|Product dimensions:||8.10(w) x 10.10(h) x 1.00(d)|
About the Author
Lisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of Sous Vide Made Simple. She has been featured in Wired, MAKE, and Forbes, and was named on both Forbes’ and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. Lisa earned a BA in Journalism from NYU and honed her culinary sensibilities working at some of the top restaurants in the country, including Babbo, Jean-Georges, and Saison.
Scott Peabody is a professional chef with more than a decade and a half of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction for Sous Vide Made Simple as well as Sous Vide at Home.
Meesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks including The Balsamic Vinegar Cookbook and Savoring the Wine Country, and she is a co-author of Sous Vide Made Simple. She’s served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins. Her writing and videos have appeared on The Food Network, Tasting Table, Zagat, Michelin, Bravo, and Tastemade.
Read an Excerpt
JERK CHICKEN WINGS
Excerpted from "Sous Vide at Home"
Copyright © 2016 Lisa Q. Fetterman.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Foreword by Dominique Crenn 1
Preface: Nomiku, A Love Story 3
Getting Started 11
FISH AND SHELLFISH 39
COCKTAILS AND INFUSIONS 229
BASICS, SAUCES, AND CONDIMENTS 255
Measurement Conversion Charts 272