Free Download , by Naomi Pomeroy
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, by Naomi Pomeroy
Free Download , by Naomi Pomeroy
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Product details
File Size: 164755 KB
Print Length: 400 pages
Publisher: Ten Speed Press (September 13, 2016)
Publication Date: September 13, 2016
Sold by: Random House LLC
Language: English
ASIN: B01AES6ZQU
Text-to-Speech:
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Amazon Best Sellers Rank:
#371,509 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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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