Food
January 3, 2017
Cookbook Spotlight: Taste & Technique
In this beautifully photographed book from the Portland, Oregon, chef behind Beast, complex dishes are broken down into easy building-block techniques. Naomi Pomeroy reveals methods used by chefs to get restaurant-grade results and devotes chapters to ingredients, techniques and used restaurant kitchen equipment. This confidence-building book is a must-read for anyone ready to take their home cooking to the next level.
Here are five recipes from the cookbook to try, plus a little background on each from the chef herself!
I remember having an epiphany about raw asparagus at [the restaurant] Clarklewis, when I tried a salad of raw asparagus tossed with just lemon juice, olive oil, and shaved Parmigiano-Reggiano cheese. It was beyond good! Who would have thought that raw asparagus could taste so incredible?
Get the recipe here.
This earthy relish was inspired by the recipe for chicken Marbella from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins that involved a rustic mix of prunes and olives.
Get the recipe here.
I always liked cooking Brussels sprouts at my old communal dining space, Family Supper, because I love to get people excited about things they think they don’t like.
Get the recipe here.
This is one of the most eye-opening recipes you’ll ever learn, because once you know it, the possibilities for riffing on it are endless.
Get the recipe here.
I wanted to include a dumpling recipe in this book because dumplings are a versatile, easy comfort-food dish to make year-round. I did a lot of research, testing dozens of traditional dumpling recipes, but none of them were quite right. Eventually I settled on this simple potato version, which is a creative and somewhat unexpected way to serve potatoes.
Get the recipe here.
This is a rustic one-pot meal to serve directly out of the Dutch oven in which it is cooked. Porcini mushrooms have an earthy, savory quality that combines with the stock, wine, and concentrated meat flavor from the thighs to create a lovely richness. The contrast of crisp skin against tender braised meat and soft vegetables is fantastic as well.
Get the recipe here.
This is an easy and versatile nutty cake that makes use of the egg whites you might have left over after making ice cream or Hollandaise.
Get the recipe here.
Chris Court © 2016
Reprinted with permission from Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.