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The Everything Guide to Cooking Sous Vide: Step-By-Step Instructions for
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The Everything Guide to Cooking Sous Vide: Step-By-Step Instructions for Vacuum-Sealed Cooking at Home Paperback - 2015

by Steve Cylka

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From the publisher

Try cooking under pressure!

Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. When cooking foods under careful temperature control, you get incredible results--no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes including:

  • Eggs Florentine
  • Honey Garlic Chicken Wings
  • Flank Steak, Apricot, and Brie Bites
  • Pumpkin and Apple Soup
  • Bacon and Egg Potato Salad
  • Risotto with Parmesan and Cheese
  • Sous Vide Chicken and Caesar Salad
  • Thai Pork Chops with Green Curry Sauce
  • Rum Raisin and Pecan Rice Pudding
  • Egg Nog
Featuring step-by-step instructions and information on the latest models, The Everything Guide to Cooking Sous Vide is an essential resource for home cooks everywhere who want to learn to prepare delicious food using the sous vide method. This no-fuss guide will have you cooking like a top chef in no time!

Details

  • Title The Everything Guide to Cooking Sous Vide: Step-By-Step Instructions for Vacuum-Sealed Cooking at Home
  • Author Steve Cylka
  • Binding Paperback
  • Edition Paperback
  • Pages 288
  • Volumes 1
  • Language ENG
  • Publisher Everything
  • Publication date 2015-06
  • Illustrated Yes
  • Features Illustrated, Index
  • ISBN 9781440588365 / 1440588368
  • Weight 1.07 lbs (0.49 kg)
  • Dimensions 9.25 x 8 x 0.63 in (23.50 x 20.32 x 1.60 cm)
  • Category Cooking / Wine
  • Library of Congress subjects Cookbooks, Sous-vide cooking
  • Library of Congress Catalogue Number 2015005096
  • Dewey Decimal Code 641.587

About the author

Steve Cylka is a recipe developer, food photographer, blogger, and brand ambassador. Steve specializes in sous vide along with other forms of modernist cuisine, grilling, and smoking. He is the creator of The Black Peppercorn, a website featuring original recipes detailed sous vide machine reviews. Steve has worked with major brands, including Sous Vide Supreme, Cuisinart, Crockpot, and Foodsaver, to test sous vide machines and other kitchen appliances, and has developed recipes for use in various appliance cookbooks. His work has appeared in Sous Vide Supreme, Chefs Catalog, Bradley Smoker, and the Times-Picayune. He lives in Ontario, Canada.

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The Everything Guide to Cooking Sous Vide: Step-By-Step Instructions for Vacuum-Sealed Cooking at Home

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The Everything Guide to Cooking Sous Vide : Step-By-Step Instructions for Vacuum-Sealed Cooking at Home

by Steve Cylka

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The Everything Guide to Cooking Sous Vide : Step-By-Step Instructions for Vacuum-Sealed Cooking...

The Everything Guide to Cooking Sous Vide : Step-By-Step Instructions for Vacuum-Sealed Cooking at Home

by Steve Cylka

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The Everything Guide to Cooking Sous Vide : Step-By-Step Instructions for Vacuum-Sealed Cooking at Home

by Steve Cylka

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The Everything Guide to Cooking Sous Vide : Step-By-Step Instructions for Vacuum-Sealed Cooking at Home

by Steve Cylka

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The Everything Guide To Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home (Everything Series)

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