The Complete Sous Vide Cookbook

The Complete Sous Vide Cookbook Author Chris McDonald
ISBN-10 0778805239
Year 2015-10-20
Pages 280
Language en
Publisher Robert Rose
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Because of their cost and size, sous vide cooking devices were once found only in professional kitchens, but that all changed when affordable models hit the retail market. Home cooks are now embracing sous vide in record numbers. In sous vide cooking, food is sealed in plastic bags and submerged in hot (but not boiling) water for long and slow cooking. The end result is food which is juicy and tender. Cooking sous vide also means that temperatures can be maintained within tenths of a degree, which is essential for certain cuts of meat. The hot water also intensifies favors and the resulting texture of the food is perfect. Chris McDonald is a brilliant chef who has long used sous vide to create sublime dishes and he now brings this expertise to the home cook. His recipes are spectacularly delicious yet easy to execute. Eight pages of step-by-step photos provide all the necessary information to start sous vide cooking.

The Complete Sous Vide Supreme Cookbook

The Complete Sous Vide Supreme Cookbook Author Jo McAuley
ISBN-10 9780600633846
Year 2016-01-07
Pages 160
Language en
Publisher Hamlyn
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The sous vide technique has been the secret of great chefs around the world for decades. Providing foolproof results, the method involves cooking vacuum-sealed pouches in a water bath at a precisely-controlled temperature. This retains the juices and aromas lost by traditional cooking as well as retaining all the nutrients. Now sous vide machines are affordable for all and this cookbook contains 80 day-to-day delicious recipes you can cook at home. Covering a full range of cuisines and courses, this cookbook showcases the full range of benefits the machine has to offer. SousVide Supreme is the leading affordable water oven around the world, but whatever home model you've bought, this cookbook will be indispensable.

The Sous Vide Recipe Book

The Sous Vide Recipe Book Author Norma Miller
ISBN-10 9780716023395
Year 2015-04-02
Pages 160
Language en
Publisher Hachette UK
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Sous vide is a method of cooking food in vacuum-sealed pouches in a water bath at an accurately determined temperature. This enables the food to be cooked evenly, retaining the juices and aromas which are often lost by traditional cooking methods. Meat, in particular, becomes tender and succulent when cooked in a sous vide. Professional chefs such as Heston Blumenthal have favoured this form of cooking for some time and featured it on their TV shows.Now manufacturers are making water baths available at affordable prices for cooking at home so that all of us can benefit from this new method of cooking.

Under Pressure

Under Pressure Author Thomas Keller
ISBN-10 9781579657574
Year 2016-10-25
Pages 295
Language en
Publisher Artisan Books
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A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Sous Vide at Home

Sous Vide at Home Author Lisa Q. Fetterman
ISBN-10 9780399578076
Year 2016-11-01
Pages 288
Language en
Publisher Ten Speed Press
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Sous vide 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.

The Complete Sous Vide Supreme Cookbook

The Complete Sous Vide Supreme Cookbook Author Jo McAuley
ISBN-10 9780600633846
Year 2016-01-07
Pages 160
Language en
Publisher Hachette UK
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The sous vide technique has been the secret of great chefs around the world for decades. Providing foolproof results, the method involves cooking vacuum-sealed pouches in a water bath at a precisely-controlled temperature. This retains the juices and aromas lost by traditional cooking as well as retaining all the nutrients. Now sous vide machines are affordable for all and this cookbook contains 80 day-to-day delicious recipes you can cook at home. Covering a full range of cuisines and courses, this cookbook showcases the full range of benefits the machine has to offer. SousVide Supreme is the leading affordable water oven around the world, but whatever home model you've bought, this cookbook will be indispensable.

The Everything Guide to Cooking Sous Vide

The Everything Guide to Cooking Sous Vide Author Steve Cylka
ISBN-10 9781440588365
Year 2015-06-03
Pages 288
Language en
Publisher "F+W Media, Inc."
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Try cooking under pressure! Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. When cooking foods under careful temperature control, you get incredible results--no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes including: Eggs Florentine Honey Garlic Chicken Wings Flank Steak, Apricot, and Brie Bites Pumpkin and Apple Soup Bacon and Egg Potato Salad Risotto with Parmesan and Cheese Sous Vide Chicken and Caesar Salad Thai Pork Chops with Green Curry Sauce Rum Raisin and Pecan Rice Pudding Egg Nog Featuring step-by-step instructions and information on the latest models, The Everything Guide to Cooking Sous Vide is an essential resource for home cooks everywhere who want to learn to prepare delicious food using the sous vide method. This no-fuss guide will have you cooking like a top chef in no time!

