There are some good recipes, however my mistake was thinking that reading it on kindle will make any sense. Book is goo, recipes are to, but I am never getting it as an e-book as I'm not able to fully appreciate it

The entire cookbook looks delicious, although I only attempted a few recipes. The ones I made turned out well, although probably not up to snuff insofar as how a "real" chef would make them. But then, so long as it tastes good, looks don't matter since I'm not running a restaurant.

A really wonderful full of great techniques. I'm not sure if I'm up to making these myself because I doubt I lack the skills. But I truly enjoyed reading it and hope to get try out a few recipes.

The introduction to this cookbook was especially fascinating to me. James Beard Award-winning and self-made chef Naomi Pomeroy's personal story had me reminiscing to reading Kitchens of the Great Midwest. By sharing her ups and downs in her journey as a chef, she connects with home cooks in a way some more famous "celebrity chefs" simply cannot. As a home chef myself, I was looking to learn a few things from Pomeroy's debut cookbook. However, as the title states, these techniques are a bit elevated and not necessarily something I will be doing in my kitchen on a random Tuesday night. I will reference the cookbook if I ever need to make something a bit fancier and I someday I will try her Classic French Onion Soup recipe. The photos are minimalist Instagram perfection and I found myself wishing for the physical version of this cookbook rather than the e-version I was reading from, but I think that about most cookbooks. Taste & Technique is divided into sections by meal course (salads, vegetables, fish, desserts, etc.) and would be a perfect addition to a home chef's bookshelf when they have advanced past kitchen basics.