Sous Vide at Home
The Modern Technique for Perfectly Cooked Meals [A Cookbook]
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- USD 3.99
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- USD 3.99
Publisher Description
A beginner’s guide to sous vide, offering 100+ tender and succulent dishes cooked to perfection—from the creator of Nomiku, the first affordable sous vide machine
“Sous Vide at Home gives every home cook the techniques and recipes they need to revolutionize the way they make food.”—Hugh Acheson, author of How to Cook
Learn how to make the perfect sous vide meal with 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.
PUBLISHERS WEEKLY
Fetterman, a foodie from a young age, was working in restaurants by the time she was 18, and logged hours working for high-profile chefs such as Mario Batali and Jean-Georges Vongerichten. It was during one of those stints that she discovered and promptly fell in love with sous vide cooking, a technique that calls for immersing plastic-wrapped foods in hot water in order to slowly cook and tenderize them. That fascination ultimately led to her creation of Nomiku, an immersible sous vide appliance for home cooks. Here, she explains how sous vide works and gives specific tips on using the appliance correctly and effectively to create flavorful dishes. Chefs have long sung the praises of sous vide steak, which is included here .Showcasing the versatility of sous vide, Fetterman shows how the technique also results in outstanding dishes such as a Greek octopus salad, butter-poached lobster with cognac sauce, and slow-cooked beets served with goat gouda and pistachios. Though there are a few "because I can" dishes such as a Thanksgiving turkey, vanilla cr me br l e, and a time- and labor-intensive recipe for fried chicken and waffles, those recipes are mercifully kept to a minimum. This is a terrific introduction to one of the most popular new cooking tools, and a fine accompaniment to the appliance.
