These recipes will guide you through the simple steps to Sous Vide perfection. Only with Sous Vide cooking can a cut of meat be unfailingly cooked edge-to-edge to the preferred degree of doneness, whether that temperature is rare, medium-rare, medium, or more well-done. Filled with kitchen-tested recipes for beef, pork, and lamb, as well as the basic instructions for Sous Vide success, this book will show you how to cook sublimely tender and succulent meat- every time.
Condition: Like New: Appears unread, with no missing or damaged pages.
Publishing details
Paradox Press, (Jan. 1 2011)
Paperback: 64 pages
ISBN-13: 978-0984493630
Weight: 440 g