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. Bon Appetit Fall Cookbook Roundup Food & Wine Holiday Gift Guide New York Times Fall Cookbooks Epicurious Fall Cookbook Preview Food52 Fall Cookbook Preview Tasting Table Fall Cookbook Preview Eater Fall Cookbook Preview Cookbook Junkies Fall Cookbook Preview New York Magazine Fall Cookbook Roundup San Fransisco Chronicle Fall Cookbook Preview Los Angeles Times Fall Cookbook Roundup Alaska Airlines Magazine Fall Cookbook Roundup Sweet Paul Magazine Fall Cookbook Roundup Wall Street Journal Fall's 6 Best Cookbooks Amazon Best Books of 2016 Food Republic Best Books of 2016 Chowhound Gift Guide VICE Munchies Best Cookbooks of 2016 San Fransisco Chronicle Favorite Cookbooks 2016 The New York Times Book Review Holiday Cookbooks"
Show moreJames 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. Bon Appetit Fall Cookbook Roundup Food & Wine Holiday Gift Guide New York Times Fall Cookbooks Epicurious Fall Cookbook Preview Food52 Fall Cookbook Preview Tasting Table Fall Cookbook Preview Eater Fall Cookbook Preview Cookbook Junkies Fall Cookbook Preview New York Magazine Fall Cookbook Roundup San Fransisco Chronicle Fall Cookbook Preview Los Angeles Times Fall Cookbook Roundup Alaska Airlines Magazine Fall Cookbook Roundup Sweet Paul Magazine Fall Cookbook Roundup Wall Street Journal Fall's 6 Best Cookbooks Amazon Best Books of 2016 Food Republic Best Books of 2016 Chowhound Gift Guide VICE Munchies Best Cookbooks of 2016 San Fransisco Chronicle Favorite Cookbooks 2016 The New York Times Book Review Holiday Cookbooks"
Show moreJames 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 showstopping meals.
Contents
Introduction vii
Sauces 1
Starters 45
Soups 81
Salads 111
Vegetables 141
Eggs 191
Seafood 211
Poultry 223
Pork 241
Beef 259
Lamb 277
Desserts & Pastry 293
Pantry 339
Ingredients 370
Equipment 373
Techniques 375
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 Appetit, 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.
“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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