Chefs swear by sous vide as the ultimate way to achieve perfectly cooked and flavourful foods. Justice Stewart has become a specialist with the sous vide technique and creates restaurant-quality dishes with texture and flavour that couldn't be replicated until now - and the secret is it's not that hard. Justice's techniques are just as applicable for the home chef. You'll learn how incredible one bag meals can be, from determining time and temperature controls, to seasonings and how to properly seal your food to achieve jaw-dropping, perfectly cooked meals. Your food will be cooked to perfection and infused with so much flavour, your family and friends will be amazed. There's more than just steaks to be cooked sous vide - learn to cook poultry, pork, ground meats, eggs, fish, shellfish, fruits and vegetables and more. Recipes include Madras Curry Chicken, Crab Cakes with Poached Eggs and Saffron Hollandaise, Marinated Leg of Lamb with Norwegian Brown Sauce, Butter Poached Lobster in Herbed Cream Sauce and Duck Breast with Pomegranate Dressing. This book will have 75 recipes and 75 photographs.