Cooking Sous Vide is an approachable guide to the techniques involved in cooking sous vide. Sous Vide (which is French for "under vacuum") is the process of cooking foods, like meats and vegetables, in sealed bags submerged in a water bath that is maintained at a constant temperature. The result is food that is cooked nearly perfectly because of precise temperature control that virtually eliminates the possibility of over- or under-cooking food. The slow, controlled method of sous vide results in meats and vegetables that have a much more delicate texture than if being cooked at high temperatures.
Cooking Sous Vide covers the basics of how sous vide works, buying the right equipment, how to season sous vide foods, and how to cook sous vide safely while achieving optimum results. Over 70 recipes, many with beautiful color photos of the finished dish, will be featured throughout.
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ISBN-13
978-0-241-88818-6 (9780241888186)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Chef Thom England is a professional chef, food writer, educator and mentor, and has shared his expertise with both aspiring and seasoned chefs for over 20 years. Born and raised in northern Indiana, Chef England trained in New York at the Culinary Institute of America. He is an ACF Certified Executive Chef (CEC) and Certified Foodservice Educator (CFSE). As a Certified Specialist of Spirits (CSS) he is also well versed in the production and pairing of alcohol, running and consulting for wineries. Chef England currently serves as program coordinator at the Ivy Tech Hospitality and Culinary Arts program in Indianapolis, and is active in the community as a local foods activist as co-founder and president of Dig IN - a non-profit with the mission of promoting Indiana foods, beverages, and agriculture. Author home: Carmel, Indiana (Indianapolis area).
