- Paperback: 214 pages
- Publisher: Rockridge Pr (2 January 2017)
- Language: English
- ISBN-10: 1623159814
- ISBN-13: 978-1623159818
- Product Dimensions: 19.6 x 1.5 x 23.4 cm
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: #6,26,657 in Books (See Top 100 in Books)
The Effortless Sous Vide Cookbook: 140 Recipes for Crafting Restaurant-quality Meals Every Day Paperback – Import, 2 Jan 2018
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About the Author
CAREY COPELING is a tech-chef and sous vide enthusiast. Since 2015, Carey has been experimenting with sous vide techniques and recipes. He shares his recipes with fellow foodies on his blog sousveats.com. He lives in London, England.
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Most helpful customer reviews on Amazon.com
I especially like the explanation in the beginning of the book that describes the various sous vide cooker and accessories, and give a lot of detail as to the pros and cons of each. There is also a cooking times and temperatures chart at the back of the book that will be helpful when not following a specific recipe. I also like that this book provides information for cooking a wide range of foods and helps to demonstrate the versatility of this method of cooking.
Although this method of cooking will very much change the way you cook, I believe that the quality of the food cooked is worth the time and planning. The beauty of this method of cooking is that you are not tied to the kitchen to watch foods as they cook so they don't get overcooked. By using bags for the cooking, cleanup is a breeze - just throw out the cooking bags. Foods are cooked to the same temperature throughout, so you don't have an outside that is cooked more than the inside. As I mentioned, I am still learning about this method of cooking, but this book helped to explain a lot of the process. It includes very easy recipes as well as some that require a few steps and more planning.
I recommend this book to learn about sous vide cooking and the best equipment to invest in. The charts at the end of the book are also very helpful if you want to experiment on your own.
I had friends over for dinner last night, and we had the Coffee-crusted New York Strip Loin, and the Orange Chocolate Pots de Creme. Oh yeah....there were no left-overs. It was an awesome meal!
What to make next....maybe the Garlic Butter Lobster Tails with Crispy Skin Smashed Potatoes? Or perhaps some Maui Ribs with Butter Poached Honey Glazed Carrots? And I haven’t even touched on the extensive sauce section. I buy many cookbooks, and I can honestly say this is one of the best.