"This is a fantastic resource for getting started with sous vide cooking. In addition to a wealth of recipes, Sarah offers practical guidance for every stage of the cooking process. If you have a question about cooking sous vide, chances are the answer is in this book." Scott Heimendinger, Technical Director at Modernist Cuisine, Co-Founder of Sansaire
You shouldn’t have to go out to expensive restaurants just to eat perfectly cooked food. Whether you’re a sous vide enthusiast seeking to add new recipes to your repertoire, or just getting into the technique, The Essential Sous Vide Cookbook will show you how easy it is to make restaurant quality food in your very own home.
The Essential Sous Vide Cookbook includes:
- Sous Vide 101: information on prepping, seasoning and cooking with your sous vide machine, including temperature and cook charts for a perfectly cooked meal
- Over 100 Recipes: for meat, poultry, vegetarian lunches or dinners, plus desserts and sauces
- DIY Sous Vide: tips on how to make your very own sous vide machine and vacuum seal bags
The Essential Sous Vide Cookbook brings you recipes such as: Garlic-Rosemary Lamb Chops, Duck Leg Confit, Salmon and Lemon Dill Sauce, French Onion Soup, Poached Pears with White Wine and Ginger Sauce, Homemade Yogurt, and much more!
Join notable chefs in the kitchens of high-end restaurants worldwide when you master the culinary techniques in The Essential Sous Vide Cookbook.
|Product dimensions:||7.50(w) x 9.20(h) x 0.80(d)|
About the Author
Sarah James was given a sous vide unit in 2014 and quickly fell in love with the technique. Encouraged by early success, it quickly became her go-to method for simple, weekday evening meals. She’s spent years learning about the science behind it and having fun recreating her favorite recipes sous vide. Sarah has published hundreds of online tutorials covering everything from cooking and sewing to laser cutters and wearable electronics. She blogs at www.sousvidely.com.
Table of Contents
Part 1 Getting to Know Sous Vide
1 Chapter 1: Behind the Scenes 13
2 Chapter 2: Before the Bath: Sous Vide Basics 29
Part 2 The Recipes
3 Chapter 3: Beef and Lamb 43
4 Chapter 4: Poultry and Pork 79
5 Chapter 5: Seafood 121
6 Chapter 6: Veggies and Sides 141
7 Chapter 7: Desserts 163
8 Chapter 8: Just for Fun 185
9 Chapter 9: Stocks, Sauces, Broths, and Spice Rubs 205
Time and Temperature Cook Chart 221
The Dirty Dozen & Clean Fifteen 222
Measurement Conversions 223
Recipe Index 228