Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterman and Meesha Halm and Scott Peabody
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Deep-fried egg yolks (page 29)
from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals Sous Vide at Home by Lisa Q. Fetterman and Meesha Halm and Scott Peabody
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Chinese tea eggs (page 36)
from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals Sous Vide at Home by Lisa Q. Fetterman and Meesha Halm and Scott Peabody
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Halibut tostadas (page 45)
from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals Sous Vide at Home by Lisa Q. Fetterman and Meesha Halm and Scott Peabody
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Greek octopus salad (page 49)
from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals Sous Vide at Home by Lisa Q. Fetterman and Meesha Halm and Scott Peabody
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Oil-poached trout (page 63)
from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals Sous Vide at Home by Lisa Q. Fetterman and Meesha Halm and Scott Peabody
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Sriracha chicken (page 79)
from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals Sous Vide at Home by Lisa Q. Fetterman and Meesha Halm and Scott Peabody
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Chicken katsu (page 81)
from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals Sous Vide at Home by Lisa Q. Fetterman and Meesha Halm and Scott Peabody
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Chicken tikka masala (page 87)
from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals Sous Vide at Home by Lisa Q. Fetterman and Meesha Halm and Scott Peabody
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Notes about this book
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- ISBN 10 0399578064
- ISBN 13 9780399578069
- Linked ISBNs
- 9780399578076 eBook (United States) 11/1/2016
- Published Nov 01 2016
- Format Hardcover
- Page Count 288
- Language English
- Countries United States
- Publisher Ten Speed Press
Publishers Text
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.Other cookbooks by this author
- The Balsamic Vinegar Cookbook
- Savouring the Wine Country: Recipes from the Finest Restaurants of Northern California's Wine Regions
- Sous vide at home
- Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals
- Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals
- Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals [A Cookbook]