Sous Vide Basics 100+ Recipes for Perfect Results

Take a cue from chefs and take the guesswork out of preparing meals with this ingenious appliance. The latest trend in home cooking is sous-vide cooking, where food is typically sealed in plastic pouches and cooked in a temperature-controlled water bath. The result is perfectly cooked meat, fish, vegetables and eggs. Sous vide machines are one of the hottest selling and popular appliances today but despite their popularity, most home cooks are somewhat intimidated by them once they bring them home. Where do you start? What should you try first? This is where Jay Nutt, a professional chef and bestselling author, and Jennifer MacKenzie, also a bestseller author, come in. Taking a friendly and very easy-to-follow approach, they walk you through all the basics of this ingenious appliance, ensuring predictable and perfect results every time.

ISBN:	9780778805823
Publisher:	Robert Rose
Imprint:	Robert Rose
Published date:	25 Sep 2017
DEWEY:	641.587
DEWEY edition:	23
Language:	English
Number of pages:	192 , 16 unnumbered of plates
Weight:	404g
Height:	255mm
Width:	178mm
Spine width:	18mm

Write a review

Your Name:

Your Review: Note: HTML is not translated!

Rating: Bad           Good

Enter the code in the box below: