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.

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 Sous Vide Kitchen

  • Filename: the-sous-vide-kitchen.
  • ISBN: 9780760352038
  • Release Date: 2017-06
  • Number of pages: 288
  • Author: Christina Wylie
  • Publisher: Voyageur Press (MN)



Use sous vide to cook absolutely anything! If you own a sous vide machine, chances are you’ve tried it out by cooking burgers, steak, and pork. But that’s just the beginning. For years, restaurants have used sous vide to perfectly cook a wide variety of foods—now you can do the same. Join sous vide recipe developer Christina Wylie and take your skills to the next level: Use sous vide to make the perfect soft boiled eggs, then go further and learn how to use it to make scrambled eggs, overnight oatmeal, and other breakfast staples. For lunch, try topping your salad with perfectly cooked sous vide tuna or salmon (the secret is a short brine). For dinner, the options are endless. Choose from Asian dishes like Char Siu Pork Loin and Miso-Marinated Cod, reinvent a favorite with the Deconstructed Beef Wellington or Spicy Southern-Fried Chicken, or enjoy a surprisingly simple 48-Hour Beef Brisket. Finish the meal with a sous vide twist on cheesecake or a nightcap of homemade spiced rum (speed-infused using sous vide, of course). With recommended times and temperatures for every recipe, unique combinations of sous vide with other cooking techniques, and more than 100 recipes to explore, this book will help you get the most out of sous vide.

Taste Technique

  • Filename: taste-technique.
  • ISBN: 9781607749004
  • Release Date: 2016-09-13
  • Number of pages: 400
  • Author: Naomi Pomeroy
  • Publisher: Ten Speed Press



James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.

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.

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.

The Sous Vide Recipe Book

  • Filename: the-sous-vide-recipe-book.
  • ISBN: 9780716023395
  • Release Date: 2015-04-02
  • Number of pages: 160
  • Author: Norma Miller
  • Publisher: Hachette UK



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.

Sous Vide

  • Filename: sous-vide.
  • ISBN: 0992763800
  • Release Date: 2014-05
  • Number of pages: 207
  • Author: Chris Holland (Chef)
  • Publisher:



The Gourmet Cookbook

  • Filename: the-gourmet-cookbook.
  • ISBN: 061880692X
  • Release Date: 2006
  • Number of pages: 1040
  • Author: Ruth Reichl
  • Publisher: Houghton Mifflin Harcourt



Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrâees, hors d'oeuvres, side dishes, ethnic specialties, and desserts.

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.

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.

Salt Fat Acid Heat

  • Filename: salt-fat-acid-heat.
  • ISBN: 9781476753836
  • Release Date: 2017-04-25
  • Number of pages: 480
  • Author: Samin Nosrat
  • Publisher: Simon and Schuster



New York Times Bestseller A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

Immersed

  • Filename: immersed.
  • ISBN: 0990377202
  • Release Date: 2014-06-07
  • Number of pages: 80
  • Author: Philip Preston
  • Publisher:



Cooking is ultimately about preparing food with heat. Therefore, the more temperature control you have, the more control you have over the outcome. Sous Vide is the most precise and forgiving of today's cooking methods. This book is a guide to that Sous Vide cooking.Although the name "Sous Vide" may sound unfamiliar, it shouldn't. Instead it simply refers to a cooking method that has actually been around in some form since our ancestors started experimenting with fire! Over the years that Sous Vide method has continually evolved and become better understood until it has formed today's extraordinarily user friendly, versatile, safe and efficient cooking technique perfect for both home and professional kitchens. Combined with roasting, searing and other more well known methods, Sous Vide cooking produces results that can't be replicated any other way. Whether readers are just starring to learn about Sous Vide cooking or are already well acquainted, this book will provide the information needed to expand their kitchen horizons with ease. More specifically, the book presents the fundamentals behind all key aspects of the Sous Vide concept including equipment and packaging, vacuum packaging, cooking times and temperatures and safety. It also includes a wide array of tested recipes chosen for their core techniques which can be easily combined and expanded to form an unsurpassed repertoire of meal sensations that can not be created any other way.The book was developed by Philip Preston with the support of his culinary team at PolyScience, a leading innovator in precise temperature control. That team loves to cook and is constantly exploring all aspects of the culinary arts and sciences for ideas to help readers easily, consistently and cost effectively create signature dining experiences, anytime they want. In turn, the world's most accomplished kitchen experts now depend on PolyScience for their precise temperature control and other kitchen products to turn their culinary visions into realities. Many of those culinary stars have contributed to this book in order to help readers take control of their kitchens.

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