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Cooking Sous Vide: A Guide for the Home Cook (Anglais) Broché – 10 novembre 2009

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Présentation de l'éditeur

Sous vide cooking is quickly becoming one of the hottest culinary techniques. However, many people mistakenly think it requires expensive equipment and can't be done at home. The purpose of this book is to explain the basic concepts of sous vide to the home cook, present several low-cost options for getting started, and provide recipes and cooking times to begin exploring sous vide cooking. The book includes: A detailed introduction to sous vide and the steps involved in using it successfully. Time and temperature guidelines for over 50 types of meat, poultry, fish, and vegetables. Descriptions and evaluations of the types of sous vide equipment available including free "Sous Vide on the Stove". Over a dozen of our best tips and tricks for successful sous vide cooking. Comparisons of common sous vide setups including our pick for the "Ideal Home Sous Vide Setup", which only costs a few hundred dollars. A dozen recipes covering beef, fish, lamb, chicken, and vegetables. List of several of the top places to gather more information on sous vide cooking. Temperature conversion charts to easily move between Celsius and Fahrenheit.

Biographie de l'auteur

Jason Logsdon is an avid cook and web developer. He is a co-founder of and main contributor to CookingSousVide.com.

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Couverture | Copyright | Table des matières | Extrait | Quatrième de couverture
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Amazon.com: 10 commentaires
24 internautes sur 25 ont trouvé ce commentaire utile 
Better off with Google 14 janvier 2010
Par J. Burton - Publié sur Amazon.com
Format: Broché Achat vérifié
The book offers only general information as mentioned in previous reviews. The last fifth of the publication is reserved for recipes that are quite generic in instruction. Cook times for different thicknesses of proteins are not given, something that should be taken into consideration using the sous vide method. Douglas Baldwin's free publication "A Practical Guide to Sous Vide" is a much better start for the beginner.
13 internautes sur 13 ont trouvé ce commentaire utile 
Very Shallow 10 janvier 2010
Par Pete Johnson - Publié sur Amazon.com
Format: Broché Achat vérifié
This is a very shallow treatment of an interesting and complex topic. There's a lot of good information on the web, particularly the monumental sous vide thread on eGullet. I had hoped for better information here, but there's not much meat in its less than 70 pages, padded out with very generous line spacing. Disappointing.
6 internautes sur 6 ont trouvé ce commentaire utile 
A bit of a disappointment 26 décembre 2009
Par Byron J. Allen - Publié sur Amazon.com
Format: Broché Achat vérifié
This is a short paperback with very few very simple recipes. I was quite disappointed in the amount of information and the level of sophistication of the recipes. Unfortunately there are not a lot of other books around at the moment on this subject. Thomas Kellers book is much more informative, but the recipes are quite complex and time consuming.
all about temperature 4 avril 2014
Par Giannis Sideris - Publié sur Amazon.com
Format: Broché
Hello there! I would like to know if i am going to put to my hot water more than one portion of my food the temperature not fall sharply.And can anybody tell me please how i can avoidance that phenomenon? Thanks a lot for your time
1 internautes sur 2 ont trouvé ce commentaire utile 
Sous Vide text 13 septembre 2010
Par Amazon Customer - Publié sur Amazon.com
Format: Broché Achat vérifié
I attended a Sous Vide class at an upscale cooking store. This method of cooking is very interesting. I liked the class, but the supplies for the cooking, and the textbook, as presented, cost over $1,000. That's high if you're sure you want to do this, and outlandish if you want to only try it. I searched Amazon and found this book. It is short and to the point!! The author describes the methods, equipment, and recipes while giving the reader choices in equipment. I'm looking forward to trying Sous Vide at an affordable level.
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