Taste & Technique: Recipes to Elevate Your Home Cooking

Pomeroy, owner of the Pacific Northwest eatery Beast and acclaimed James Beard award–winning restaurateur, has assembled carefully choreographed “master lessons” that translate her “experiences in a way that helps others learn to cook” and highlight cooking techniques. In a skill-building, cumulative journey, 140 recipes showcase basic culinary skills and high-end dishes that are neither intimidating nor difficult to prepare. The transformative power of sauces like beurre blanc, hollandaise, and demi-glace along with creative sauces such as hazelnut romesco, and a spring pea and mint relish, form the opening lessons. Savory starters include a citrusy fennel salad with coriander-seared tuna, and mousse foie gras with figs. Comforting sides include a fennel gratin as well as orange-caraway glazed carrots; main dishes feature braised meats like balsamic-braised short ribs and milk-braised pork shoulder. Chapters on eggs, seafood, and desserts compliment mains, and there’s also a basic pantry list. Pomeroy’s introductory essay credits her success to true grit and never-say-die determination while constantly “developing and sharpening... habits through a series of culinary building blocks.” Her debut cookbook offers home cooks a superb arsenal of methods and elegant, do-able dishes designed to increase competence, confidence, and cooking pleasure. [em](Sept.) [/em]

This review has been amended to reflect the correct subtitle and co-author name.