How to Sous Vide
Easy, Delicious Perfection Any Night of the Week: 100+ Simple, Irresistible Recipes
$48.68
- Paperback
240 pages
- Release Date
15 April 2022
Summary
Once used only by professional chefs, sous vide – a technique in which food is sealed in a bag and then cooked in a bath of warm, circulating water – is now taking off with home cooks. The reason is simple – you can pick up a top-rated circulator (the device needed to cook sous vide) for about a hundred bucks, and in no time start enjoying perfectly cooked steaks, custardy eggs, vegetables at the peak of flavour and bite, and more.
But you will need help, which is where Daniel Shumski…
Book Details
| ISBN-13: | 9781523512331 |
|---|---|
| ISBN-10: | 1523512334 |
| Author: | Daniel Shumski |
| Publisher: | Workman Publishing |
| Imprint: | Workman Adult |
| Format: | Paperback |
| Number of Pages: | 240 |
| Release Date: | 15 April 2022 |
| Weight: | 574g |
| Dimensions: | 214mm x 202mm x 16mm |
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What They're Saying
Critics Review
“Cooking sous vide (in water with an immersion circulator) can often make dinner prep easier (and more flexible). For anyone who isn’t yet convinced, this accessible cookbook from the author of How to Instant Pot will help to demystify the whole process.” —Epicurious
“A terrific how-to… In Shumski’s estimation, this cooking method is forgiving, flavorful, and foolproof—and his enticing recipes go a long way to prove it.” —Publishers Weekly
“Sharing his enthusiasm in an approachable style, Shumski’s take on sous vide should get any cook excited to try the technique.“—Library Journal
About The Author
Daniel Shumski
Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal, where his French is still a work in progress.
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