Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]
Fetterman, Lisa Q.; Halm, Meesha; Peabody, Scott
Language: English
Published by Ten Speed Press, 2016
- Hardcover
- New
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
AbeBooks seller since March 25, 2015
Condition: New
US$ 38.83
Quantity: 7 available
Add to basketItem description from seller
In English.
Seller Inventory # ria9780399578069_new
- Title
- Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]
- Author
- Fetterman, Lisa Q.; Halm, Meesha; Peabody, Scott
- Publisher
- Ten Speed Press
- Publication year
- 2016
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0399578064
- ISBN 13
- 9780399578069
- Item weight
- 1,354 grams
“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.
"Synopsis" may belong to another edition of this title.
About the Author
Scott Peabody is a professional chef with more than a decade and a half of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction for Sous Vide Made Simple as well as Sous Vide at Home.
Meesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks including The Balsamic Vinegar Cookbook and Savoring the Wine Country, and she is a co-author of Sous Vide Made Simple. She’s served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins. Her writing and videos have appeared on The Food Network, Tasting Table, Zagat, Michelin, Bravo, and Tastemade.
"About the title" may belong to another edition of this title.
Ria Christie Collections
Uxbridge, United Kingdom
AbeBooks seller since March 25, 2015
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