Taste & Technique: Holiday Book List

A lively description of culinary methods and timing takes the mystery out of the kitchen in this easily readable cookbook. Raised in a family of foodies, Ms. Pomeroy holds food in high regard, but also sees it as a daily event that climb great heights in flavor with small tweaks.

Divided into sections that feature sauces, and pantry items as well as the usual starters, seafood, vegetables and lamb. Openly spaced writing makes the reading a pleasure as do the photographs by Mr. Feldman, but stars are the straight-ahead. but detailed recipes.

For the more adventurous cook, there are recipes like Creme Fraiche Tarts that carry everything from dried tomatoes and caramelized onions to Spring Pea Relish and fried Sage or the essential Demi-Glace.

But not everything requires time and concentration, because there’s Quick Sauteed Greens with Garlic, Lemon Confit, and Chile Flakes that sparkles with the touch of heat; Porcini Braised Chicken Thighs exuding a woody perfume; plus a creamy Butter-Poached Halibut.

In a nod to Ms. Pomeroy’s roots in French cooking, there’s a series of souffles. Sweets and savory items share space featuring Apricot-Brown Butter Tart or Oat Thyme Crackers. At the end, there’s a critical list of kitchen equipment and descriptions of culinary techniques. A great kitchen companion.

EYE ON THE ARTS, NY — Celia Ipiotis