Author: Chris McDonaldPublisher: Robert Rose
ISBN: 9780778805236
Category : Cooking
Languages : en
Pages : 0
Book Description
Sous vide cooking is the latest and hottest trend in home kitchens today.
Sous Vide at Home
Author: Lisa Q. FettermanPublisher: Ten Speed Press
ISBN: 0399578072
Category : Cooking
Languages : en
Pages : 290
Book Description
A beginner's guide to sous vide, which 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 Everybody
Author: America's Test KitchenPublisher: America's Test Kitchen
ISBN: 1945256508
Category : Cooking
Languages : en
Pages : 232
Book Description
Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes. Originally from the French for "under vacuum" because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it's an easy, convenient, and hands-off way to cook. Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.
The Sous Vide Cookbook
Author: The Williams-Sonoma Test KitchenPublisher: Weldon Owen International
ISBN: 1681886839
Category : Cooking
Languages : en
Pages : 58
Book Description
Jump on the vacuum-sealed bandwagon with this guide that demystifies the French cooking technique that has taken the culinary world by storm. From one of the most trusted names in cooking comes this 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 include: Steak-Frites with Rosemary Garlic Butter; Honey-Dijon Salmon with Maple-Glazed Carrots; Pork Chops with Jalapeño-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.
The Effortless Sous Vide Cookbook
Author: Carey CopelingPublisher: Sourcebooks, Inc.
ISBN: 1623159822
Category : Cooking
Languages : en
Pages : 486
Book Description
The Effortless Sous Vide Cookbook serves easy, everyday recipes for restaurant-quality meals It's easy to make perfectly cooked food with your sous vide, but finding the right recipes to do it night after night can be tricky. The Effortless Sous Vide Cookbook serves well-rounded, restaurant-quality meals for easy, everyday cooking. Featuring 140 no-fuss recipes, plus an overview of basic practices and new sous vide cooking techniques, The Effortless Sous Vide Cookbook transforms every kitchen into a Michelin-star restaurant. The Effortless Sous Vide Cookbook includes: Over 140 Weeknight Recipes for making vegetables, fish and seafood, red meat, poultry, dessert, and even drinks! Sous Vide 101 covering the basic sous vide practices along with new techniques Quick Reference Guides featuring helpful charts to help you gage timing, temperature, and power to your model Sous vide cookbook recipes include: Vegetable Halloumi Kebabs, Seared Wasabi Ahi Tuna, Rosemary Veal Chop, Peanut Chicken Satay, Duck Confit, Salted Caramel Cheesecake, Espresso Martini, and much more! Make perfectly cooked meals a staple at your table with The Effortless Sous Vide Cookbook.
Maximum Flavor
Author: Aki KamozawaPublisher: Clarkson Potter
ISBN: 0770433219
Category : Cookbooks
Languages : en
Pages : 258
Book Description
The authors deliver reliable techniques and dishes for real home cooks. They encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.
The Home Chef's Sous Vide Cookbook
Author: Jenna PassaroPublisher: Sourcebooks, Inc.
ISBN: 1646111303
Category : Cooking
Languages : en
Pages : 276
Book Description
Restaurant-quality cooking—all within the comfort of home Sous vide is synonymous with flawlessly prepared cuts of meat, but when paired with the right recipes and techniques, it can serve up way more than just the perfect steak. Take your culinary cunning to the next level with The Home Chef's Sous Vide Cookbook—and get the absolute most out of your sous vide device. After you master the finishing sear method on classic favorites like Easy-Peasy Ranch Bone-In Pork Chops, get creative with fun recipes like Asparagus with Toasted Almonds or creamy Poached Eggs on Roasted Tomatoes. Throw a fancy dinner party, plan a week's worth of meals, make your favorite dishes even better than before—all with your sous vide machine. Inside The Home Chef's Sous Vide Cookbook you'll learn: Sous vide in three—Learn the three steps that you need to master to sous vide anything and everything you desire. Sear it up—Perfect the best techniques for one of the most important steps of any sous vide dish—the final sear. Leftovers? Love it—Get tips throughout the book on how to use your sous vide leftovers for even more delicious things. Turn your sous vide machine into your sous chef and elevate your home cooking.
Cooking Slow
Author: Andrew SchlossPublisher: Chronicle Books
ISBN: 1452129533
Category : Cooking
Languages : en
Pages : 226
Book Description
The New York Times bestselling author of Mastering the Grill presents more than 80 delectable recipes that celebrate the art of slow cooking. This tantalizing book explores time-honored methods that yield tender, delicious meals with little hands-on cooking time. More than eighty recipes cover everything from slow-simmered soups and stews to hearty braised meats and a lemon cheesecake that cures to a creamy custard in a warm oven overnight. A chapter devoted to the sous vide technique will tempt the technophiles, while the slow-grilling section is a revelation for those who man the grill every weekend. Brought to life with thirty-six enticing photographs by award-winning photographer Alan Benson, Cooking Slow is a must-have for dedicated home cooks.
Sous Vide Cookbook
Author: Rachel CollinsPublisher:
ISBN: 9781734222937
Category : Cooking
Languages : en
Pages : 278
Book Description
The only sous vide cookbook you will ever need with over 500+ foolproof, easy and quick recipes for crafting restaurant-quality meals every day for beginners and advanced users. Get your copy NOW!
The French Laundry Cookbook
Author: Thomas KellerPublisher: Artisan
ISBN: 1579657567
Category : Cooking
Languages : en
Pages : 339
Book Description
DIVIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”
