Sous-Vide cooking at home

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About this cookbook

Sous-vide is a simple cooking technique in which food is vacuum cooked in water at a constant temperature below 99 degrees. This means that the food retains its full flavor and no valuable nutrients are lost. You are guaranteed to serve a perfectly cooked dish. The technology has been used in the catering industry for years, but is now also finding its way to the home chef. Sous-vide cooking at home is the ideal guide and source of inspiration. In the introduction, the authors discuss the cooking technique, the equipment, the benefits, and the ingredients that are ideally suited for sous-vide.

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've tasted the tender meat, the juicy fish or the tasty vegetables, you will never want to prepare them differently again. Pork belly with beer varnish and pearl 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 crumbs... Is your mouth watering yet?

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