The Everything Guide To Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home (Everything: Cooking), by Steve Cylka
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The Everything Guide To Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home (Everything: Cooking), by Steve Cylka
Download PDF Ebook The Everything Guide To Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home (Everything: Cooking), by Steve Cylka
Try cooking under pressure!
Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. When cooking foods under careful temperature control, you get incredible results--no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes including:
- Eggs Florentine
- Honey Garlic Chicken Wings
- Flank Steak, Apricot, and Brie Bites
- Pumpkin and Apple Soup
- Bacon and Egg Potato Salad
- Risotto with Parmesan and Cheese
- Sous Vide Chicken and Caesar Salad
- Thai Pork Chops with Green Curry Sauce
- Rum Raisin and Pecan Rice Pudding
- Egg Nog
- Amazon Sales Rank: #11263 in Books
- Published on: 2015-06-03
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x .63" w x 8.00" l, .84 pounds
- Binding: Paperback
- 288 pages
About the Author
Steve Cylka is a recipe developer, food photographer, blogger, and brand ambassador. Steve specializes in sous vide along with other forms of modernist cuisine, grilling, and smoking. He is the creator of The Black Peppercorn, a website featuring original recipes detailed sous vide machine reviews. Steve has worked with major brands, including Sous Vide Supreme, Cuisinart, Crockpot, and Foodsaver, to test sous vide machines and other kitchen appliances, and has developed recipes for use in various appliance cookbooks. His work has appeared in Sous Vide Supreme, Chefs Catalog, Bradley Smoker, and the Times-Picayune. He lives in Ontario, Canada.
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Most helpful customer reviews
8 of 9 people found the following review helpful. Great place to start learning to cook Sous Vide! By Janice Smith If you've never tried sous vide cooking before, this is a great place to start. Steve gives you honest product reviews on various sous vide machines, so that you're educated before you buy - giving you the options and price-point that works for YOU. Sure, there are "prettier" cookbooks out there, but frankly I've got a lot of dazzling cookbooks sitting on my shelf that are impractical - either by the ridiculously bizarre ingredients or by the "must-have" equipment that I simply don't own. While full colour photos would make this book exceptional (which by the way is the only reason for the 4 stars instead of 5), it's the content that counts! Steve's recipes have been carefully thought out, tried, tested and "family-approved". I like that he includes little tips and tricks that one might find helpful. There are recipes in here of things that I would never believe could be made in a sous vide! I'm anxious to really get going with it now!! I'm already looking forward to Steve's next cookbook. I see he has an entire chapter in the Bradley Smoker Cookbook as well. Beautiful colour photos in his section there! Lots of good things yet to come from Steve in "The Black Peppercorn" kitchen.
4 of 4 people found the following review helpful. So helpful By 2cat mom excellent for a novice like me, helpful hints, recipes and how to directions - even covers a variety of Sous Vide machines. If you are a beginner like me - TRY this one
6 of 8 people found the following review helpful. The Black Peppercorn does it again! By DanceMom13111 Wow, this cookbook covers everything, stuff I never would have imagined could be cooked in a sous vide and that you can try even if you don't own one!! I love the detailed, step-by-step instructions for each of the UNIQUE recipes in this book. It's no wonder, though very unfortunate, that Steve's recipes are constantly being copied without him getting the proper credit for the original thought and effort that he clearly puts into each one. The only reason that I'm not giving this cookbook a 5-star rating is because I have only tried a handful of recipes so far, but each one has been delicious and I find the 'tip and tricks' that he adds to some of the recipes also very helpful. It is not the 'prettiest' cookbook that I own but I've paid twice the amount for cookbooks that are collecting dust on a shelf because there is no content. This cookbook is one that I will always be keeping close at hand and that I will be happy to earmark the page when I enthusiastically find another of his "I have to make this again!" recipes! This latest cookbook, as well as just about everything on The Black Peppercorn, continue to inspire me and give me a joy of cooking that I never would have thought possible. Thanks Steve, your passion and talent are evident in the quality of the recipes you create, well done, I look forward to the next one!
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