Sous Vide at Home
The Modern Technique for Perfectly Cooked Meals [A Cookbook]
A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection.
Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks.
Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla…
$47.00
November 1, 2016Lisa Q. Fetterman is the author of Sous Vide at Home and founder and CEO of Nomiku, the first home sous vide immersion circulator. Since launching the company in 2012, she has been a sought-after speaker for both food and technology conferences and has been the subject of many feature stories in Wired, Make, and Forbes. She was named to the 30 under 30 lists by both Forbes and Zagat Survey and was honored at the White House Maker Faire. Lisa has worked at some of the top restaurants in the country including Babbo and Jean-Georges in New York City and Saison in San Francisco.
Sous Vide Made Simple
Lisa Q. Fetterman with Scott Peabody and Meesha Halm