The Sous Vide Cookbook

by The Williams-Sonoma Test Kitchen

Overview

Jump on the vacuum-sealed bandwagon with this guide that demystifies the French cooking technique that has taken the culinary world by storm.

From one of the most trusted names in cooking comes this introduction to sous vide cooking with special sections on vacuum sealing in plastic, water immersion, and cooking times, as well as recipes for a range of dishes featuring meat, poultry, seafood, vegetables, and desserts.

Sample recipes include: Steak-Frites with Rosemary Garlic Butter; Honey-Dijon Salmon with Maple-Glazed Carrots; Pork Chops with Jalapeño-Agave Nectar Salsa; Chicken Thighs with Lemon, Honey & Green Olives; Greek Lamb Chops with Minted Yogurt; Chipotle–Butternut Squash Soup; Risotto with Kale Pesto, Mozzarella & Cherry Tomatoes; Ginger Shrimp with Baby Bok Choy; and Chai-Spiced Apple Pie.

Product Details

ISBN-13:	9781681886831
Publisher:	Weldon Owen
Publication date:	11/30/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	64
Sales rank:	631,254
File size:	22 MB
Note:	This product may take a few minutes to download.

About the Author

Since its founding by Chuck Williams in 1956, the Williams Sonoma brand has been bringing people together around food. Williams Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams Sonoma Test Kitchen spearheads the development of culinary content for the brand’s catalog, website, blog, social media programs, cooking schools, and special events.