Taste & Technique - Recipes to Elevate Your Home Cooking (gnv64)

Taste & Technique: Recipes to Elevate Your Home Cooking
by Naomi Pomeroy
Ten Speed Press | September 2016 | ISBN-10: 1607748991 | ePUB | 34.4 mb
https://www.amazon.com/Taste-Technique-Recipes-Elevate-Cooking/dp/1607748991

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.
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.

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.

CONTENTS
Introduction
Sauces
Starters
Soups
Salads
Vegetables
Eggs
Seafood
Poultry
Pork
Beef
Lamb
Desserts & Pastry
Pantry
Ingredients
Equipment
Techniques
Acknowledgments
About the Author
Index