Taste & Technique
Recipes to Elevate Your Home Cooking [A Cookbook]
گزارش تخلف
کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
August 15, 2016
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. (Sept.)
This review has been amended to reflect the correct subtitle and co-author name.
July 1, 2016
James Beard award-winning chef Pomeroy sets out to help home cooks improve their technique with this collection of simple recipes, many sourced from her restaurant Beast in Portland, OR. There are sauces and pantry basics for cooks who prefer to make most meal components from scratch, as well as appetizers, salads, soups, meat and seafood dishes, desserts, and more. Recipes such as lemon confit and fried caper relish, potato salad with fava beans and morels, fennel-brined pork loin, and cocoa nib meringues with macerated summer berries may look and sound imposing, but they're very doable, making this an excellent choice for cooks who've tired of overly complicated chef and restaurant cookbooks. VERDICT Pomeroy's highly recommended debut is a beautiful guide to creating and improvising memorable meals.
Copyright 2016 Library Journal, LLC Used with permission.
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