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Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy

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Books : Cooking : English
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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!

-
Renaissance Gal, Amazon.com

I am in love with this book! The photos are gorgeous, the recipes are interesting
and the explanations are thorough. I own so many cookbooks but it's been a long time since I've been inspired
by one as much I was looking through Taste & Technique. I really like that she includes four season variations for
each one of the main dishes. The day after I got the book I made the scallops with basil pistou and oven dried tomatoes
and they were a major major hit. Can't wait to try more recipes from this book.

- Dusya4, Amazon.com 
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