Sous Vide Cookbook

Sous Vide Cookbook Author Hugo Robitaille
ISBN-10 1542690935
Year 2017-01-24
Pages 216
Language en
Publisher
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Kindle MatchBook: Buy the paperback edition and get the Kindle edition FREE! THE TOP 100 HEALTHY AND SOPHISTICATED SOUS-VIDE RECIPES WITH PHOTOS, SERVING SIZE, AND NUTRITIONAL INFORMATION FOR EVERY SINGLE RECIPE! There is a revolutionary new way to enjoy remarkable, home-cooked, healthy meals without spending a fortune at Michelin-starred restaurants or spending your whole life in the kitchen! 100 of the very best Sous Vide recipes! The Sous Vide is rapidly taking its place as one of the most popular kitchen appliances for discerning and sophisticated palates. Using the Sous Vide method to cook delicious meals at home is an easy way to elevate your dining and lifestyle while reclaiming your health and well-being. Food isn't meant to be bland and boring any more then it is meant to be loaded with unpronounceable chemicals. Food is meant to be enjoyed and savored at home with the people you care about most. Now that Sous-Vide cooking has become an option for any home cook, enjoying the most amazing meals of your life doesn't have to cost an arm and a leg either. Cooking using the sous-vide method means you can prepare elaborate, healthy, tasty meals at home for your entire family without slaving away for hours in the kitchen! Sous-vide cooking lets you save money and time while still enjoying the best home-cooked meals you've ever made! 100 healthy and tasty Sous-Vide recipes for breakfast, lunch, and dinner, all with complete nutritional information, serving sizes, and pictures! This Sous Vide cookbook makes it easy to get the most out of your Sous Vide appliance! With easy breakfast recipes, fresh and fast lunch recipes, and mouth-watering dinner recipes, this one Sous Vide cookbook gives you enough amazing Sous Vide recipes to last you for months or even years without getting bored! Each and every recipe includes a photo of the meal as well as serving size and nutritional information. Enjoy some of the best meals of your life all while improving your health and losing weight! This collection of 100 of the best Sous Vide recipes truly lets you have it all! Eating meals cooked using the sous vide method does not mean you are on a boring, bland, or starvation diet. Eating bland and weird food might be one way to consume healthy food, but that is not what the sous vide lifestyle is all about. Let's face it: if eating healthy food isn't enjoyable, sooner or later it becomes impossible to stick to. Don't set yourself up for failure! Grab these amazing sous vide recipes now and learn the many delicious possibilities you could have for breakfast, lunch, and dinner today and every day for a weeks to come! Cooking with the Sous Vide method can be fun and easy, but only when you know the right recipes! For less than the cost of visiting a fast food restaurant, you can get your hands on months of sous vide recipes, all with complete nutritional information, serving sizes, and pictures in this Sous Vide cookbook. Every recipe is easy to make, requires no significant cooking expertise, and is so healthy and delicious you will be proud to serve these meals to your family and friends. World class meals you can serve to your family and friends with pride! Sous Vide master and fine-dining aficionado Hugo Robitaille has assembled an award winning collection of the absolute best Sous vide recipe that any home cook can enjoy. These recipes will convince anyone you're secretly a world class chef, even though cooking with the sous vide method couldn't be easier! Don't miss out! Grab the paperback edition of this book today and claim your free Kindle edition with Kindle MatchBook! Make a small investment in this award winning collection of sous vide recipes today and permanently elevate your home cooking and dining experience!

