Articles liés à Sous Vide - the Art of Precision Cooking

Sous Vide - the Art of Precision Cooking - Couverture souple

Shannon, Alex; Holland, Chris; Wooliscroft, Gary

 
9780992763800: Sous Vide - the Art of Precision Cooking
Couverture souple
ISBN 10 : 0992763800 ISBN 13 : 9780992763800
Editeur : Gastronomy Plus Ltd, 2013

Synopsis

SOUS VIDE - The Art of Precision cooking is a glimpse into the world of sous vide cooking showcasing everything from curing and smoking techniques to fish, meat, vegetables, fruit and butter recipe ideas. This is the 1st British sous vide recipe book with over 100 recipes. Each recipe is based around the core product within it, whether that is meat, fish or vegetables and the sous vide times and temperatures to achieve our perfect finish. We have then given a dish suggestion and chef's tip, these aren't designed to be prescriptive and the most important thing is you are having fun and cooking something you enjoy. At the start of the book we have many different brines, cures, butters and marinades that will sit beautifully with many of the dishes. Hopefully this will get your creativity flowing as to what you would like to do and if you want to present the dishes we have suggested then that's great - you won't be disappointed. 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 your recipe book library.

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À propos de l'auteur

Our Chef Director Chris Holland head chef of The Alderley Restaurant at the prestigious Alderley Edge Hotel near Macclesfield began his love affair with Cheshire when he left his native Lancashire for a commis chef apprenticeship at Wilmslow's Stanneylands Hotel. But it was at Mere Country Club, near Knutsford, that he began to learn the precision of fine dining that has been a trademark since moving to The Alderley Restaurant in 1996 and becoming head chef seven years ago.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Gastronomy Plus Ltd
Date d'édition
2013
Langue
anglais
ISBN 10 
0992763800
ISBN 13 
9780992763800
Reliure
Broché
Numéro d'édition
1
Nombre de pages
208
Coordonnées du fabricant
non disponible
Personne responsable
non disponible