The Complete Sous Vide Cookbook: More Than 175 Recipes with Tips & Techniques: More Than 175 Recipes with Tips and Techniques

Product Information

With over 6 million of the world’s best eBooks to choose from, Kobo offers you a whole world of reading.

When it's done, you sauté onions in a skillet, pour the chicken and cooking liquid out over them, brown it all under the broiler, and serve it with beans and rice. Yet these days, the kind of food I want to cook is flavorful and comforting—proven classics from favorite chefs like Julia Child, Edna Lewis, Simon Hopkinson, or David Tanis. The ability to cook sous vide with an immersion circulator on and off the clock excites me to no end! Sous Vide at Home shows just how versatile a sous vide circulator can be and goes way beyond meats and veggies into cocktails (!

FETTERMAN is the founder and CEO of Nomiku, the first home sous vide immersion circulator machine on the market. Even though it has a French name and sounds complicated, sous vide is actually pretty straight-forward. This really is the best book I have found that has all the basics on the side for cooking and if you want to use the finishing touches it's there. Have you ever wondered how various restaurants in the world make perfectly cooked meals that is tasty, flavorful and tender? Lisa has taken what is viewed as the chef's trick and turned it into another great tool for the home cook.

In addition to writing for Book Riot, she's a regular contributor to History Colorado, the Pueblo PULP, and Opposing Views. She's served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins. My guess here is that the “recipe conception” team and the “scale the chef's recipes down to something that serves four” team forgot to meet one last time before going to print.Keller, known for his Michelin-starred restaurants, takes sous vide to an art form in this beautifully crafted cookbook. That night, I pulled the ribs from their bags, patted them dry, broiled, sauced, broiled again, and served them. Cooking with Sous Vide is a perfect example of a scientific cooking method and you will become a kitchen hero in no time with this Sous Vide cookbook. Eight pages of step-by-step photos provide all the necessary information to start sous vide cooking. Eating has always been a foundation of cultivating human relations regardless of the epoch and culture.

Traditionally made in the oven inside a covered terrine nestled into a water-filled roasting pan, pâté always felt like a complicated, high-risk project. A printed copy of Baldwin’s bible, Sous Vide for the Home Cook, would probably be a worthwhile investment. Contents include how-to instructions for delicious sous vide cocktails, starters, beef, pork, lamb, poultry, game, seafood, vegetables, and desserts. It is the essential source of information and ideas that make sense of a world in constant transformation.In recent years, sous vide cooking has taken the culinary world by storm, revolutionizing the way we approach food preparation. There are some dishes that might be a hard sell for the average household (veal tongue, for example), but with the sheer volume of chef-tested dishes on offer here, you’re sure to find something you’ll be inspired to try. In that “wacky” acorn squash recipe, two squashes cut in half-inch slices along with all of the other ingredients are supposed to fit in a gallon-size plastic bag. I love Sous Vide because, in essence, it is the experience of the world's most well-known chefs brought to your kitchen, your fastest way to professionally looking dishes. Perhaps the best-known cookbooks out there are Thomas Keller's Under Pressure and Joan Roca's La Cocina al Vacio (both way too nerdy for the general population), but nearly all the other books out there feel like they've been bankrolled by sous vide equipment manufacturers.