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Goût & Technique : Recettes pour élever votre cuisine maison [Un livre de cuisine] par Pomeroy
12,99 USD
Environ11,06 EUR
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“Used book in good condition. Shows typical wear. Quick shipping. Satisfaction guaranteed!”
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- Achat immédiatGoût & Technique : Recettes pour élever votre cuisine maison [Un livre de cuisine] par Pomeroy
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Livraison :
6,99 USD (environ 5,95 EUR) USPS Media MailTM.
Lieu où se trouve l'objet : Multiple Locations, États-Unis
Délai de livraison :
Estimé entre le jeu. 31 juil. et le lun. 4 août à 94104
Retours :
Retour sous 30 jours. L'acheteur paie les frais de retour. Si vous utilisez un bordereau d'affranchissement eBay, son coût sera déduit du montant de votre remboursement.
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Numéro de l'objet eBay :388655322609
Dernière mise à jour le 27 juil. 2025 23:13:48 CEST. Afficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- Bon état
- Commentaires du vendeur
- “Used book in good condition. Shows typical wear. Quick shipping. Satisfaction guaranteed!”
- Narrative Type
- Reference
- Type
- Book
- Intended Audience
- N/A
- ISBN
- 9781607748991
À propos de ce produit
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607748991
ISBN-13
9781607748991
eBay Product ID (ePID)
219396066
Product Key Features
Book Title
Taste and Technique : Recipes to Elevate Your Home Cooking [A Cookbook]
Number of Pages
400 Pages
Language
English
Publication Year
2016
Topic
Regional & Ethnic / American / Northwestern States, Reference, General, Methods / Professional
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
66.7 Oz
Item Length
11 in
Item Width
8.7 in
Additional Product Features
Intended Audience
Trade
LCCN
2016-016387
Dewey Edition
23
Reviews
"From the enthralling and honest introduction to the enticing recipes, Naomi Pomeroy's debut cookbook is simply outstanding. The recipes are so thoroughly written, it's like Naomi is in your kitchen guiding you to success." --NANCY SILVERTON "I believe the true essence of a chef is to be totally in tune with her inner muse. That is Naomi Pomeroy in a nutshell. Naomi's self-taught confidence will inspire any cook to use this cookbook until it gets tattered, splattered, and torn--truly the sign of a great chef's work." --JONATHAN WAXMAN "Naomi reminds me in this book why French country cooking is so great and why I love it so much. She nails clever variations on classics with good instruction--and makes me want to make those pork chops!" --ANDREW CARMELLINI "A good cookbook embodies the chef's personality and approach to food and life. This book is like Naomi's restaurant Beast--each page brims with her passion for cooking in the Pacific Northwest." --MICHAEL TUSK "Anything from the magnificent Chef Pomeroy is worth getting immediately--but this latest, in particular, is a must-have." --ANTHONY BOURDAIN "No matter what level of home cook you are, Naomi's humble, detailed, and positive approach to cooking provides an encouraging perspective on learning how to cook her soulful cuisine. She adds personal touches that will help any good home cook be creative with dishes they can independently call their own." --DANIEL BOULUD , "From the enthralling and honest introduction to the enticing recipes, Naomi Pomeroy's debut cookbook is simply outstanding. The recipes are so thoroughly written, it's like Naomi is in your kitchen guiding you to success." --NANCY SILVERTON "I believe the true essence of a chef is to be totally in tune with her inner muse. That is Naomi Pomeroy in a nutshell. Naomi's self-taught confidence will inspire any cook to use this cookbook until it gets tattered, splattered, and torn--truly the sign of a great chef's work." --JONATHAN WAXMAN "Naomi reminds me in this book why French country cooking is so great and why I love it so much. She nails clever variations on classics with good instruction--and makes me want to make those pork chops!" --ANDREW CARMELLINI "A good cookbook embodies the chef's personality and approach to food and life. This book is like Naomi's restaurant Beast--each page brims with her passion for cooking in the Pacific Northwest." --MICHAEL TUSK "Anything from the magnificent Chef Pomeroy is worth getting immediately--but