Sous-Vide cooking at home

Sous-vide is a simple cooking technique in which food is vacuum-cooked in water at a constant temperature below 99 degrees. This allows the food to retain its full flavour and no valuable nutrients are lost. You are guaranteed to serve a perfectly cooked dish. The technique has been used in the catering industry for years, but is now also finding its way to the home chef.

More than 75 sous vide recipes

This is followed by more than 75 recipes that show how easy it is to master vacuum cooking. And once you have tasted the tender meat, juicy fish or tasty vegetables, you will never want to prepare them any other way again. Pork belly with beer lacquer and silver onions, Stuffed chicken fillet, Fresh salad of crunchy duck breast, Perfectly cooked salmon with a creamy dill sauce, Turbot with leek and tomato confit, Rosemary potatoes, Chicory with orange, Rhubarb with almond crumble… Is your mouth watering yet?

• Authors: Sabrina Crijns, Steven Sanders
• ISBN: 9789022336014
• Dimensions: 247 x 177 x 26 mm
• Publisher: Manteau
• Language: Dutch
• Number of pages: 224