Sous vide at home : the modern technique for perfectly cooked meals / Lisa Q. Fetterman with Meesha Halm and Scott Peabody ; photography by Monica Lo.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- text
- unmediated
- volume
- 9780399578069 (hardcover : alk. paper)
- 0399578064 (hardcover : alk. paper)
Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
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Main Library | NonFiction | 641.587 F421 | Available | 33111008491850 |
Enhanced descriptions from Syndetics:
A beginner's guide to sous vide, which 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.
Includes bibliographical references (page 273) and index.
Eggs -- Fish and shellfish -- Poultry -- Meats -- Vegetables -- Desserts -- Cocktails and infusions -- Basics, sauces, and condiments.