this latest, in particular, is a must-have." --ANTHONY BOURDAIN "No matter what level of home cook you are, Naomi's humble, detailed, and positive approach to cooking provides an encouraging perspective on learning how to cook her soulful cuisine. She adds personal touches that will help any good home cook be creative with dishes they can independently call their own." --DANIEL BOULUD "Pomeroy's highly recommended debut is a beautiful guide to creating and improvising memorable meals." -- Library Journal , "From the enthralling and honest introduction to the enticing recipes, Naomi Pomeroy's debut cookbook is simply outstanding. The recipes are so thoroughly written, it's like Naomi is in your kitchen guiding you to success." --NANCY SILVERTON "I believe the true essence of a chef is to be totally in tune with her inner muse. That is Naomi Pomeroy in a nutshell. Naomi's self-taught confidence will inspire any cook to use this cookbook until it gets tattered, splattered, and torn--truly the sign of a great chef's work." --JONATHAN WAXMAN "Naomi reminds me in this book why French country cooking is so great and why I love it so much. She nails clever variations on classics with good instruction--and makes me want to make those pork chops!" --ANDREW CARMELLINI "A good cookbook embodies the chef's personality and approach to food and life. This book is like Naomi's restaurant Beast--each page brims with her passion for cooking in the Pacific Northwest." --MICHAEL TUSK "Anything from the magnificent Chef Pomeroy is worth getting immediately--but this latest, in particular, is a must-have." --ANTHONY BOURDAIN "No matter what level of home cook you are, Naomi's humble, detailed, and positive approach to cooking provides an encouraging perspective on learning how to cook her soulful cuisine. She adds personal touches that will help any good home cook be creative with dishes they can independently call their own." --DANIEL BOULUD "Pomeroy's highly recommended debut is a beautiful guide to creating and improvising memorable meals." -- Library Journal "[Pomeroy's] debut cookbook offers home cooks a superb arsenal of methods and elegant, do-able dishes designed to increase competence, confidence, and cooking pleasure." -- Publishers Weekly "Pomeroy shows you how to master basic chef skills like sauces and stocks, so you can move on to master clear-as-can-be consommé. The Portland chef also does the impossible, making homemade puff pastry approachable." -- Tasting Table ""Like many high-caliber chefs, Pomeroy's savvy derives from a sophisticated approach to flavor..." -- Eater "Self-taught, award-winning chef Pomeroy, brings a masterful pleasure of cooking to home kitchens by using elaborate building-block recipes." - Alaska Airlines Magazine "There is much to learn here, and much great food to make,the sort of classical dishes that deserve aspiration." - Los Angeles Times "A beautiful handbook for any cook looking to up his or her game." - San Francisco Chronicle "This is my five-star pick of the year, the cookbook I suspect will define my cooking in 2017, and so want to say a little more about why. On the surface, you might think that this is just another one of those fancy, cheffy cookbooks that's mostly about brand and ego, with no clue about the challenges a home cook faces. You might think that because those books are often really beautiful with high production values and this book is like that, too: sophisticated layout, glossy pages, gorgeous photography. But start at the beginning and slowly page through and you will start to see that these recipes are doable -- very doable. Simple, elegant, but not overly refined, this cookbook inspires rather than thrills; it impresses rather than boasts." - THE KITCHN "This is a big book with big photos and big ideas. . . This is serious cooking, mind you, but presented in gorgeous color by a serious, self-trained cook." - MILK STREET KITCHEN MAGAZINE
Dewey Decimal
641.5
Table Of Content
Contents Introduction vii Sauces 1 Starters 45 Soups 81 Salads 111 Vegetables 141 Eggs 191 Seafood 211 Poultry 223 Pork 241 Beef 259 Lamb 277 Desserts & Pastry 293 Pantry 339 Ingredients 370 Equipment 373 Techniques 375
Synopsis
James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique , Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.
LC Classification Number
TX714.P65 2016
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