http://www.nytimes.com/2016/09/28/dining/cookbook-review-taste-and-technique-beast-restaurant-naomi-pomeroy.html 2016-09-28 01:07:56 Review: ‘Taste & Technique’ Makes French Cooking Cool The first book from the chef Naomi Pomeroy aims to elevate your cooking with bossy but warm instruction. === Cheffy cookbooks have gotten a bad name in recent years. Who expects readers to have a Pacojet or xanthan gum on hand? But there are still chefs who want to share everything they’ve learned in order to make you a better cook. In the spirit of Judy Rodgers’s “Zuni Café Cookbook” or Paul Bertolli’s “Cooking by Hand,” the chef Naomi Pomeroy, of the restaurant The nearly 140 recipes in “ “Taste & Technique” is doably aspirational: While the recipes are unabashedly complex, working through them with patience and persistence will indeed make you a better cook, one who prepares complex, restaurant-quality food like lacquered duck confit, butter-poached halibut and duchess potatoes with smoked onion soubise. Thanks to Ms. Pomeroy, there will be many soufflés served at dinner parties this fall, the work of newly confident cooks.