Info: 270 Page Paperback Cookbook & Guide
"Sous vide" is a method of cooking in heat-stable, vacuumized plastic pouches at precisely controlled temperatures, which can enhance taste and nutrition and enable you to use less costly cuts of meat and still get very tender results. Naturally, it's loaded with detailed recipes geared to preparing delicious meals with a sous vide water oven or immersion cooker -- over 200 in all, not only for meats (beef, pork, lamb, game, chicken, turkey, duck), but fish and shellfish, and vegetables and legumes, and even sauces, fruits, ice cream bases, and yogurt. But it also covers the basics of sous vide cooking with "learn by doing" sections, and includes a a 10-page table listing the recommeded cooking times and temperatures for pretty much any type of vegetable or cut of meat you're likely to contemplate preparing, and has chapters on relevant cooking equipment, food safety, plus a bibliography and an index.
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