A01=Chris McDonald
Age Group_Uncategorized
Age Group_Uncategorized
Author_Chris McDonald
automatic-update
basic beginner
Category1=Non-Fiction
Category=WBS
cook sous vide
cooking at precise temperatures
COP=Canada
Delivery_Delivery within 10-20 working days
diy butchery
done to tender perfection
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
experienced home cook
guide to sous vide
knowledge about global ingredients
Language_English
PA=Available
Price_€10 to €20
PS=Active
softlaunch
sublime textures and flavors
using sous vide devices
Product details
- ISBN 9780778805236
- Weight: 789g
- Dimensions: 178 x 254mm
- Publication Date: 02 Dec 2016
- Publisher: Firefly Books Ltd
- Publication City/Country: CA
- Product Form: Paperback
- Language: English
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Sous vide ('in a vacuum') cooking is the latest trend in home kitchens. Because of their cost and size, sous vide cooking devices were once found only in professional kitchens, but that all changed when affordable models hit the retail market. Home cooks are now embracing sous vide in record numbers. In sous vide cooking, food is sealed in plastic bags and submerged in hot (but not boiling) water for long and slow cooking. The end result is food which is juicy and tender. Cooking sous vide also means that temperatures can be maintained within tenths of a degree, which is essential for certain cuts of meat. The hot water also intensifies flavours and the resulting texture of the food is perfect. Chris McDonald is a brilliant chef who has long used sous vide to create sublime dishes and he now brings this expertise to the home cook. His recipes are spectacularly delicious yet easy to execute. Eight pages of step-by-step photos provide all the necessary information to start sous vide cooking.
Chris McDonald is an acclaimed chef and former restaurant owner in Toronto. His flair and appreciation of international foods makes him a hugely respected figure in food circles. He is also an esteemed cooking instructor.
