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Taste and Technique


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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 showstopping meals.

About the Author

Named the James Beard Best Chef Pacific Northwest in 2014, NAOMI POMEROY is a self-taught, home-cook-turned-professional-chef and single mother who launched a successful catering business, underground supper club, and two popular restaurants before losing them all to bankruptcy. She regrouped, then opened Beast, and has been winning awards ever since.


"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."

"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."

"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."

"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 consomm . 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."

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