Sous-vide – cooking food to exact timings and temperatures in a hot water bath – is a relatively new technique in the chef’s arsenal, and one that Australian chef and teacher Dale Prentice knows well. In this beautifully photographed book, Prentice carefully explains the principles, and includes recipes from fellow chefs including Wylie Dufresne and J Kenji López-Alt.
At Home with Sous Vide celebrates the gentle art of low-temperature cooking. Discover the way an exact approach to cooking can transform food, and the incredible flavour and texture that can be achieved when cooking meat, fish, eggs, vegetables and even fruit sous vide. Director of Sous Vide Australia, teacher and chef, Dale Prentice provides 74 easy-to-follow recipes, including 37 dishes from some of the world’s most renowned chefs, restaurants and sous vide enthusiasts. Each recipe is beautifully photographed and broken down into step-by-step components. From simple salads to easy dinner recipes for beginners to more elaborate dishes for the confident cook, At Home with Sous Vide takes this amazing new style of cooking out of the restaurant world and into the home.