The Sous Vide Cookbook
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$14.95
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Product Details
Author:
Williams Sonoma Test Kitchen
Format:
Hardcover
Pages:
64
Publisher:
Weldon Owen (June 26, 2018)
Language:
English
ISBN-13:
9781681883984
ISBN-10:
1681883988
Weight:
8.16oz
Dimensions:
6" x 7.75" x 0.4"
Case Pack:
46
File:
Eloquence-SimonSchuster_09032026_P10573212_onix30_Complete-20260903.xml
Folder:
Eloquence
List Price:
$14.95
As low as:
$11.51
Publisher Identifier:
P-SS
Discount Code:
A
Audience:
General/trade
Pub Discount:
65
Imprint:
Weldon Owen
Overview
This compact, yet comprehensive guide to cooking sous vide shows home cooks how to master the art of cooking with vacuum-sealed ingredients for restaurant-style precision and advance preparation perfection.
Includes an introduction to sous vide cooking with special sections on vacuum sealing in plastic, water immersion, and cooking times, as well as recipes for a range of dishes featuring meat, poultry, seafood, vegetables, and desserts.
Sample recipes: Steak-Frites with Rosemary Garlic Butter; Honey-Dijon Salmon with Maple-Glazed Carrots; Pork Chops with Jalapeño-Agave Nectar Salsa; Chicken Thighs with Lemon, Honey & Green Olives; Greek Lamb Chops with Minted Yogurt; Chipotle–Butternut Squash Soup; Risotto with Kale Pesto, Mozzarella & Cherry Tomatoes; Ginger Shrimp with Baby Bok Choy; and Chai-Spiced Apple Pie.
Includes an introduction to sous vide cooking with special sections on vacuum sealing in plastic, water immersion, and cooking times, as well as recipes for a range of dishes featuring meat, poultry, seafood, vegetables, and desserts.
Sample recipes: Steak-Frites with Rosemary Garlic Butter; Honey-Dijon Salmon with Maple-Glazed Carrots; Pork Chops with Jalapeño-Agave Nectar Salsa; Chicken Thighs with Lemon, Honey & Green Olives; Greek Lamb Chops with Minted Yogurt; Chipotle–Butternut Squash Soup; Risotto with Kale Pesto, Mozzarella & Cherry Tomatoes; Ginger Shrimp with Baby Bok Choy; and Chai-Spiced Apple Pie.
