Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
Published:
Clarkson Potter/Ten Speed 2016
Status:
Available from OverDrive
Description
A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection.
Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks.
Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.
Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks.
Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.
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More Details
Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
11/01/2016
Language:
English
ISBN:
9780399578076
ASIN:
B01BJSOEQW
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Citations
APA Citation (style guide)
Lisa Q. Fetterman. (2016). Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]. Clarkson Potter/Ten Speed.
Chicago / Turabian - Author Date Citation (style guide)Lisa Q. Fetterman. 2016. Sous Vide At Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]. Clarkson Potter/Ten Speed.
Chicago / Turabian - Humanities Citation (style guide)Lisa Q. Fetterman, Sous Vide At Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]. Clarkson Potter/Ten Speed, 2016.
MLA Citation (style guide)Lisa Q. Fetterman. Sous Vide At Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]. Clarkson Potter/Ten Speed, 2016.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
| Library | Owned | Available |
|---|---|---|
| Shared Digital Collection | 2 | 1 |
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Grouped Work ID:
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Needs Update?:
No
Date Added:
Jun 12, 2018 16:41:35
Date Updated:
Dec 09, 2020 18:46:45
Last Metadata Check:
Apr 14, 2024 08:08:38
Last Metadata Change:
Oct 28, 2023 23:18:53
Last Availability Check:
Apr 14, 2024 08:08:40
Last Availability Change:
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Last Grouped Work Modification Time:
Apr 19, 2024 02:10:42
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- bioText: Lisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of Sous Vide Made Simple. She has been featured in Wired, MAKE, and Forbes, and was named on both Forbes’ and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. Lisa earned a BA in Journalism from NYU and honed her culinary sensibilities working at some of the top restaurants in the country, including Babbo, Jean-Georges, and Saison.
Scott Peabody is a professional chef with more than a decade and a half of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction for Sous Vide Made Simple as well as Sous Vide at Home.
Meesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks including The Balsamic Vinegar Cookbook and Savoring the Wine Country, and she is a co-author of Sous Vide Made Simple. She’s served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins. Her writing and videos have appeared on The Food Network, Tasting Table, Zagat, Michelin, Bravo, and Tastemade. - name: Lisa Q. Fetterman
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- A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection.
Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks.
Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion. - reviews
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July 4, 2016
Fetterman, a foodie from a young age, was working in restaurants by the time she was 18, and logged hours working for high-profile chefs such as Mario Batali and Jean-Georges Vongerichten. It was during one of those stints that she discovered and promptly fell in love with sous vide cooking, a technique that calls for immersing plastic-wrapped foods in hot water in order to slowly cook and tenderize them. That fascination ultimately led to her creation of Nomiku, an immersible sous vide appliance for home cooks. Here, she explains how sous vide works and gives specific tips on using the appliance correctly and effectively to create flavorful dishes. Chefs have long sung the praises of sous vide steak, which is included here .Showcasing the versatility of sous vide, Fetterman shows how the technique also results in outstanding dishes such as a Greek octopus salad, butter-poached lobster with cognac sauce, and slow-cooked beets served with goat gouda and pistachios. Though there are a few “because I can” dishes such as a Thanksgiving turkey, vanilla crème brûlée, and a time- and labor-intensive recipe for fried chicken and waffles, those recipes are mercifully kept to a minimum. This is a terrific introduction to one of the most popular new cooking tools, and a fine accompaniment to the appliance.
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Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks.
Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion. - sortTitle
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