Articles liés à SousVide - The Chef's Choice 2015

SousVide - The Chef's Choice 2015 - Couverture rigide

Chris Holland; Alex Shannon

 
9780992763817: SousVide - The Chef's Choice 2015
Couverture rigide
ISBN 10 : 0992763819 ISBN 13 : 9780992763817
Editeur : Gastronomy Plus Ltd, 2015

Synopsis

Sous Vide The Chef's Choice allows readers the opportunity to see how sous vide is used in professional kitchens across the UK. With recipes from Chris Holland, Ernst Van Zyl, Jeremy Ford, Jon Howe, Galton Blackiston, Greg Anderson, Mark Greenaway, Paul Heathcote, Regis Crepy, Scott Davies, Sean Sutton, Simon Boyle and Steve Smith the book takes you step by step through some of the recipes from the featured chef's own collections and gives a unique insight into how they incorporate sous vide into their own dishes. With recipes for Salads, fish, meats and desserts you will see how considered use of the sous vide technique can enhance dishes and how when combined with other techniques you can elevate a dish to perfection. No longer perceived as just a technique for fine dining our chefs are using the precision and consistency of sous vide to create amongst other things perfect salads, simple suppers, show stopping desserts and tasty street food style dishes. All of the dishes are accompanied by easy to follow step by step instructions along with a difficulty rating and we have created the book so there are recipes that we hope will appeal to both our home and professional chefs. A perfect book for once you have grasped the basics of sous vide cooking and are looking to take things to the next level.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Sous Vide The Chef's Choice allows readers the opportunity to see how sous vide is used in professional kitchens across the UK. With recipes from Chris Holland, Ernst Van Zyl, Jeremy Ford, Jon Howe, Galton Blackiston, Greg Anderson, Mark Greenaway, Paul Heathcote, Regis Crepy, Scott Davies, Sean Sutton, Simon Boyle and Steve Smith the book takes you step by step through some of the recipes from the featured chef's own collections and gives a unique insight into how they incorporate sous vide into their own dishes. With recipes for Salads, fish, meats and desserts you will see how considered use of the sous vide technique can enhance dishes and how when combined with other techniques you can elevate a dish to perfection. No longer perceived as just a technique for fine dining our chefs are using the precision and consistency of sous vide to create amongst other things perfect salads, simple suppers, show stopping desserts and tasty street food style dishes. All of the dishes are accompanied by easy to follow step by step instructions along with a difficulty rating and we have created the book so there are recipes that we hope will appeal to both our home and professional chefs. A perfect book for once you have grasped the basics of sous vide cooking and are looking to take things to the next level.

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
2015
Langue
anglais
ISBN 10 
0992763819
ISBN 13 
9780992763817
Reliure
Relié
Illustrateur
Alex Shannon
Numéro d'édition
1
Nombre de pages
210
Éditeur
Shirley Marshall
Coordonnées du fabricant
non disponible
Personne responsable
non disponible