Taste & Technique: Recipes to Elevate Your Home Cooking [A Cookbook] Hardcover – September 13, 2016

Beautiful book and I will be using some of these recipes. I love sauces and I love to cook. This is a beautiful book. Well written and designed. She was an amazing chef so I'm delighted she wrote this and I have a copy.

So far so good

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?

Naomi Pomeroy’s "Taste & Technique" is the kind of cookbook that makes you feel like a professional chef—until you realize you’re covered in flour, your sauce has broken, and you’re talking to your shallots like they can hear you. But that’s the magic of this book—it pushes you out of your comfort zone in the best way possible. This isn’t about throwing things in a pan and hoping for the best; it’s about cooking with intention, refining skills, and making elevated dishes without losing your mind in the process. Pomeroy breaks things down in a way that feels encouraging rather than intimidating, making complex techniques feel (almost) doable.The recipes lean French-inspired with a heavy dose of "wow, I just made that?" energy. Think crispy-skinned duck, velvety sauces, and vegetable dishes so good they might convert a lifelong carnivore. The ingredient lists can be a little ambitious (do you have crème fraîche right now? Be honest), but if you’re willing to commit, the results are worth it. The book’s structure is smart, walking through the foundational techniques that make everything else work, so by the time you get to the fancy stuff, you actually understand why you're doing what you're doing instead of just blindly following along.At 4 stars, "Taste & Technique" is perfect for anyone who wants to level up their home cooking with a little guidance and a lot of butter. Some of the recipes might be a bit much for a weeknight (looking at you, multi-step soufflés), but if you’re ready to slow down, learn a few tricks, and make meals that feel like a flex, this book delivers. By the end, you won’t just be cooking—you’ll be cheffing.

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 bought Taste & Technique after Naomi’s sad accident. So glad I did! We’d been to Beast several times and now we have her chef tips close at hand.

This is a very special cookbook. From beginning to end it is a visual feast of spectacular food. Naomi Pomeroy leaves behind a legacy reached only by a few.