I am in love with this cookbook.
One of the first questions I’m often asked when I tell someone I’m a personal chef is, “Where did you go to culinary school?” I tell them I didn’t.
But neither did Naomi Pomeroy.
Naomi is a self-taught veteran chef with 20 years of experience and four restaurants to her name. The first time I heard of Naomi Pomeroy was on Top Chef Masters on BravoTV; her individuality and style impressed me. She learned her trade by reading cookbooks, by doing and by having a passion for her craft. All of this makes her someone I can truly relate to.
Naomi’s passion for all things culinary is clearly evident in Taste & Technique, recently published by Random House.
In Taste & Technique, you’ll find 140 recipes which outline the fundamentals of cooking–all geared to make you a better home cook. This book reminds me a lot of Julia Child’s The Way to Cook, but in a 2016-practical-sort-of-way.
This stunning cookbook is not about quick and easy weeknight dinners. Rather, if you want to improve your cooking skills from the ground up, you’ll take the time to follow Naomi’s intricate instructions for gorgeous meals like Asparagus Veloute with Walnut-Parsley Pistou or Fig and Red Wine-Braised Lamb Shanks. I seriously do not think another spring will go by without my making her Fresh Strawberry Soup with Roasted Rhubarb and White Chocolate Mousse.
However, simple ingredients such as carrots are elevated to something of sheer beauty in Orange-Caraway Glazed Carrots that include detailed instructions for perfectly glazed carrots. In addition, you’ll find detailed instructions for the perfect seared duck breast and the perfect pan-seared pork shop. Cooking really isn’t about following recipes, it’s about mastering techniques. Once you master simple techniques, the sky is the limit!
Taste & Technique is a beautiful, elegant cookbook with beautiful photography you’re going to want to reach for again and again!
Five stars for Taste & Technique!
I received a complimentary copy of Taste & Technique from Blogging for Books for this review.