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Sous vide at home : the modern technique for perfectly cooked meals / Lisa Q. Fetterman with Meesha Halm and Scott Peabody ; photography by Monica Lo.

By: Contributor(s): Material type: TextTextPublisher: Berkeley : Ten Speed Press, [2016]Edition: First editionDescription: 280 pages ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780399578069 (hardcover : alk. paper)
  • 0399578064 (hardcover : alk. paper)
Subject(s): Genre/Form:
Contents:
Eggs -- Fish and shellfish -- Poultry -- Meats -- Vegetables -- Desserts -- Cocktails and infusions -- Basics, sauces, and condiments.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library NonFiction 641.587 F421 Available 33111008491850
Total holds: 0

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.

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