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Summary
Summary
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.
Author Notes
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.
Reviews (2)
Publisher's Weekly Review
Pomeroy, owner of the Pacific Northwest eatery Beast and acclaimed James Beard award-winning restaurateur, has assembled carefully choreographed "master lessons" that translate her "experiences in a way that helps others learn to cook" and highlight cooking techniques. In a skill-building, cumulative journey, 140 recipes showcase basic culinary skills and high-end dishes that are neither intimidating nor difficult to prepare. The transformative power of sauces like beurre blanc, hollandaise, and demi-glace along with creative sauces such as hazelnut romesco, and a spring pea and mint relish, form the opening lessons. Savory starters include a citrusy fennel salad with coriander-seared tuna, and mousse foie gras with figs. Comforting sides include a fennel gratin as well as orange-caraway glazed carrots; main dishes feature braised meats like balsamic-braised short ribs and milk-braised pork shoulder. Chapters on eggs, seafood, and desserts compliment mains, and there's also a basic pantry list. Pomeroy's introductory essay credits her success to true grit and never-say-die determination while constantly "developing and sharpening... habits through a series of culinary building blocks." Her debut cookbook offers home cooks a superb arsenal of methods and elegant, do-able dishes designed to increase competence, confidence, and cooking pleasure. (Sept.) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
James Beard award-winning chef Pomeroy sets out to help home cooks improve their technique with this collection of simple recipes, many sourced from her restaurant Beast in Portland, OR. There are sauces and pantry basics for cooks who prefer to make most meal components from scratch, as well as appetizers, salads, soups, meat and seafood dishes, desserts, and more. Recipes such as lemon confit and fried caper relish, potato salad with fava beans and morels, fennel-brined pork loin, and cocoa nib meringues with macerated summer berries may look and sound imposing, but they're very doable, making this an excellent choice for cooks who've tired of overly complicated chef and restaurant cookbooks. VERDICT Pomeroy's highly recommended debut is a beautiful guide to creating and improvising memorable meals. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
Porcini Braised Chicken Thighs SERVES 6 TO 8 This is a rustic one-pot meal to serve directly out of the Dutch oven in which it is cooked. Porcini mushrooms have an earthy, savory quality that combines with the stock, wine, and concentrated meat flavor from the thighs to create a lovely richness. The contrast of crisp skin against tender braised meat and soft vegetables is fantastic as well. I recommend using this recipe to learn how to braise. If you don't have a Dutch oven, it's possible to sear the chicken in a large sauté pan, transfer it to a roasting pan to finish cooking in the oven, and serve it in a pretty casserole dish. This simple meal is all about balance, and people are always impressed by how delicious it is. I don't always save the vegetables from a braise because they often wind up limp and soggy, but these are very much worth eating. 4 tablespoons extra-virgin olive oil 1½ cups sliced, peeled carrot, on the bias in 3-inch pieces 3 cups roughly chopped yellow onion, in 1½-inch pieces 1½ cups roughly chopped celery, in 2-inch pieces 1 ounce dried porcini mushrooms 10 cloves garlic 3 thyme sprigs 2 fresh or 4 dried bay leaves 12 bone-in, skin-on chicken thighs, at room temperature 2 to 3 tablespoons salt 3 teaspoons freshly ground black pepper 4 cups homemade stock or other high-quality stock 1 cup dry white wine In a large Dutch oven, heat 1 tablespoon of the oil over medium heat. Add the carrot, onion, and celery and sauté for 6 to 7 minutes, until the vegetables get some color. Add the porcini, garlic, thyme, and bay leaves and mix to combine. Turn off the heat but leave the Dutch oven on the burner. Preheat the oven to 375°F. Season each chicken thigh with 1⁄2 to 3⁄4 teaspoon salt (depending on its size; a large thigh will weigh about 10 ounces and a small one about 6 ounces) and 1⁄4 teaspoon pepper. Heat a black steel pan over high heat until very hot. Add 1 tablespoon of the oil and heat until the surface is rippling but not smoking. Working in batches to avoid crowding the pan, add 4 chicken thighs, skin side down, and lower the heat slightly, to medium-high. Weight down the thighs with a heavy plate to create an even sear across the entire surface and cook for 5 to 6 minutes, until evenly golden but not too dark in any spots. Check after the first 1 to 2 minutes to ensure no black spots are forming and lower the heat as needed. Place the thighs, skin side up, in a single layer in the Dutch oven and repeat two more times with the remaining oil and chicken thighs, rinsing the pan and wiping it completely dry after each batch. In a saucepan over medium heat, bring the stock and wine to a simmer. Pour the stock mixture into the Dutch oven; the edges of the chicken should be submerged but the skin should be exposed. It's important not to cover the chicken skin completely or it won't get crisp. Cover with a tight-fitting lid (or with aluminum foil if using a roasting pan), place in the oven, and cook for 11⁄4 hours, or until the chicken is completely tender. Turn up the oven temperature to 400°F, remove the cover, and continue to cook until the chicken skin is crisp, about 15 minutes. Remove from the oven, discard the thyme sprigs as best you can, and serve directly from the pot. Excerpted from Taste and Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.