Isbn: 9781984822284 - sous vide: better home cooking: a cookbook (16 Ergebnisse)

Hardback. Zustand: Good. Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINE Whether he's working with fire and a pan, your grandpa's slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide-a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath-used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens. The beauty of sous vide is its ease and consistency-it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method's creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish. Praise for Sous Vide "High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . Hugh Acheson writes with such charm that he can make warm water interesting."-Publishers Weekly.…

Hardcover. Zustand: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Zustand: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

hardcover. Zustand: Like New. Most items will be dispatched the same or the next working day. An apparently unread copy in perfect condition. Dust cover is intact with no nicks or tears. Spine has no signs of creasing. Pages are clean and not marred by notes or folds of any kind.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Zustand: New. pp. 288.

Zustand: New. In English.

Hardcover. Zustand: Brand New. 287 pages. 10.25x7.75x1.00 inches. In Stock.

Zustand: New. 2019. Hardcover. . . . . . Books ship from the US and Ireland.

Zustand: NEW.

Buch. Zustand: Neu. Neuware - Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINEWhether he's working with fire and a pan, your grandpa's slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous videa method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bathused to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.The beauty of sous vide is its ease and consistencyit can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method's creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.Praise for Sous Vide"High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting."Publishers Weekly.…

Zustand: New. HUGH ACHESON is the chef/partner of the restuarants Five &amp Ten, The National, and Empire State South, named restaurant of the year by Atlanta magazine. He is winner of two 2011 James Beard Awards for Best Chef Southeast and Best American Cookbook.

Buch. Zustand: Neu. Sous Vide | Better Home Cooking | Hugh Acheson | Buch | Einband - fest (Hardcover) | Englisch | 2019 | Random House USA Inc | EAN 9781984822284 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.