C.H.I.P.S. HOME PAGE
CULINARY CATALOG
TITLE LIST
MANUAL ORDER FORM
ONLINE ORDER FORM
QUESTIONS COMMENTS

Cooking Sous Vide from C.H.I.P.S.

Cooking Sous Vide
by Heiko Antoniewicz

Now available in English, Cooking Sous Vide is a first-class, practical manual from Heiko Antoniewicz, an acclaimed pioneer of modern cuisine.

Cooking Sous Vide offers not only practical knowledge, applications, advice and suggestions but also more than 100 wonderful sous vide recipes for fish, meat, vegetables and fruit dishes. It explains the special processes tailored to sous vide cooking as well as knowing what the process is and how it works.

Each recipe include clear, easy to read tables providing information on:

  • the kind of pouch to be used
  • what degree of vacuum is best
  • the cooking times
  • the temperatures of the water bath or combisteamer

Other chapters include detailed information about vacuum creation, water baths and combisteamers.

With amazing photography, fantastic design and excellent food styling – this is a sous vide book as only Antoniewicz can write it.

Contents

1. Theory
Explaining the important basic principles of sous vide, including background knowledge, and how to use sous vide sensibly.

2. Meat
When cooked at between 56°C and 72°C meat becomes very tender. The more connective tissue there is, the longer the cooking time.

3. Fish
Cooking temperatures between 38°C and 65°C and top fresh quality achieves excellent results.

4. Vegetables
These are cooked at temperatures of between 68°C and 98°C. Raw vegetables can be marinated "in their own juices".

5. Fruit
The sous vide process enhances the taste of fruit without it oxidising. Marinating works well with the fruit sealed in a vacuum pouch.

6. Service
Basic recipes, glossary, recipe index - in short, everything that makes this book easy to use!

Index

click here to see books of related interest

ORDER NOW

Cooking Sous Vide
by Heiko Antoniewicz
Hardcover • Full-page color photographs throughout
Tables, figures, flowcharts, diagrams
2012 • 328 pages • 8.5" x 11" • $169.95 + shipping
ISBN: 9783875150674
Texas residents please add 6.75 % sales tax

copyright © 1997-2015 Culinary and Hospitality Industry Publications Services