- Paperback: 272 pages
- Publisher: Douglas Baldwin (2010)
- ISBN-10: 0984493603
- ISBN-13: 978-0984493609
- Product Dimensions: 22.6 x 15 x 2 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 18,779 in Books (See Top 100 in Books)
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Product Description
Sous vide - the slow cooking method that set the standard among gourmet chefs - is simplified for the home cook in over 200 easy and delicious recipes; extensively researched time and temperature tables; how-to basics; and learn-by-doing cooking instructions. Recipes for beef, pork, lamb, game, chicken, turkey, duck, fish, vegetables, fruits, sauces -- and even yogurt and ice cream bases -- make this a welcome addition to the home cook's library. Everyone from the accomplished cook to the rank novice can reliably turn out gourmet meals quickly and easily with this blue print for simple sous vide cooking, an essential kitchen companion.
271 pages, soft cover
Dimensions: 9"L × 6"W
Product of United States
271 pages, soft cover
Dimensions: 9"L × 6"W
Product of United States
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Most Helpful Customer Reviews
8 of 9 people found the following review helpful:
5.0 out of 5 stars
Excellent starter book,
By
This review is from: Douglas Baldwin Sous Vide for the Home Cook (Paperback)
Exactly what was needed to start Sous Vide cooking. In addition a faster than anticipated delivery. On line updates would have been a nice addition in this fast growing area of cooking.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
well researched,
By
This review is from: Douglas Baldwin Sous Vide for the Home Cook (Paperback)
The book is both thoughtful and comprehensive. To my mind, if you get one book on sous vide cookery, this should be it.
7 of 8 people found the following review helpful:
5.0 out of 5 stars
Excellent package of sous vide information,
By
This review is from: Douglas Baldwin Sous Vide for the Home Cook (Paperback)
It's possible to find at least almost everything mentioned on this book from forums and blog posts, but I think it was totally worth of it to pay for this book. Information is correct - which is not the case with may forum/blog posts - and easy to follow.Book contains general information about sous vide cooking, food safety and equipment, and large collection of recipes. Amount of recipes is greatly increased by having sous vide part and additions ("Chicken breast" and then "... with teriyaki", "... with ..."). If you want more motivation to buy this book, Douglas Baldwin's (book author) home page have rather lengthy document about sous vide. Just search for "douglas baldwin sous vide" with your favorite search engine and it should be first hit. However, please note that this book includes plenty of more information, including huge amount of recipes - even though there's free information, I definitely recommend buying this book.
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