Sous vide is Bas Robben's new book. Culinary all-rounder Bas Robben belongs to the new generation of culinary journalists. He has written for delicious., has developed recipes for Marley Spoon and is developing recipes for an aged care home. He previously wrote the award-winning books "Zuur" and "Vet".
With this book you will learn the intricacies and discover the countless possibilities of sous vide cooking. Why can't you cook a chicken completely sous vide, but serve juicy legs and fillets? Bas Robben shows on the basis of 85 recipes that sous vide cooking is a fantastic way to prepare food even more tender and tastier.
With clear instructions about how long and at what temperature parts of various meats, fish, vegetables and eggs are cooked to perfection. From miso chicken thighs with bacon, leg of lamb with oregano mint salsa and dill salmon with lemon sauce to sous vide cooked beets and carrots, poached eggs, mandarin custard and elderflower lemon vodka. With both basic and advanced recipes, this is the ultimate handbook for the hobby chef.
The book contains beautiful recipes for the holidays, such as Venison steak with red vermouth sauce and cocoa nib to Chamomile custard with cinnamon French toast and blood orange. In other words, always a great recipe to prepare a wonderful Christmas dinner!
Written in Dutch.
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