The Complete Sous Vide Cookbook

Title : The Complete Sous Vide Cookbook
Author : Chris McDonald
Publisher : Robert Rose
ISBN 13 : 0778805239
Date : 2015-10-20

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Because of their cost and size, sous vide cooking devices were once found only in professional kitchens, but that all changed when affordable models hit the retail market. Home cooks are now embracing sous vide in record numbers. In sous vide cooking, food is sealed in plastic bags and submerged in hot (but not boiling) water for long and slow cooking. The end result is food which is juicy and tender. Cooking sous vide also means that temperatures can be maintained within tenths of a degree, which is essential for certain cuts of meat. The hot water also intensifies favors and the resulting texture of the food is perfect. Chris McDonald is a brilliant chef who has long used sous vide to create sublime dishes and he now brings this expertise to the home cook. His recipes are spectacularly delicious yet easy to execute. Eight pages of step-by-step photos provide all the necessary information to start sous vide cooking.

Under Pressure

Title : Under Pressure
Author : Thomas Keller
Publisher : Artisan Books
ISBN 13 : 9781579657574
Date : 2016-10-25

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A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

The Complete Sous Vide Supreme Cookbook

Title : The Complete Sous Vide Supreme Cookbook
Author : Jo McAuley
Publisher : Hamlyn
ISBN 13 : 9780600633846
Date : 2016-01-07

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The sous vide technique has been the secret of great chefs around the world for decades. Providing foolproof results, the method involves cooking vacuum-sealed pouches in a water bath at a precisely-controlled temperature. This retains the juices and aromas lost by traditional cooking as well as retaining all the nutrients. Now sous vide machines are affordable for all and this cookbook contains 80 day-to-day delicious recipes you can cook at home. Covering a full range of cuisines and courses, this cookbook showcases the full range of benefits the machine has to offer. SousVide Supreme is the leading affordable water oven around the world, but whatever home model you've bought, this cookbook will be indispensable.

Sous Vide for the Home Cook

Title : Sous Vide for the Home Cook
Author : Douglas E. Baldwin
Publisher :
ISBN 13 : 0984493603
Date : 2010-04-12

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A primer on the sous vide cooking technique, including time and temperature tables and over 200 tested and delicious recipes for cooking eggs, meat, fish, poultry, game, vegetables, fruits, and desserts.

Sous Vide at Home

Title : Sous Vide at Home
Author : Lisa Q. Fetterman
Publisher : Ten Speed Press
ISBN 13 : 9780399578076
Date : 2016-11-01

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Sous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku--the first affordable sous vide machine--comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

Sous Vide Cookbook

Title : Sous Vide Cookbook
Author : William Boucher
Publisher :
ISBN 13 : 1544098774
Date : 2017-03-04

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Sous-vide is a method of cooking where food is sealed in a vacuum-sealed plastic pouch and placed in a water bath or in a temperature controlled area for longer than usual cooking times. The temperature used is usually lower then temperature normally used for cooking, typically around 60 �C (140 �F) for meat and higher for vegetables. The goal is to cook food evenly, ensuring that the inside is fully cooked without overcooking the outside, and to preserve moisture.

The Complete Sous Vide Supreme Cookbook

Title : The Complete Sous Vide Supreme Cookbook
Author : Jo McAuley
Publisher : Hachette UK
ISBN 13 : 9780600633846
Date : 2016-01-07

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The sous vide technique has been the secret of great chefs around the world for decades. Providing foolproof results, the method involves cooking vacuum-sealed pouches in a water bath at a precisely-controlled temperature. This retains the juices and aromas lost by traditional cooking as well as retaining all the nutrients. Now sous vide machines are affordable for all and this cookbook contains 80 day-to-day delicious recipes you can cook at home. Covering a full range of cuisines and courses, this cookbook showcases the full range of benefits the machine has to offer. SousVide Supreme is the leading affordable water oven around the world, but whatever home model you've bought, this cookbook will be indispensable.

The Sous Vide Kitchen

Title : The Sous Vide Kitchen
Author : Christina Wylie
Publisher : Voyageur Press
ISBN 13 : 9780760357750
Date : 2017-06-01

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Discover the best way to cook everything: sous vide! Once only found professional kitchens--with machines costing thousands of dollars--sous vide has been reimagined. Over the past five years, some creative companies have pioneered tools that look somewhat like large immersion blenders and cost less than $200. With sous vide, food is sealed inside a plastic bag and submerged in hot water for long, slow cooking. The result is reliably juicy meat and tender vegetables; no moisture is lost. Temperature can be maintained to tenth-of-a-degree precision. From America's Test Kitchen to Alton Brown, America has an interest in the best way to cook anything. Sous vide delivers restaurant quality meat, fish, eggs, vegetables, and more. Recipes can be as basic as the classic sous vide steak, simply seasoned and seared on the grill. However, spice blends, marinades, and various other flavors can be built into the process. Additionally, new sous vide chefs have plenty of questions. How long do you need to cook different cuts of beef with different thicknesses? What foods might cook together at the same temperature range--and should I use the same pouch for different elements of a dish or not? Sous vide can be used for all sorts of recipes, from custards to speedily infusing vodka with herbs to create gin. Chapters include: American Classics, International Favorites, A Trip Through Asia, Fire It Up (sous vide and grilling), Salads and Sides, Breakfast and Brunch, Desserts, and Drinks and Infusions.

The Sous Vide Recipe Book

Title : The Sous Vide Recipe Book
Author : Norma Miller
Publisher : Hachette UK
ISBN 13 : 9780716023395
Date : 2015-04-02

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Sous vide is a method of cooking food in vacuum-sealed pouches in a water bath at an accurately determined temperature. This enables the food to be cooked evenly, retaining the juices and aromas which are often lost by traditional cooking methods. Meat, in particular, becomes tender and succulent when cooked in a sous vide. Professional chefs such as Heston Blumenthal have favoured this form of cooking for some time and featured it on their TV shows.Now manufacturers are making water baths available at affordable prices for cooking at home so that all of us can benefit from this new method of cooking.

The Complete Sous Vide Supreme Cookbook

Title : The Complete Sous Vide Supreme Cookbook
Author : Jo McAuley
Publisher : Hamlyn
ISBN 13 : 0600633268
Date : 2016-04-05

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The sous vide technique has been the secret of great chefs around the world for decades. Providing foolproof results, the method involves cooking vacuum-sealed pouches in a water bath at a precisiely-controlled temperature. This retains the juices and aromas lost by traditional cooking as well as retaining all the nutrients. Now sous vide machines are affordable for all and this cookbook contains 80 day-to-day delicious recipes you can cook at home. Covering a full range of cuisines and courses, this cookbook showcases the full range of benefits the machine has to offer. SousVide Supreme is the leading affordable water oven around the world, but whatever home model you've bought, this cookbook will be indispensable.