Taste & Technique Cookbook Review

Taste & Technique Cookbook Review
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Title: Taste & Technique: Recipes to Elevate Your Home Cooking
Author: Naomi Pomeroy
Published: 2016, Ten Speed Press
No. of Pages: 400
Cover Price: $40.00 Hardcover, $19.99, Kindle



Taste & Technique: Recipes to Elevate Your Home Cooking, by Naomi Pomeroy, is a cookbook for those with a love of cooking, who want to make elegant, restaurant quality, dishes at home.

The book contains a nice variety of recipes, some easy, but most a little more involved; beautiful pictures will add to the difficulty in deciding what to cook now. Pomeroy’s sauce recipes are incredible. Her love of sauces is very obvious, and her imagination makes it possible to dress up plain meat, poultry, and fish dishes.

While this isn’t a book for everyone – some of the recipes are quite involved, and some of the recipes are more gourmet than would appeal to the average cook – foodies and home chefs will want to run out to purchase it immediately. The recipes are a cut above the norm, and some are quite sophisticated. The excellent Chicken Liver Mousse is reminiscent of that served in Europe. Pomeroy has included elegant soups that will impress, and there are several understated but beautiful soufflés. Seafood offerings include Butter-Poached Halibut, Pan-Seared Salmon, and Sole Piccata. There are recipes for Fennel-Brined Pork Loin and Balsamic Short ribs, as well as one for decadent Fig and Red Wine–Braised Lamb Shanks. Dessert offerings are equally chic; beautiful dishes that are suitable for the most important company.

If you are one who loves to cook fancy gourmet dishes, this is a cookbook for you.

Special thanks to NetGalley for supplying an advanced review copy of this cookbook.

This book may be purchased at Amazon:
Taste & Technique: Recipes to Elevate Your Home Cooking, Hardcover
Taste & Technique: Recipes to Elevate Your Home Cooking, Kindle Edition






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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.