The Sous Vide Cookbook - by Williams Sonoma Test Kitchen (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>This compact, yet comprehensive guide to cooking sous vide shows home cooks how to master the art of cooking with vacuum-sealed ingredients for restaurant-style precision and advance preparation perfection. </b> <p/>Includes an introduction to sous vide cooking with special sections on vacuum sealing in plastic, water immersion, and cooking times, as well as recipes for a range of dishes featuring meat, poultry, seafood, vegetables, and desserts. <p/>Sample recipes: Steak-Frites with Rosemary Garlic Butter; Honey-Dijon Salmon with Maple-Glazed Carrots; Pork Chops with Jalapeño-Agave Nectar Salsa; Chicken Thighs with Lemon, Honey & Green Olives; Greek Lamb Chops with Minted Yogurt; Chipotle-Butternut Squash Soup; Risotto with Kale Pesto, Mozzarella & Cherry Tomatoes; Ginger Shrimp with Baby Bok Choy; and Chai-Spiced Apple Pie.<p/><br></br><p><b> About the Author </b></p></br></br>Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. <p/>The Williams-Sonoma Test Kitchen spearheads the development of culinary content for the brand's catalog, website, blog, social media programs, cooking schools, and special events. <p/>
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