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Taste & Technique: Recipes to Elevate Your Home Cooking, by Naomi Pomeroy
PDF Ebook Taste & Technique: Recipes to Elevate Your Home Cooking, by Naomi Pomeroy
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Review
“From the enthralling and honest introduction to the enticing recipes, Naomi Pomeroy’s debut cookbook is simply outstanding. The recipes are so thoroughly written, it’s like Naomi is in your kitchen guiding you to success.” —NANCY SILVERTON“I believe the true essence of a chef is to be totally in tune with her inner muse. That is Naomi Pomeroy in a nutshell. Naomi’s self-taught confidence will inspire any cook to use this cookbook until it gets tattered, splattered, and torn—truly the sign of a great chef’s work.” —JONATHAN WAXMAN“Naomi reminds me in this book why French country cooking is so great and why I love it so much. She nails clever variations on classics with good instruction—and makes me want to make those pork chops!” —ANDREW CARMELLINI“A good cookbook embodies the chef’s personality and approach to food and life. This book is like Naomi’s restaurant Beast—each page brims with her passion for cooking in the Pacific Northwest.” —MICHAEL TUSK“Anything from the magnificent Chef Pomeroy is worth getting immediately—but this latest, in particular, is a must-have.” —ANTHONY BOURDAIN “No matter what level of home cook you are, Naomi’s humble, detailed, and positive approach to cooking provides an encouraging perspective on learning how to cook her soulful cuisine. She adds personal touches that will help any good home cook be creative with dishes they can independently call their own.” —DANIEL BOULUD "Pomeroy's highly recommended debut is a beautiful guide to creating and improvising memorable meals."—Library Journal "[Pomeroy's] debut cookbook offers home cooks a superb arsenal of methods and elegant, do-able dishes designed to increase competence, confidence, and cooking pleasure."—Publishers Weekly"Pomeroy shows you how to master basic chef skills like sauces and stocks, so you can move on to master clear-as-can-be consommé. The Portland chef also does the impossible, making homemade puff pastry approachable."— Tasting Table "“Like many high-caliber chefs, Pomeroy's savvy derives from a sophisticated approach to flavor…” — Eater"Self-taught, award-winning chef Pomeroy, brings a masterful pleasure of cooking to home kitchens by using elaborate building-block recipes."- Alaska Airlines Magazine "There is much to learn here, and much great food to make,the sort of classical dishes that deserve aspiration."- Los Angeles Times "A beautiful handbook for any cook looking to up his or her game."- San Francisco Chronicle"This is my five-star pick of the year, the cookbook I suspect will define my cooking in 2017, and so want to say a little more about why. On the surface, you might think that this is just another one of those fancy, cheffy cookbooks that's mostly about brand and ego, with no clue about the challenges a home cook faces. You might think that because those books are often really beautiful with high production values and this book is like that, too: sophisticated layout, glossy pages, gorgeous photography. But start at the beginning and slowly page through and you will start to see that these recipes are doable — very doable. Simple, elegant, but not overly refined, this cookbook inspires rather than thrills; it impresses rather than boasts."- THE KITCHN"This is a big book with big photos and big ideas. . . This is serious cooking, mind you, but presented in gorgeous color by a serious, self-trained cook."- MILK STREET KITCHEN MAGAZINE
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About the Author
Naomi Pomeroy won the James Beard Award for Best Chef Pacific Northwest in 2014, was named a Best New Chef in Food & Wine in 2009, and has been featured in Bon Appétit, Elle, and O magazine, along with appearances on Top Chef Masters and Knife Fight. After launching Family Supper, clarklewis, and Gotham Tavern, she opened Beast in 2007 and her bar Expatriate in 2013. She lives in Portland, Oregon.
