Product Description :
The Complete Sous Vide Cookbook
Restaurant-quality food at home with the simple press of a button.
What technique have restaurants been using for more than 30 years to
get perfectly cooked food? Their secret: sous vide, a simple and
foolproof technique that involves cooking at precise temperatures.
Conventional methods can often result in under- or overcooked food, but
with sous vide, it will always be done to tender perfection.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, such as Ribeye
Steak with Chimichurri Sauce, Venison Loin with Savoy Cabbage and
Chestnuts, Georgian Pork Shoulder Roast with Pomegranate Glaze,
Buttermilk Fried Chicken, Drunken Duck Ramen with Sous Vide Egg, Aloo
Gobi, and Crème Brûlée. He also shares his wealth of knowledge about
global ingredients, DIY butchery, food substitutions, selecting cuts of
meat and types of fish, and much more. This is the book for anyone
looking to cook sous vide, from the most basic beginner to the
experienced home cook.