We all fall in love with sous vide, it has been a popular cooking technique in restaurants for years.
Sous vide method comprises a group of techniques that allows the cook to realize flavors and textures that no other cooking method can. By sealing food in plastic and submerging it at exact temperatures for minutes or for days—food that is traditionally braised, sautéed, roasted, or poached—we can attain astonishing results.
Sous vide has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.
The key to cooking food successfully with sous vide is deep understanding about how to cook and how to use sous vide tools. Do you worry, these best sous vide cookbooks will help you quickly level up your sous vide game.
This sous vide cookbook comes from the creator of Nomiku - a well-known sous vide machine producer. This cookbook illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen.
With this book you can get 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. Discover the stress-free way to cook a delicious.
Thomas Keller is an American chef, restaurateur, and cookbook writer. He is renowned for his culinary skills and his exceptionally high standards. He has established a collection of restaurants that set a new paradigm within the hospitality profession.
He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France.
The Under Pressure from him is one of the best sous vide cook book that you can buy. It 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.
"Under Pressure" is a source of instruction, technique and recipes for anyone who wants to experience the new ideas sous vide makes possible, inspiration for what is possible and what might be.
Buy this book and become a sous-vide cooking master. Now you can get this great cookbook from Amazon.
You shouldn’t have to go out to expensive restaurants just to eat perfectly cooked food. Whether you’re a sous vide enthusiast seeking to add new recipes to your repertoire, or just getting into the technique, The Essential Sous Vide Cookbook will show you how easy it is to make restaurant quality food in your very own home.
The Essential Sous Vide Cookbook includes:
- Sous Vide 101: information on prepping, seasoning and cooking with your sous vide machine, including temperature and cook charts for a perfectly cooked meal
- Over 100 Recipes: for meat, poultry, vegetarian lunches or dinners, plus desserts and sauces
- DIY Sous Vide: tips on how to make your very own sous vide machine and vacuum seal bags
Chef Chris McDonald is one of Canada’s most respected chefs, known for a creative, first-principles approach to cooking, and an exceptional knowledge of the intricate relationships between food and wine. Much of this knowledge was derived from a 15-year educational odyssey of learning both the spoken and culinary languages of the world’s great cuisines.
Critically acclaimed chef Chris McDonald has years of experience with using sous vide devices. He presents all his tips and techniques for preparing and cooking a variety of types of meat, poultry, fish, seafood, vegetables, eggs and desserts. More than 175 recipes highlight his experiences cooking in different parts of the world.
We are so excited to introduce you this amazing sous vide cookbook. This cookbook includes the latest in sous vide techniques and equipment as well as numerous new recipes for sous vide cooks to try. It has so many favorite recipes and some helpful techniques that help you to manage your sous vide foods and how to cook a perfect meal.
The author gives you ranges and shares with you his own preferences for the precise temps and timing he uses for different cuts. Everything is clear and straightforward, and there is a lot of information about what happens in sous vide that will blow your mind.
So level up your sous vide game and start getting the most out of your machine today with this amazing cookbook!
Sous Vide – The Art of Precision Cooking is a glimpse into the world of sous vide cooking showcasing everything from curing and smoking techniques to fish, meat, vegetables, fruit and butter recipe ideas. Includes over 100 recipes. Each recipe is based around the core product within it, whether that is meat, fish or vegetables and the sous vide times and temperatures to achieve a perfect finish. Each recipe has a dish suggestion and chef's tip.
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.
Complete with 150 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
Modernist Cooking Made Easy - Sous Vide is the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal. Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and more.
This year, take the stress, anxiety, and hours of attentive turning, basting, and stirring out of traditional holiday cooking with Sous Vide Holiday. Step-by-step instructions and a selection of chef-tested recipes guide you through the simple ways of sous vide cooking. Filled with sous vide recipes for tantalizing appetizers, entrées, side dishes and desserts, as well as tips for planning and organizing meal preparation, and full-color photos showing food presentation, this book is the perfect holiday kitchen companion.
Sous vide can do more than just cook traditional foods. It can also be a great time saving device and help make parties and BBQs go more smoothly. It's also fantastic when used on grilled or BBQ'd foods. You will learn how the sous vide process can be applied to many grilled foods and how to use it to optimize your next BBQ and allow you to spend more time with your friends instead of hovering over the grill. It is also packed with 95 sous vide grilling recipes and time and temperature combinations for more than 175 cuts of meat and types of vegetables and fish to get you started sous viding right away!
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