Taste & Technique: Recipes to Elevate Your Home Cooking [A Cookbook]

One of the best cookbooks ever. Genius.

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.

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!

Again, another really good book with great recipes AND great images! A lot of books now don't have enough images showing how the dish should look when finished. This one does! However, it is lacking prep times, etc. In the beginning of the recipes! Why are more and more books ignoring this important feature? 😒

'Taste and Technique' is not just a cookbook. It is a cookbook, a textbook, a beautiful picture book, and a book which is fascinating to read. It is book which is for the home cook, both novice and more advanced (as some of the recipes fall into both buckets), as well as anyone who is interested in learning a little bit about cooking basic techniques but is not committed to going full steam ahead. Put simply, it's one of the most beautiful cookbooks I have ever read. This book will teach you how to make everything from white chocolate mousse to hollandaise sauce; from horseradish gremolata to apricot brown butter tart; and souffles to aioli. Everything's in here and it's all beautifully displayed and explained. One word of caution. Because of its size and some of the complex recipes, it may seem a bit intimidating; however, the writing style is very approachable and the photos help make this a very enjoyable book to read. I highly recommend it to anyone who has a true interest in cooking.

I have way too many cookbooks. Like kids, it is hard to choose favorites as they each have so much to offer. That being said, this is certainly one of my favorite cookbooks, and possibly #1. One could spend months working through Taste & Technique and learn so much about cooking technique, seasoning food, ingredients, etc. It is a very personal book. Chef Pomeroy talks about dishes from her childhood that influenced her as a person and a chef. I enjoyed hearing about the Go To salad her Mom made for her family growing up, or the souffles that were a staple for them. Perfection and attention to detail is part of the gig here. For example, when a dish calls for a spicy mustard, the author specifies what type to use, and provides details on the distinct flavor profile to look for in the mustard to keep the dish balanced. Brand names are provided so you can seek them out at your local market. If I could only buy one book for aspiring cooks, this would probably be the one.

You can always tell which cookbooks actually get used by the ruffled pages, the stains, and the cracks in the spine to frequently used sections. This book has now become one of my "go-to" books along with my David Liebowitz and Edna Lewis of recipes that are nearly guaranteed to work the first time. Sometimes I'm a little reluctant to buy cookbooks from chefs because oftentimes the recipes are broken-down professional restaurant versions that don't work well at a smaller home-cook scale. Not these - they have clearly been thought-out, measured, and tested for a home kitchen. The Asparagus Veloute with Walnut-Parsley Pistou includes lovely steps like adding blanched and blended spinach to the end to create a bright green color. I now add that Pistou to all sorts of dishes, I loved it so much. The Brussels Sprouts with Pickled Mustard Seeds has become my new favorite way to cook that vegetable - perfectly tender but also blackened and crispy. And the Biscuits - let me tell you about the biscuits. I live at 5280 ft, and most baking powder biscuit recipes developed for sea-level collapse and turn out like hockey pucks. This recipe is the most reliable I have ever cooked at high altitude and has become a favorite treat to bring to parties since they are such a special treat here. I love this book so much that I just bought a second copy as a gift for my mother. The photographs, the detailed steps, the little "extras", what serious home cook wouldn't love this book?

Beautiful book and interesting techniques to learn. I bought it to do the Facebook cook along and have been impressed so far. The sprouts recipe is a winner and i won't be going back to doing them my old way. Chicken thighs and short ribs came out well and is something I will be making again. I also thought her help with properly salting food was excellent. Lots of challenges in the book but it's balanced with many doable recipes. This book is great for cooks with a bit of experience but not too far ahead for beginners. All around a good way to improve your technique as a home cook.

I love this cook book because all the recipes are very manageable, every recipe has a photograph so one can see what the dish is meant to look like. The cauliflower Veloute with Trout Roe and Tarragon Mousse was the first recipe I made , not only did it taste beautiful ,it looked like a Restaurant dish , I cannot wait to work my way through this entire book , because I already know I cannot fail to produce some wonderful food.

This book arrived in a very bad condition and the book was torn off the cover. I am not happy with this supplier.

Taste & Technique: Recipes to Elevate Your Home Cooking é um livro BELÍSSIMO, com imagens incríveis e receitas muito além da comida caseira!

ارى ان الكتاب ممتاز جدا من ناحية الغلاف والورق والصور والوصفات ولكن سعره مرتفع قليلا لذلك لم اضع خمسة نجوم

Absolutely love this book. The recipes are inspiring and the photos are gorgeous