Sous vide - Bas Robben

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About the sous vide cookbook

The sous vide book by Bas Robben is really a picture. Beautiful photos, great recipes and clear explanations have made this one of the most popular sous vide cookbooks of the moment. With clear instructions on how long and at what temperature parts of various meats, fish, vegetables and eggs are cooked to perfection. From miso chicken thighs with bacon, leg of lamb with oregano-mint salsa and dill salmon with lemon sauce to sous-vide cooked beets and carrots, poached eggs, mandarin custard and elderflower-lemon vodka. With both basic and advanced recipes, this is the ultimate handbook for the hobby chef.

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J
Janine

Op aanbeveling van mijn vriendin dit boek aangeschaft. Afbeeldingen zijn echt prachtig en duidelijke recepten. Het boek is wel vrij groot maar dat is ook wel fijn!