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If you could sum up Vacuum-Sealed Cooking in three words, what would they be?
It helped me to understand that a sous vide would be good to have in my kitchen , as the food would be at a constant temperature and preserve some of the flavor.
A decent book, but there is only so much you can say about cooking in temperature controlled water. I've found better recipes on the web for free
This really is the most authoritative guide to sous vide that I've encountered, with really good background information, a great description of sous vide theory and in-depth explanations of the processes.