Slow cooking of vacuum-packed foods at a low temperature
The sous vide cookbook extensively explains and substantiates the theory and basic principles of vacuum cooking (sous vide), introduces the necessary kitchen utensils and offers the perfect guideline for this top-class cooking technique with more than 60 creative recipe ideas.
A very extensive description of the background and techniques of sous vide cooking, with a lot of attention to hygiene.
From meat to dessert, basic recipes and a chapter on marinating under pressure, this book is full of tips to get started with sous vide cooking right away!
- Pressure: 1
- September 2013
- 256 pages
Written in Dutch.