The sous vide recipe book /
by Miller, Norma.
Material type:
BookSeries: A how to book: Publisher: London : Robinson, 2015Description: 154 pages ; 20 cm.ISBN: 9780716023340 (pbk.) :; 0716023342 (pbk.) :.Classification number: 641.587 MILSubject(s): Sous-vide cooking | Food and Drink | Food and DrinkSummary: Sous vide is a method of cooking food in vacuum-sealed pouches in a water bath at an accurately determined temperature. This enables the food to be cooked evenly, retaining the juices and aromas which are often lost by traditional cooking methods. Meat, in particular, becomes tender and succulent when cooked in a sous vide. Professional chefs such as Heston Blumenthal have favoured this form of cooking for some time and featured it on their TV shows. Now manufacturers are making water baths available at affordable prices for cooking at home so that all of us can benefit from this new method of cooking.
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
| Book - Adult Paperback | Crosby Library | Adult Non-Fiction | 641.587 MIL (Browse shelf(Opens below)) | Available | 002951337X |
Includes index.
Sous vide is a method of cooking food in vacuum-sealed pouches in a water bath at an accurately determined temperature. This enables the food to be cooked evenly, retaining the juices and aromas which are often lost by traditional cooking methods. Meat, in particular, becomes tender and succulent when cooked in a sous vide. Professional chefs such as Heston Blumenthal have favoured this form of cooking for some time and featured it on their TV shows. Now manufacturers are making water baths available at affordable prices for cooking at home so that all of us can benefit from this new method of cooking.
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