sink full of dishes. It's depth of flavor is amazing. Salty, sour, creamy, spicy, and crunchy all at the same time. Paired well with a pork roast as well as a vegetable tian. My chef nephew was using a spoon to just shovel it in. Go ahead and give this a try, you won't be disappointed.

  • Burrata with dandelion-golden raisin-pistachio pistou

    • stepharama1 on October 27, 2022

      This has a great play between bitter and sweet. It was stellar even with a younger balsamic vinegar and walnuts substituted for pistachios. Pistachios would probably have been better but I didn't have any.

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Reviews about this book

  • Food52

    The 2017 Piglet Tournament of Cookbooks, Final Round: Taste & Technique vs. My Two Souths

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  • Food52

    The 2017 Piglet Tournament of Cookbooks, Semifinal Round: Samarkand vs. Taste & Technique

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    The 2017 Piglet Tournament of Cookbooks, Quarterfinal Round: Taste & Technique vs. Fat Rice

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  • Food52

    The 2017 Piglet Tournament of Cookbooks, First Round: A Recipe for Cooking vs. Taste & Technique

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  • Eat the Love

    ...this cookbook is great for those folks comfortable in the kitchen but want tricks and tips to bring their skills to the next level.

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  • ISBN 10 1607748991
  • ISBN 13 9781607748991
  • Linked ISBNs
  • Published Sep 13 2016
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

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.

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