Taste & Technique


  • Author : Naomi Pomeroy,Jamie Feldmar
  • Publisher :
  • Release : 2016
  • ISBN : 1607748991
  • Language : En, Es, Fr & De

Combining elements of Julia Child's classical aesthetic and ambition to teach the world how to cook with Naomi Pomeroy's own unique history, style, and verve, this book is an inspiring guide for home cooks who want to up their game in the kitchen. Pomeroy demystifies professional techniques by paring back complex recipes to the building blocks necessary to create them. Her "master lessons" approach will appeal to home cooks of all levels who want to improve their skills. And her nurturing, self-deprecating tone is a welcome change from the ethereal fine-dining tomes that home cooks can't actually cook from or the snapshots of a specific restaurant meant to celebrate the chef's cult of personality. Beginning with sauces, and working from straightforward to more complex recipes, Pomeroy presents a collection of dishes you want to eat every day, including salads, vegetables, fish, pork, meat, and desserts--along with the tools and techniques you need to make each meal shine.

Taste & Technique


  • Author : Naomi Pomeroy
  • Publisher : Ten Speed Press
  • Release : 2016-09-13
  • ISBN : 1607749009
  • Language : En, Es, Fr & De

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.

Taste & Technique in Book-collecting a Study of Recent Developments in Great Britain and Theunited States


  • Author : John Carter
  • Publisher : CUP Archive
  • Release :
  • ISBN :
  • Language : En, Es, Fr & De

Sushi


  • Author : Kimiko Barber,Hiroki Takemura
  • Publisher : Penguin
  • Release : 2017-07-11
  • ISBN : 1465470174
  • Language : En, Es, Fr & De

Learn how to make your favorite sushi rolls at home or discover a new recipe in Sushi: Taste and Technique. This classic guide to making a variety of homemade Japanese sushi features traditional rolls plus the latest trends, including modern sushi bowls, omelets, and burritos. Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal. Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi. Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi.

Taste and Technique in Book-Collecting


  • Author : John Carter
  • Publisher : Cambridge University Press
  • Release : 2014-10-23
  • ISBN : 1107438144
  • Language : En, Es, Fr & De

Originally published in 1948, this book contains the text of the Sandars Lectures in Bibliography for the previous year. Carter reflects upon the evolution and method of book collecting from the middle of the nineteenth century until the 1940s, and meditates on what it means to be a book collector, the changing definition of that term, and recent developments in collecting styles. This book will be of value to anyone with an interest in bibliophilism or the history of book collecting.

Sushi Taste and Technique


  • Author : Kimiko Barber,Hiroki Takemura
  • Publisher : Dorling Kindersley Ltd
  • Release : 2017-07-06
  • ISBN : 0241320410
  • Language : En, Es, Fr & De

Make your own sushi in minutes and learn how to create traditional Japanese recipes in just a few steps with Sushi: Taste and Technique. With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates. Learn the basics of how to make sushi, with foolproof recipes and beautiful photographs to make Japanese cooking simple. This brand new edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect homemade sushi every time. Sushi: Taste and Technique helps you to create authentic Japanese sushi that will wow your taste buds - and your friends. Previous edition ISBN 9781405373388

Matt Schofield - Blues Guitar Artistry


  • Author : Matt Schofield
  • Publisher : Hal Leonard Publishing Corporation
  • Release : 2020-01-10
  • ISBN : 9781540054685
  • Language : En, Es, Fr & De

(Guitar Educational). Guitar phenomenon Matt Schofield has set the blues world ablaze with his fresh and passionate take on the genre. In this instructional book/video package, Matt personally teaches you the secrets behind his amazing tone and technique. Includes: * Tone, tone production, and technique * Synthesizing your influences * Extended chord voicings and blues harmony * Rhythm, groove, and timing * Fitting your solos to the song * Where "the blues" is found in your playing * Full-band performances * Over one hour of video instruction. The price of this book includes access to video lessons online, for download or streaming, using the unique code inside each cover.

The Taste of Wine


  • Author : Emile Peynaud,Jacques Blouin
  • Publisher : John Wiley & Sons
  • Release : 1996-10-14
  • ISBN : 9780471113768
  • Language : En, Es, Fr & De

Discusses how to taste wine, the sense of smell, tasting problems, balance in wine, training tasters, and quality in wine

Experimental Cell Biology of Taste and Olfaction


  • Author : Andrew I. Spielman,Joseph G. Brand
  • Publisher : CRC Press
  • Release : 1995-07-12
  • ISBN : 9780849376450
  • Language : En, Es, Fr & De

Experimental Cell Biology of Taste and Olfaction examines and adapts methods from a variety of established fields, such as neurophysiology, receptor biochemistry and cellular imaging to provide comprehensive coverage of current techniques and protocols in chemosensory cell biology. Written for both newcomers and established scientists, this volume offers numerous tips for problem solving and suggests ways to avoid the most common, and costly, mistakes made by researchers. This book covers general aspects such as tissue collection and preparation, as well as specific, up-to-date methods used in taste and olfactory morphology, immunology, biochemistry, biophysics, electrophysiology and molecular biology. The explosion of knowledge and the increased interest in these areas make this book an important reference work for all scientists, students, and teachers in this and related fields

Peter Reinhart's Whole Grain Breads


  • Author : Peter Reinhart
  • Publisher : Ten Speed Press
  • Release : 2011-05-18
  • ISBN : 9781607741305
  • Language : En, Es, Fr & De

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.