Taste & Technique

Naomi Pomeroy's Taste & Technique is a thoughtful approach to dishes akin to fine dining
restaurants—broken down in a way that makes even the most intimidated home cook feel at ease. Each recipe introduces you to a technique, sometimes big, oftentimes small, that you'll carry with you from page to page, pulling out of your back pocket like it was always there. You'll now know to score a tiny "x" in the bottom of a peach before blanching it, so the skin slips off easily. The same technique you use to beat cream into a fluffy whip, you'll break out when making your first aioli. And learning how to get a good sear on a chicken breast will come in handy later for salmon and duck breast.
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