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The Complete Sous Vide Cookbook: More than 175 Recipes with Tips and Techniques
Chris McDonald
€ 23.99
€ 20.57
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Description for The Complete Sous Vide Cookbook: More than 175 Recipes with Tips and Techniques
Paperback. Comprehensive guide to the latest trend in home kitchen - slow water bath cooking in vacuum-sealed bags, resulting in juicy and tender results. Num Pages: 280 pages, 24pp colour photos. BIC Classification: WBS. Category: (G) General (US: Trade). Dimension: 254 x 178. .
Sous vide ('in a vacuum') cooking is the latest trend in home kitchens. Because of their cost and size, sous vide cooking devices were once found only in professional kitchens, but that all changed when affordable models hit the retail market. Home cooks are now embracing sous vide in record numbers. In sous vide cooking, food is sealed in plastic bags and submerged in hot (but not boiling) water for long and slow cooking. The end result is food which is juicy and tender. Cooking sous vide also means that temperatures can be maintained within tenths of a degree, which ... Read more
Sous vide ('in a vacuum') cooking is the latest trend in home kitchens. Because of their cost and size, sous vide cooking devices were once found only in professional kitchens, but that all changed when affordable models hit the retail market. Home cooks are now embracing sous vide in record numbers. In sous vide cooking, food is sealed in plastic bags and submerged in hot (but not boiling) water for long and slow cooking. The end result is food which is juicy and tender. Cooking sous vide also means that temperatures can be maintained within tenths of a degree, which ... Read more
Product Details
Publisher
Robert Rose
Format
Paperback
Publication date
2016
Condition
New
Weight
790 g
Number of Pages
416
Place of Publication
Willowdale, Canada
ISBN
9780778805236
SKU
V9780778805236
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-2
About Chris McDonald
Chris McDonald is an acclaimed chef and former restaurant owner in Toronto. His flair and appreciation of international foods makes him a hugely respected figure in food circles. He is also an esteemed cooking instructor.
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