Ebook Free Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals, by Lisa Q. Fetterman Scott Peabody
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Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals, by Lisa Q. Fetterman Scott Peabody
Ebook Free Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals, by Lisa Q. Fetterman Scott Peabody
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Review
“Sous Vide Made Simple is the perfect guide for harried folks with discerning palates who still want to eat a simple and delicious home-cooked meal. Filled with foolproof master recipes, gorgeous photos, meal prep tips, and tons of spin-off recipes, it’s a game changer!”— MICHELLE TAM, New York Times best-selling cookbook author and creator of Nom Nom Paleo“Lisa has truly made preparing restaurant-quality meals at home a simple and fun journey. Now she shares her knowledge of how to accomplish this with minimal effort in Sous Vide Made Simple.”— PAT LAFRIEDA, third-generation butcher, premier meat purveyor, and author of Meat: Everything You Need to Know“The Nomiku home sous vide machine, and Lisa Fetterman’s firstbook Sous Vide at Home, were a revelation in giving home cooks insight on chef secrets and the type of restaurant-quality meals possible with the Nomiku. In Sous Vide Made Simple, she and her team take a different approach, offering a book full of simple, delicious ways to feed your family while shortening your time in the kitchen and getting creative every day of the week.”— PREETI MISTRY, author of The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul
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About the Author
Lisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of the critically acclaimed cookbook Sous Vide At Home. She has been featured in Wired, MAKE, and Forbes, and was named on both Forbes’ and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. Lisa earned a BA in Journalism from NYU and honed her culinary sensibilities working at some of the top restaurants in the country, including Babbo, Jean-Georges, and Saison. Scott Peabody is a professional chef with more than a decade and a half of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction for Sous Vide Made Simple as well as Sous Vide at Home.Meesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks including The Balsamic Vinegar Cookbook and Savoring the Wine Country, and she is a co-author of Sous Vide at Home. She’s served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins. Her writing and videos have appeared on The Food Network, Tasting Table, Zagat, Michelin, Bravo, and Tastemade.
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Product details
Hardcover: 192 pages
Publisher: Ten Speed Press (October 9, 2018)
Language: English
ISBN-10: 0399582010
ISBN-13: 978-0399582011
Product Dimensions:
8.3 x 0.7 x 10.3 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
20 customer reviews
Amazon Best Sellers Rank:
#18,786 in Books (See Top 100 in Books)
I've had a sous vide cooker for a few years, and I'm always at a loss for what to do with it. I have a few dishes I think it handles perfectly (flank steak, chocolate pots de creme), but aside from those, I usually feel like I don't know what I'm doing. Lately, I've been ordering Nomiku meals, and that's super helpful and convenient, but sometimes I still want something I've cooked for myself. Enter "Sous Vide Made Simple.""Sous Vide Made Simple" is a cookbook dedicated to helping make sous vide cooking, well, simple. It is arranged by protein and contains a handful of master recipes, those recipes you want in your back pocket so you can customize them. These are things like eggs, chicken thighs, steak, and slow-cooked pork, among others, all made with neutral seasoning and cooked to perfection. There are then a few suggestions to spice up the already-cooked staples.I personally love this layout and find it so handy. It means you can cook a ton of a protein in one go, and freeze it for later. Frozen vacuum-packed items reheat perfectly sous vide without losing any quality. Then you can just use those staples to throw together a quicker version of a classic meal. I tried Boeuf Bourguignon Pot Roast (with a few minor modifications) and I was surprised and impressed at the depth of flavor I got in only a half hour of cooking the sauce. I used short ribs au jus I ordered from Nomiku and cut them up to make smaller pieces, then added them into the flavorful sauce. It was a huge hit in our house.Another item I would never have thought to cook sous vide, mushrooms, also turned out remarkably well. Mushrooms are one of the master recipes and as a mushroom lover, I knew I had to try them. In fifteen minutes, I had perfectly cooked mushrooms that then browned perfectly in a pan of butter. It saved a lot of active cooking time, which I always appreciate.The design of the book is extremely user-friendly and is very readable. The recipes are all family-friendly and easy, primarily using ingredients I tend to have in my pantry. Because the main components can easily be made in advance, this is a great cookbook to have in your arsenal if you're on the go frequently.With recipes packed full of flavor and a great layout, this is a cookbook I'll be going back to for convenient and delicious recipes to cook for my family. I definitely recommend giving it a try!
I have quite a few sous vide cookbooks, and in the course of a few days this has become my favourite one.For me, the overall structure of the book makes it more useful than other books. It gives you a "master recipe", instructions on how to sous vide the meat, and then follows it with multiple recipes using the master recipe. This is great for people who want to sous vide enough for a week, refrigerate, and then use it in 5 different recipes over the next few days. The variety of recipes using a single master recipe also gives you a really good sense of how versatile sous vide meat can beMost importantly, the recipes seem really good. The book is fairly new so I have only had time to try three so far, but what I did make came out wonderfully. All the recipes look amazing and I have resolved to try them all, but its a real struggle to not remake those apple chutney pork chops I made last night again for dinner tonight. The other thing I like about the book is that it gives you ideas to that you may not have thought of before, and encourages you to experiment. In fact, right now I am thinking of experimenting with turning the pork master recipe into that "raw" pork tonkatsu I used to love back in Japan.TL;DR: great book for experts and beginners alike, recipes are simple with really good flavours, and I actually learned quite alot despite having done sous vide for years
I am just beginning to earn my sous vide stripes and have scoured the internet for recipes and videos, but even with so much content out there, I LOVE THIS COOKBOOK. It is like my quick reference "bible" on all things sous vide. I have read it cover to cover and keep it close at hand when cooking sous vide. The author goes to painstaking lengths to keep things in an organized and easy to understand order. I love how she describes what she likes but also gives alternative suggestions in case you prefer your food at a different texture or doneness (e.g. eggs). Right out of the gate, I made perfect sous vide "poached" eggs. The yolks were so silky that I completely skipped the sauce. I fed a group of 13 people with ease using this method. I have only had a chance to make maybe 4 recipes in this book so far, but the basic teachings have given me confidence to make my own recipes without fear of messing it up. I definitely recommend this cookbook. Cheers!
Sous vide makes it possible for us to cook like pros at home. But it can be a little bit of a production and takes an investment of time upfront (virtually all passive time, but time nonetheless). What I love about this cookbook, is that it lays out very simply how to prepare a master recipe (for us, typically, chicken, pork or fish) to start, then make interesting spinoff meals with entirely new flavor profiles easily and quickly. Each recipe offers interesting context, clear instructions, compelling photography and handy tips and shortcuts. The cookbook is sprinkled with some fun, one-off bonus recipes, too. It has quickly become a go-to cookbook for us, and has taken over the cookbook stand on our kitchen island. My husband is a big fan of the Drunken Noodles made from the master recipe for Quick-Cooked Pork.
I have already made two "master recipes" from this book and find them very simple and clear. Having these foundations mean the meal possibilities are endless. As a side note - cooking sous vide really simplified my life, but and saved me a lot of money. With a little advanced planning, one can turn a cheap chunk of meat into a succulent main course. What I love the most is the ability to prepare several things in one go, and enjoy them throughout the week - without risk of it being dried out, or having a funky texture.
The more sous vide recipes I review, the more I wish I had not invested in the equipment. I can cook better or comparable meals faster without this. Just another cooking gadget gimmick I could have lived without.
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