Taste & Technique: Recipes to Elevate Your Home Cooking [A Cookbook]

Naomi Pomeroy's debut cookbook features nearly 140 recipes designed to teach home cooks professional techniques and flavor combinations for creating simple but impressive meals. A James Beard Award-winning chef and self-made restaurateur with four restaurants, Pomeroy learned her craft through cookbooks rather than formal culinary school, studying French technique and mastering balance, acidity, and seasoning. Taste & Technique breaks down complex dishes into their fundamental building-block techniques, walking readers through each recipe step by step. The book includes recipes for sauces, starters, salads, vegetables, and desserts that can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes. Examples include Milk-Braised Pork Shoulder paired with seasonal vegetables like Orange-Caraway Glazed Carrots or Caramelized Delicata Squash, and Herbed Leg of Lamb accompanied by Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. The book includes detailed sections on ingredients, equipment, and techniques, with photography throughout, aiming to demystify cooking methods and build confidence in home cooks.