HOW TO SOUS VIDE: Easy, Delicious Perfection Any Night of the Week
The technique is called sous vide and now with sous vide devices affordable and available you can, too. Shumski explains step by step the process, timing, precise temperatures by ingredient, best techniques, and ins and outs of the equipment. Fully illustrated in color.
Format: Paperbound
Pages: 234
Publisher: Workman
ISBN: 9781523512331
Item #: 9015175
Published at $19.95
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