Taste & Technique

Taste & Technique is a wonderful resource for home cooks and passionate foodies.  Like many home cooks, Naomi Pomeroy is an accomplished chef without formal culinary training and like me, she hails from humble beginnings.  She was seven when she made her first souffle, and learned at a young age how to respect all ingredients, and that even our imperfections can taste good.

This book is also a tome, but you won't want to use it as a doorstop.  She starts with her goes-with-almost-everything sauces like parsley sauce verte, walnut-parsley pistou, hazelnut romesco.   The photos are gorgeous and will, no doubt, elevate your plating.  The recipes vary in the amount of time required, but none are difficult.

Pomeroy said she cooked her way through The Elements of Taste, The Kitchen Sessions with Charlie Trotter, and learned a lot from The New Making of a Cook (confit), Chez Panisse Vegetables (how to shop for vegetables) and Pastries from the La Brea Bakery (pate sucree).   We can benefit from her experience, dedication and hard work by cooking through Taste & Technique.

Unfortunately, the paper is cheap and doesn't always lay flat even when the book is closed.  This book is for any home chef looking to elevate his or her cooking.

I received this book from Blogging for Books in exchange for my honest review.