File Size: 153966 KB
Print Length: 290 pages
Publisher: Ten Speed Press (November 1, 2016)
Publication Date: November 1, 2016
Whenever I first started cooking food sous-vide, I purchased Thomas Keller's " Under Pressure", and was woefully let down using the recipes contained inside. I started looking to the internet for resources about how to cook sous-vide, and what I identified was obviously a lot of dialogue about what temperatures to cook certain ingredients in, but not full recipes.
Fast forward to 2016, and I'm happy to say that Sous Vide at Home is really a cookbook focusing on sous-vide with the home cook in mind. Through addressing food safety issues (regarding cooking temperatures, bacteria, and plastic bag safety) for beginners to introducing new recipes for the experienced, I found this guide to be a wonderful reference of sous-vide cooking in home, and also a must-have.
I actually really appreciate that Fetterman takes the time to include instructions on the do-ahead method for almost all of the particular recipes available, in order that a single can sous-vide what is required ahead of time in addition to then finish the meal afterwards.
I do believe it's most likely the first time wherever I've looked at the cookbook and felt such as I wanted to make every recipe available, in addition to felt like I really could, for the reason that instructions are so clear, and that doesn't require a lot of fancy (or expensive) components or equipment.
One of the other wonderful items about this book is usually that she takes the particular time to include recipes from all parts of a meal -- not merely appetizers, or entrees in addition to dessert, but she even has a recipes for cocktails and sauces of which you can prepare sous-vide., Finally a great great book on sous vide. Get it!!!, A whole lot recipes in this book with photos and step-by-step instructions. Index in the again tells you how to make sushi grade meats in addition to fish to well carried out. Lots of categories to make your own infused liqueurs to vinaigrettes to full meals and desserts., Extremely good quality and nicely introduced. So full marks right now there. However I purchased this book because I held seeing reviews stating of which this was ideal for the particular novice home cook who else wanted a simple intro to sous vide cooking food. This book strikes myself as being a tiny more highbrow than of which, hopefully my cooking expertise will advance to it. In the meantime still trying to find the 'Jamie Oliver of sous vide' book., I have found this to be a single of the two top sous vide cook publications I've ever purchased., This is a great book but I was hoping this was something the little more introductory. It is a good book and will get used to it once I actually have been using the Sous Vide longer, Great book, we have used it several times previously. Very nice pictures in addition to recipes., A must have got for Me
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