The sous vide kitchen
Subtitle: techniques, ideas, and more than 100 recipes to cook at home
By: Christina Wylie
Publisher: Voyageur Press
Published: 2017
Language: eng
Number of pages: 288
ISBN-13: 9780760352038
Subjects: Sous-vide cooking
Description: "With the sous vide etchnique, food is sealed inside a plastic bag and submerged in hot water for long, slow cooking. The result is reliably juicy meat and tender vegetables; no moisture is lost. Temperature can be maintained to tenth-of-a-degree precision. Sous vide can be used for all sorts of recipes, from custards to speedily infusing vodka with herbs to create gin" -- adapted from publisher's description.
Notes: Includes bibliographical references and index.
Table of contents: title: The basics; title: Getting started; title: It's all about the meat; title: Salads and small bites; title: From the sea; title: A trip through Asia; title: Breakfast & brunch; title: Desserts; title: Drinks & infusions.