Sous Vide cookbook: Incredible Sous Vide Cooking at Home - The Complete Recipes and Secrets for Beginners to Experts - Leanne Baker

Sous Vide cookbook: Incredible Sous Vide Cooking at Home - The Complete Recipes and Secrets for Beginners to Experts

By Leanne Baker

  • Release Date: 2018-07-18
  • Genre: Methods

Description

 The book that is simple to follow for beginners (explaining thoroughly essentials like cooking time, temperature levels, and more), and contains original recipes and tips and tricks little known to experts!

From the bestselling author Leanne Baker comes this collection of healthy and mouthwatering Sous Vide recipes that will change the way you cook.
Sous vide has been a fashionable cooking technique in restaurants for years, offering tender and delicious dishes cooked to perfection.  
Now, from the creator of some of the best sous vide recipes – the gourmet chef Leanne Baker - 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 home.
Offering tons of recipes that are proven to work — and proven delicious — It's a resource you'll turn to as you discover more and more about Sous Vide Cooking delights.
 

Would You Like to Know More?
Have a peek inside and get your copy Today!
 

Reviews

  • Should have taken their own advice

    3
    By Doc FlimFlam
    ETA - I gave this book three stars because there are some good ideas in it and a competent cook experienced with sous vide cooking will be able to use it despite its errors. I would never recommend this to a beginner, though. “Just because you have prepared your steak and chicken with sous vide doesn’t mean all other meals can be prepared. Some foods are meant to be cooked with traditional methods, while others can be cooked using sous vide. It is important to know what can be cooked with sous vide and what cannot be cooked.” That’s the last paragraph of this book and something the author would have done better to remember. There are several recipes in this book where a protein is cooked in a high volume of liquid inside the cooking bag. These recipes are far better suited to some other cooking method. The recipes that are a cut of protein with seasoning or pan sauce are mostly competent and do make good use of herbs and spices to amp up flavors. The lack of copy editing is not just distracting, it’s downright confusing. Indeed, it looks like the book was written for hire not by the author on the cover but by someone whose first language isn’t English. It reads like recipes were provided by the credited author to someone selling their writing services over the internet. There is a salmon recipe that serves four and calls for four 5 pound fillets of salmon. Okay, that must be half pound, there’s just a period missing. Reading the recipe though, you will learn that what was actually meant was four 5 ounce fillets. Then there are the recipes that have one cook temperature in the header and a different cook temperature in the recipe narrative. And we can’t forget the recipes that switch in the middle to instructions from a different recipe. Seriously, if you can’t afford a copy editor for your ebook at least have a friend read it before you put it out. Or maybe try to cook from the recipe you’ve written on the page.