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Product details
Hardcover: 400 pages
Publisher: Ten Speed Press (September 13, 2016)
Language: English
ISBN-10: 1607748991
ISBN-13: 978-1607748991
Product Dimensions:
8.8 x 1.4 x 11 inches
Shipping Weight: 4.2 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
121 customer reviews
Amazon Best Sellers Rank:
#32,268 in Books (See Top 100 in Books)
Y'all know by now that I cannot resist a good cookbook and this one just looked so pretty and full of great information! I'm a pretty good cook, but it's something that I'd love to really improve upon. For example, my knife skills are absolutely atrocious! This book promised to not only have amazing recipes but to also be educational, so I said sure! send it my way!Let's start with the good...The pictures look absolutely amazing and I could have spent hours just drooling over them. I also really enjoyed the author's introduction to the book. She seemed like someone I could be friends with and I find that I appreciate that about cookbook authors. Down to earth is important to me. As for the recipes, they all sounded amazing!The bad -The author chose to lay her recipes out in paragraph format which can make it more difficult to follow a tricky recipe. Also, this really is a book that you have to cook your way through because those lessons are hidden within the recipes. For me, it would take me months to do this so it's just not realistic.The summary -This is a beautiful cookbook and if you have the time to work your way through it -and- you enjoy "fancy foods", you're going to love it. As for me, it's going on my shelf to properly explore once I don't have two teenage boys taking up every bit of my free time.
Every recipe so far is a 5-star winner! Naomi, I can not thank you enough. Your instructions inspire confidence and produce great food. Last night I made the pan-seared salmon. You could have said, "Heat the oil, add the salmon, and cook for about three minutes." Instead you entered my kitchen, hovered over the pan with me, and coached me along. "Heat a black steel pan over high heat until very hot. Add the oil and heat until the surface is rippling but not smoking. Add all of the salmon, skin side down, and press lightly with the back of a fish spatula (see page 373) to ensure a good sear on the skin. Cook until the fish looks opaque approximately halfway up the sides, about 3 minutes." Salmon is not cheap. I can't afford to figure out what you mean when you tell me to start cooking it. I need to know what you mean. You continued with me every step of the way until my plate matched the picture in the book. Beautiful! Delicious! And you have offered me plenty of white space on the page to add my own notes, comments, and praise. You have thought of everything! I am grateful!In your introduction you said, "It's my hope that this book will encourage you to get into the kitchen, take cooking seriously, and feel good about it."It has.I am.And I do.Thank you! And my family thanks you as well!
I am in love with this book! The photos are gorgeous, the recipes are interesting and the explanations are thorough. I own so many cookbooks but it's been a long time since I've been inspired by one as much I was looking through Taste & Technique. I really like that she includes four season variations for each one of the main dishes. The day after I got the book I made the scallops with basil pistou and oven dried tomatoes and they were a major major hit. Can't wait to try more recipes from this book.
I do not usually leave reviews but this book deserves to be highlighted. It is well written, well thought out, well diagrammed. Great recipes that work with the right amount of instruction for every step. Good recipes, and I have made a number of them, well planned. I highly recommend this cookbook.
I own 250+ cookbooks, and this is one of the best new cookbooks that I've seen in a while. Definitely one of the best cookbooks published in the last 10 years, and probably longer.The title says it all "...elevate your home cooking." These aren't necessarily dishes that you can throw together when you get home from work; they are more involved than your typical weeknight meal (though the chapter on sauces is fantastic - you could pull any of the sauces together on a week night to greatly enhance the simplest protein or starch.) Instead, the recipes are better suited for times when you want to have a nicer, more impressive dinner for guests or yourself.The book nicely fills the gap between other chef-written cookbooks. Jacques Pepin's incredible recipes focus on the essence of a dish and can be made without too much time/fuss. Thomas Keller's recipes are fantastic, yet they are labor- and technique-intensive; you are basically replicating his restaurant methods at home. Chef Pomeroy finds the sweet spot between the two approaches.As an added bonus, the photographs of each dish are gorgeous and inspiring.Highly recommended.
Man listen, this book was totally inspirational and it was the simplest read I've ever had. I loved every page of it. Plenty of ideas and ways for a home cook or chef to become creative. Tight work!
it really does focus on technique with recipes that may have just a few ingredients, taking multiple pages to describe technique.
Excellent book. I have only had it for less than 2 weeks and have already tried 5 recipes. I Consider myself an above average cook and she has taught me a lot about how to elevate my cooking. Everything from using a carbon steel pan, dressing a salad, searing steaks, and using sauces to make your dish shine. She also uses top quality products like aged balsamic vinegars, etc. you won't we disappointed.
Fantastic set of recipes and techniques. This book goes into great detail in every recipe and even has pairing suggestions throughout. I bought this specifically because it included some of the harder techniques like making handmade puff pastry and even making a consume from your own stock.
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