Taste & Technique
With specific sections on components, device, and strategies, this inspiring, superbly photographed manual demystifies the hows and whys of cooking and gives you the confidence and understand-the way to grow to be a masterful prepare dinner.
About the Author
Every recipe so far is a 5-star winner! Naomi, I can not thank you enough. Your instructions inspire confidence and produce great food. Last night I made the pan-seared salmon. You could have said, "Heat the oil, add the salmon, and cook for about three minutes." Instead you entered my kitchen, hovered over the pan with me, and coached me along. "Heat a black steel pan over high heat until very hot. Add the oil and heat until the surface is rippling but not smoking. Add all of the salmon, skin side down, and press lightly with the back of a fish spatula (see page 373) to ensure a good sear on the skin. Cook until the fish looks opaque approximately halfway up the sides, about 3 minutes." Salmon is not cheap. I can't afford to figure out what you mean when you tell me to start cooking it. I need to know what you mean. You continued with me every step of the way until my plate matched the picture in the book. Beautiful! Delicious! And you have offered me plenty of white space on the page to add my own notes, comments, and praise. You have thought of everything! I am grateful!-Renaissance Gal
Stop thinking about it and become a Master Chef by reading and re-reading and going back to this book again and again and again. You will love it and you will be inspired to create these sauces and dishes for friends who will crown you a Chef Supreme!-Davinz Hankz
This is an eye catching look into the world of high end gastronomy. The photos are spectacular and the text makes one think that they could actually reproduce this award winning cuisine at home.-Spatz