Sous Vide at Home

  • Filename: sous-vide-at-home.
  • ISBN: 9780399578076
  • Release Date: 2016-11-01
  • Number of pages: 288
  • Author: Lisa Q. Fetterman
  • Publisher: Ten Speed Press



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 at Home

  • Filename: sous-vide-at-home.
  • ISBN: 9780399578069
  • Release Date: 2016-11-01
  • Number of pages: 288
  • Author: Lisa Q. Fetterman
  • Publisher:



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 at Home

  • Filename: sous-vide-at-home.
  • ISBN: 9780399578069
  • Release Date: 2016-11-01
  • Number of pages: 288
  • Author: Lisa Q. Fetterman
  • Publisher:



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 for the Home Cook

  • Filename: sous-vide-for-the-home-cook.
  • ISBN: 0984493603
  • Release Date: 2010-04-12
  • Number of pages: 271
  • Author: Douglas E. Baldwin
  • Publisher:



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.

Under Pressure

  • Filename: under-pressure.
  • ISBN: 9781579657574
  • Release Date: 2016-10-25
  • Number of pages: 295
  • Author: Thomas Keller
  • Publisher: Artisan Books



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 Cookbook

  • Filename: the-complete-sous-vide-cookbook.
  • ISBN: 0778805239
  • Release Date: 2015-10-20
  • Number of pages: 280
  • Author: Chris McDonald
  • Publisher: Robert Rose



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.

The Everything Guide to Cooking Sous Vide

  • Filename: the-everything-guide-to-cooking-sous-vide.
  • ISBN: 9781440588365
  • Release Date: 2015-06-03
  • Number of pages: 288
  • Author: Steve Cylka
  • Publisher: "F+W Media, Inc."



Try cooking under pressure! Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. When cooking foods under careful temperature control, you get incredible results--no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes including: Eggs Florentine Honey Garlic Chicken Wings Flank Steak, Apricot, and Brie Bites Pumpkin and Apple Soup Bacon and Egg Potato Salad Risotto with Parmesan and Cheese Sous Vide Chicken and Caesar Salad Thai Pork Chops with Green Curry Sauce Rum Raisin and Pecan Rice Pudding Egg Nog Featuring step-by-step instructions and information on the latest models, The Everything Guide to Cooking Sous Vide is an essential resource for home cooks everywhere who want to learn to prepare delicious food using the sous vide method. This no-fuss guide will have you cooking like a top chef in no time!

The Food Lab Better Home Cooking Through Science

  • Filename: the-food-lab-better-home-cooking-through-science.
  • ISBN: 9780393249866
  • Release Date: 2015-09-21
  • Number of pages: 938
  • Author: J. Kenji López-Alt
  • Publisher: W. W. Norton & Company



The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored through popular American dishes, illustrated in full color. Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Sous Vide Cookbook

  • Filename: sous-vide-cookbook.
  • ISBN: 1544098774
  • Release Date: 2017-03-04
  • Number of pages: 332
  • Author: William Boucher
  • Publisher:



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

  • Filename: the-complete-sous-vide-supreme-cookbook.
  • ISBN: 9780600633846
  • Release Date: 2016-01-07
  • Number of pages: 160
  • Author: Jo McAuley
  • Publisher: Hamlyn



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

  • Filename: the-sous-vide-kitchen.
  • ISBN: 9780760357750
  • Release Date: 2017-06-01
  • Number of pages: 288
  • Author: Christina Wylie
  • Publisher: Voyageur Press



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.

Try This at Home

  • Filename: try-this-at-home.
  • ISBN: 9780307985286
  • Release Date: 2013-02-26
  • Number of pages: 288
  • Author: Richard Blais
  • Publisher: Clarkson Potter



From Bravo’s Top Chef All-Stars winner Richard Blais comes his very cool debut cookbook for home cooks looking to up their game with more excitement in the kitchen. This is accessible and fun, and includes the signature recipes, flavor combinations, and cooking techniques that have made him such a popular chef. A new way to make a dish is always on Richard Blais’s mind. He has a wildly creative approach—whether it’s adding coffee to his butter, which he serves with pancakes; incorporating the flavors of pastrami into mustard; making cannelloni out of squid; microwaving apple sauce for his pork chops; or cooking lamb shanks in root beer. In his debut cookbook, with equal degrees of enthusiasm and humor, he shares 125 delicious recipes that are full of surprise and flavor. Plus there are 25 variations to add more adventure to your cooking—such as making cheese foam for your burger or mashed sous vide peas to serve alongside your entrée. Dive into an exploration of your kitchen for both creativity and enjoyment. Now try this at home!

Modernist Cooking Made Easy

  • Filename: modernist-cooking-made-easy.
  • ISBN: 0991050177
  • Release Date: 2014-11-08
  • Number of pages: 270
  • Author: Jason Logsdon
  • Publisher:



Although sous vide cooking is not as "sexy" as some of the other modernist techniques it has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.Sous vide is a simple and extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and more. After reading this book you will be able to consistently prepare great food with a minimal amount of effort.The bulk of this book is the more than 85 recipes it contains. You can skim the recipes looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.

Heston Blumenthal at Home

  • Filename: heston-blumenthal-at-home.
  • ISBN: 1608197018
  • Release Date: 2011-11-22
  • Number of pages: 408
  • Author: Heston Blumenthal
  • Publisher: Bloomsbury USA



Until now, home cooking has remained radically out of touch with the technological developments that characterize the rest of modern life. This is the book to prove that science can dramatically improve the way we eat. Having spent years refining his analytical and imaginative approach at the Fat Duck restaurant, Heston Blumenthal is uniquely qualified to bring the benefits of science to the domestic kitchen. Both time-saving and energy-efficient, his methods unlock the alchemical potential of flavor and taste. The first part of the book maps the new techniques in fifteen sections, including: taste and flavor; stocks and infusing; brining, curing, marinating, and macerating; and sections on proper care of meat, fish, pasta, and many other dishes. In the second part, there are 150 specially chosen recipes. Here, at last, is the secret to irrefutably perfect fish and chips, as well as a few more unconventional dishes such as salmon with licorice, and crab lasagna. Heston at Home is an ingeniously designed book for cooks who want to know how food works, and who are excited about adopting an unconventional approach that will revolutionize the experience of cooking at home.

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