Sous Vide Cooking Made Simple - by Christina Wylie (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>The sous vide, the affordable and revolutionary cooking device now available everywhere, cooks any food for every meal to perfection. In this simple and easier-to-use edition of <i>The Sous Vide Kitchen</i>, join Anova sous vide recipe developer, Christina Wylie, and take your skills to the next level!</b> <p/> If you own a sous vide machine, <b>chances are you've tried it out</b> by cooking burgers, steak, and pork. But that's just the beginning. For years, <b>restaurants have used sous vide </b>to perfectly cook a wide variety of foods, including eggs, vegetables, and more. Now you can do the same in your home kitchen! <p/> Use sous vide to make the <b>perfect breakfast of soft boiled eggs</b>, then go further and learn how to use it to make <b>scrambled eggs</b>, <b>overnight oatmeal</b>, and other breakfast staples. For lunch, try topping your salad with perfectly cooked sous vide<b> tuna or salmon </b>(the secret is a short brine). For dinner, the options are endless. Choose from Asian dishes like <b>Char Siu Pork Loin</b> and <b>Miso-Marinated Cod</b>, reinvent a favorite with the <b>Deconstructed Beef Wellington</b> or <b>Spicy Southern-Fried Chicken</b>, or enjoy a surprisingly simple <b>48-Hour Beef Brisket</b>. Finish the meal with a sous vide twist on <b>cheesecake </b>or a nightcap of homemade spiced rum (speed-infused using sous vide, of course). <p/> With recommended<b> times and temperatures for every recipe</b>, unique <b>combinations</b> of sous vide with other cooking techniques, and <b>more than 70 recipes</b> to explore, this book will help you get the most out of sous vide.<p/><br></br><p><b> About the Author </b></p></br></br><p><b>Christina Wylie</b> is an award-winning journalist, food writer, luxury travel writer, radio host, and recipe creator. She has been published in <i>The Times</i>, <i>Time Out</i>, <i>Traveler's Digest</i>, <i>Broadsheet</i>, <i>Wining & Dining</i>, and many other international and national publications. In 2012, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB, for which she now leads a team of 50 writers based all across Australia. Christina also works as an official sous vide recipe creator for Anova Culinary. You can find her online at facebook.com/thegabmag and twitter.com/thegabmag.</p></p>
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