Sous vide is a method of cooking food in vacuum-sealed pouches in a water bath at an accurately determined temperature. This enables the food to be cooked evenly, retaining the juices and aromas which are often lost by traditional cooking methods. Meat, in particular, becomes tender and succulent when cooked in a sous vide. Professional chefs such as Heston Blumenthal have favoured this form of cooking for some time and featured it on their TV shows.Now manufacturers are making water baths available at affordable prices for cooking at home so that all of us can benefit from this new method of cooking.

The perfect introducton to the latest must have cooking gadget for aspiring chefs.

About the Author
Norma Miller is a successful food writer and author of Slow Cooking: Best New Recipes, The Halogen Oven Cookbook, One-Pot Dishes for Every Season and The Food Mixer Cookbook, among others.


Book Information
ISBN 9780716023340
Author Norma Miller
Format Paperback
Page Count 160
Imprint How To Books Ltd
Publisher Little, Brown Book Group
Weight(grams) 120g
Dimensions(mm) 196mm * 126mm * 10mm