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.
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
Naomi Pomeroy won the James Beard Award for Best Chef Pacific Northwest in 2014, was named a Best New Chef in Food & Wine in 2009, and has been featured in Bon Appetit, Elle, and O magazine, along with appearances on Top Chef Masters and Knife Fight. After launching Family Supper, clarklewis, and Gotham Tavern, she opened Beast in 2007 and her bar Expatriate in 2013. She lives in Portland, Oregon.
“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
|
Ask a Question About this Product More... |
|
