PolyScience
SOUS VIDE - The Art of Precision Cooking

SOUS VIDE

The Art of Precision Cooking

SOUS VIDE - The Art of Precision Cooking provides a fascinating and practical insight into the world of Sous Vide cooking, showcasing techniques from curing to smoking, along with extensive recipe ideas for fish, meat, vegetables, fruit and even butter.

This is the first ever British Sous Vide recipe book, containing over 100 recipes - each based around the core ingredient within it, whether that be meat, fish or vegetables - and providing cooking times and temperatures required to achieve perfect results.

Each dish comes with a serving suggestion and chef's tip, and you can either follow these ideas or add in a little of your own creativity. The book begins with a collection of brines, cures, butters and marinades which perfectly complement many of the dishes, and will help to get your own creative juices flowing.

Recipes then follow for beef, pork, lamb, chicken, game, turkey, fish, duck, vegetables, fruits sauces and even ice cream and yogurt bases; making this an essential addition to your recipe book library.