| All About Sous-Vide Cooking: Cook Life Professionals Thanks to This Breath-Taking Collection of Recipes You Can Replicate in Your Home Kitchen Contributor(s): And Sous, Fit (Author) |
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ISBN: 1803121149 ISBN-13: 9781803121147 Publisher: Fit N Sous Staff OUR PRICE: $26.09 Product Type: Paperback - Other Formats Published: June 2021 * Not available - Not in print at this time * |
| Additional Information |
| BISAC Categories: - Health & Fitness | Diet & Nutrition - Nutrition - Health & Fitness | Diet & Nutrition - Weight Loss |
| Physical Information: 0.27" H x 6" W x 9" (0.39 lbs) 126 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Want Incredible Taste with Foolproof Results? Sous Vide Gives No Mess No Fuss and No Waste. Sous Vide is a French cooking technique, which translates to "under vacuum." In this technique food is vacuum-sealed in a cooking pouch and heated up at a precise temperature in a water oven. Instead of relying on perfect timing, sous vide relies on precise temperature control. You simply set the machine and allow the technique to deliver consistent, perfect results. Foods cooked sous vide develop flavors and textures that simply cannot be duplicated using any other traditional cooking method. In sous vide cooking style, natural flavor and juices are infused into the food while in the cooking pouch resulting in incomparable flavors and texture. The precise temperature control results in perfectly cooked food. Just set it and walk away. This Sous Vide Book Includes: - A description of the sous vide cooking style - The sous vide cooking method - The best foods to cook sous-vide - The worst foods to cook sous vide - The benefits of using the sous vide cooking method - 50 amazing recipes, including breakfast, lunch, dinner, and additional sous vide dishes. Each recipe contains the following information: - Servings - Preparation time - Nutritional information - Ingredients - Directions - Tips & tricks
So...what are you waiting for? Buy this book now and discover a whole world of cooking. |