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150278

Sous-Vide: Cooking in a Vacuum

LAST COPY!!!


Price:		$114.00

This cooking method, developed in the late 60s, has been accepted by first-class chefs for some time.

The 'Top Hundred' routinely use this method in their cooking.

So that everyone can experience the improved taste using the easy and uncomplicated 'sous-vide' cooking method, Viktor Stampfer has created over 70 recipes: from the extra-tender braised calf cheeks with sautéed vegetables to succulent Alaskan halibut on curried vegetables or dumplings with cherry ragout – each is a delight.

German-English edition.

Specification

Publisher	Matthaes
Year Published	2008
Format	Hardcover, 256 pages, color photos throughout
Language	English and German together
Dimensions	21.5 cm x 27.5 cm
Author	Viktor Stampfer
ISBN	9783875150278