How to Sous Vide: Easy, Delicious Perfection Any Night of the Week: 100+ Simple, Irresistible Recipes...

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Daniel Shumski

How to Sous Vide

Easy, Delicious Perfection Any Night of the Week: 100+ Simple, Irresistible Recipes

Daniel Shumski

$34.99

Paperback

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English

Workman Adult
15 April 2022

Cooking with specific gadgets; Cookery dishes & courses

Once used only by professional chefs, sous vide – a technique in which food is sealed in a bag and then cooked in a bath of warm, circulating water – is now taking off with home cooks. The reason is simple – you can pick up a top-rated circulator (the device needed to cook sous vide) for about a hundred bucks, and in no time start enjoying perfectly cooked steaks, custardy eggs, vegetables at the peak of flavour and bite, and more.

But you will need help, which is where Daniel Shumski comes in. Just as he tamed the once intimidating pressure-cooker-on-steroids in his bestselling How to Instant Pot, Shumski now offers How to Sous Vide, a friendly, rigorously tested guide that demystifies cooking sous vide at home. First, Shumski gives readers all the knowledge they need to start – how to use the circulator, set up a water bath, seal food inside the bag, and dial in precise cooking times and temperatures for every ingredient. Following are delicious, inventive recipes, plus amazing hacks (how to sous vide cold-brew coffee!), that take full advantage of this revolutionary technique: Carnitas-Style Pork Shoulder, Miso-Butter Carrots, Chili-Garlic Shrimp – even incredible desserts cooked in a jar, like Berry-Chocolate Cheesecake and Salted Dulce de Leche. And suddenly you’re cooking at a whole new level.

By: Daniel Shumski
Imprint: Workman Adult
Country of Publication: United States
Dimensions: Height: 214mm, Width: 202mm, Spine: 14mm
Weight: 580g
ISBN: 9781523512331
ISBN 10: 1523512334
Pages: 240
Publication Date: 15 April 2022
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: No Longer Our Product

Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal, where his French is still a work in progress.

Reviews for How to Sous Vide: Easy, Delicious Perfection Any Night of the Week: 100+ Simple, Irresistible Recipes

Cooking sous vide (in water with an immersion circulator) can often make dinner prep easier (and more flexible). For anyone who isn't yet convinced, this accessible cookbook from the author of How to Instant Pot will help to demystify the whole process. --Epicurious A terrific how-to... In Shumski's estimation, this cooking method is forgiving, flavorful, and foolproof--and his enticing recipes go a long way to prove it. --Publishers Weekly