An ideal book for the starting sous-vide chef. The basic principles of sous-vide yarn are explained in great detail on the basis of beautiful illustrations and clarifying texts. We recommend this book for anyone who is new to sous-vide or has not been working on it for very long.
In Sous-vide at home Lisa Q. Fetterman shows how restaurant-worthy dishes can be prepared at home with the power of sous-vide cooking. Discover this stress-free and accessible way of cooking and get started with recipes such as butter-poached lobster with cognac sauce or classics such as the perfect sous-vide steak and confit de canard, or exquisite snacks such as fried egg yolks and toastas with halibut. With more than 100 recipes from Sous-vide at home, the home cook can finally match the professional chef.
Sous vide at home is one of the first books that offers accessible recipes for the home cook. The book is organized by type of ingredient (eggs, crustaceans and shellfish, meat, fish, poultry, vegetables) and gives clear instructions for the sous vide cooking and the operations that are required as preparation or after-cooking: after all, a sous vide cooked steak gets even better by baking it off.
Written in Dutch.
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