Sous Vide Cookbook (Hardcover)

This compact, yet comprehensive guide to cooking sous vide shows home cooks how to master the art of cooking with vacuum-sealed ingredients for restaurant-style precision and advance preparation perfection. Includes an 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: Steak-Frites with Rosemary Garlic Butter; Honey-Dijon Salmon with Maple-Glazed Carrots; Pork Chops with Jalapeno-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.

General

Imprint:	Weldon Owen, Incorporated
Country of origin:	United States
Release date:	June 2018
Authors:	Williams - Sonoma Test Kitchen
Dimensions:	197 x 152 x 12mm (L x W x T)
Format:	Hardcover
Pages:	64
ISBN-13:	978-1-68188-398-4
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Gadget cookery Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry > Hotel & catering trades Books > Food & Drink > General cookery > Gadget cookery
LSN:	1-68188-398-8
Barcode:	9781681883984

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