Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals [A Cookbook]
Lisa Q. Fetterman, Scott Peabody, Meesha Halm
Language: English
Published by Ten Speed Press, 2018
- Hardcover
- Used
Condition: Used - Good
£ 5.18
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The cover and pages show normal wear. This is a hardback. All items shipped Monday to Friday. test batch of 200 priced books Neatoscan SKUs.
Seller Inventory # 3UAP3I002518
- Title
- Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals [A Cookbook]
- Author
- Lisa Q. Fetterman, Scott Peabody, Meesha Halm
- Publisher
- Ten Speed Press
- Publication year
- 2018
- Condition
- Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0399582010
- ISBN 13
- 9780399582011
- Item weight
- 1.79 pounds
Sous Vide Made Simple couples the home sous vide machine with a do-ahead approach to help you streamline your cooking. The book centers around foolproof master recipes for flawless meat, poultry, fish, and vegetables that can be made quickly and easily (and in advance!) with your home immersion circulator, and then 50 spin-off recipes for turning these into crowd-pleasing full meals. Nearly all of the recipes can be prepped in advance, and then finished using a conventional cooking method, and on the table in under an hour.
Unlike other sous vide cookbooks, Sous Vide Made Simple isn't just meat and potatoes, instead, it's packed with vegetables, lighter fare, and globally inspired food, like Grilled Fish Tacos with Mango Salsa, Cauliflower Steaks with Almonds and Kalamata Yogurt Sauce, Carnitas Tacos with Salsa Verde, and Eggplant Shakshuka--as well as improved classics like Beef Bourguignon Pot Roast and Grilled Pork Chops with Apple Chutney--and every recipe is accompanied by a beautiful photograph.
Partly a how-to manual and partly a cookbook, Sous Video Made Simple gives the home cook, sous vide novice and old pro alike, all the information and encouragement to incorporate sous vide technology into a delicious everyday cooking repertoire.
"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 at Home. 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.
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