The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science Author J. Kenji López-Alt
ISBN-10 9780393249866
Year 2015-09-21
Pages 938
Language en
Publisher W. W. Norton & Company
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The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored through popular American dishes, illustrated in full color. Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Sous Vide Basics

Sous Vide Basics Author Jay Nutt
ISBN-10 0778805824
Year 2017-09-01
Pages 208
Language en
Publisher Robert Rose
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These professional chefs take the guesswork out of preparing meals with this ingenious appliance. The hottest trend in home cooking is sous-vide cooking, where food is sealed in plastic pouches and cooked in a temperature-controlled water bath. The result is perfectly cooked meat, fish, vegetables and eggs. Sous vide machines are one of the hottest selling and popular appliances today but despite their popularity, most home cooks are somewhat intimidated by them once they bring them home. Jay Nutt, a professional chef and bestselling author, and Jennifer MacKenzie, also a bestseller author, use a friendly and very easy-to-follow approach as they walk through all the basics of this ingenious appliance, ensuring predictable and perfect results every time. All the information a home cook needs is here, from properly prepping the food, proper bag and glass use (typically for eggs), desired cooking times and temperatures, to tips and techniques for finishing your food to caramelized perfection. Sous vide machines are all about efficiency and effectiveness, and, with this in mind, there are clear directions including charts that make the transition to sous vide a fun and stress-free process. The 100+ recipes were especially developed for sous vide and they are simply delicious. There are recipes for every occasion and for every component of a meal - from incredible Broccoli and Cheddar Breakfast Strata, to Thai Green Curry Mussels in Coconut Milk appetizers, Porchetta Sandwich with Spicy Aioli and Shredded Lettuce on Ciabatta Roll for the perfect lunch or get together for a big event. The main courses and sides are perfect family fare and also do double duty for effortless entertaining - from Super-Slow Whisky, Garlic and Brown Sugar Brisket, to Garlic and Lemon Chicken Breasts to a sublime Dijon and Rosemary Leg of Lamb with Red Wine Sauce. Vegetarian dishes and side dish ideas along with desserts are tailor made for the sous vide like Chocolate Almond Bread Pudding and Creme Caramel. These recipes achieve results simply not possible through using traditional cooking methods. Yes, sous vide may require some preparation and planning but the results are worth it.

Immersed

Immersed Author Philip Preston
ISBN-10 0990377202
Year 2014-06-07
Pages 80
Language en
Publisher
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Cooking is ultimately about preparing food with heat. Therefore, the more temperature control you have, the more control you have over the outcome. Sous Vide is the most precise and forgiving of today's cooking methods. This book is a guide to that Sous Vide cooking.Although the name "Sous Vide" may sound unfamiliar, it shouldn't. Instead it simply refers to a cooking method that has actually been around in some form since our ancestors started experimenting with fire! Over the years that Sous Vide method has continually evolved and become better understood until it has formed today's extraordinarily user friendly, versatile, safe and efficient cooking technique perfect for both home and professional kitchens. Combined with roasting, searing and other more well known methods, Sous Vide cooking produces results that can't be replicated any other way. Whether readers are just starring to learn about Sous Vide cooking or are already well acquainted, this book will provide the information needed to expand their kitchen horizons with ease. More specifically, the book presents the fundamentals behind all key aspects of the Sous Vide concept including equipment and packaging, vacuum packaging, cooking times and temperatures and safety. It also includes a wide array of tested recipes chosen for their core techniques which can be easily combined and expanded to form an unsurpassed repertoire of meal sensations that can not be created any other way.The book was developed by Philip Preston with the support of his culinary team at PolyScience, a leading innovator in precise temperature control. That team loves to cook and is constantly exploring all aspects of the culinary arts and sciences for ideas to help readers easily, consistently and cost effectively create signature dining experiences, anytime they want. In turn, the world's most accomplished kitchen experts now depend on PolyScience for their precise temperature control and other kitchen products to turn their culinary visions into realities. Many of those culinary stars have contributed to this book in order to help readers take control of their kitchens.

Sous Vide Cookbook

Sous Vide Cookbook Author Julia Grady
ISBN-10
Year 2017-05-01
Pages 202
Language en
Publisher Dylanna Publishing, Inc.
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Whether you’re new to the world of sous vide or have been cooking this way for years, the Sous Vide Cookbook: Prepare Professional Quality Food Easily at Home is going to help you make amazingly easy and delicious meals that you and your family and friends are going to love. Many people arre excited when they first hear about sous vide cooking but aren’t really sure where to start. While sous vide is great for cooking steaks and other meats to perfection, it has the potential to be used for so much more. This books contains a plethora of recipes that have been carefully tested and developed to turn out amazing using the sous vide method. So what are you waiting for?

The French Laundry Cookbook

The French Laundry Cookbook Author Thomas Keller
ISBN-10 9781579657567
Year 2016-10-25
Pages 336
Language en
Publisher Artisan Books
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2014 marks the twentieth 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.”