Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals [A Cookbook] - Hardcover

Fetterman, Lisa Q.; Peabody, Scott; Halm, Meesha

Hardcover

ISBN 10: 0399582010 ISBN 13: 9780399582011

Verlag: Ten Speed Press, 2018

Inhaltsangabe

A follow-up to the successful Sous Vide at Home, with 65 recipes for easy weeknight meals using this popular cooking technique to greatest effect.

Sous Vide Made Simple couples the home sous vide machine with a do-ahead approach to help you streamline your cooking. The book centers around foolproof master recipes for flawless meat, poultry, fish, and vegetables that can be made quickly and easily (and in advance!) with your home immersion circulator, and then 50 spin-off recipes for turning these into crowd-pleasing full meals. Nearly all of the recipes can be prepped in advance, and then finished using a conventional cooking method, and on the table in under an hour.

Unlike other sous vide cookbooks, Sous Vide Made Simple isn't just meat and potatoes, instead, it's packed with vegetables, lighter fare, and globally inspired food, like Grilled Fish Tacos with Mango Salsa, Cauliflower Steaks with Almonds and Kalamata Yogurt Sauce, Carnitas Tacos with Salsa Verde, and Eggplant Shakshuka—as well as improved classics like Beef Bourguignon Pot Roast and Grilled Pork Chops with Apple Chutney—and every recipe is accompanied by a beautiful photograph.
 
Partly a how-to manual and partly a cookbook, Sous Video Made Simple gives the home cook, sous vide novice and old pro alike, all the information and encouragement to incorporate sous vide technology into a delicious everyday cooking repertoire. 
 

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Über die Autorin bzw. den Autor

Lisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of the critically acclaimed cookbook Sous Vide At Home. She has been featured in Wired, MAKE, and Forbes, and was named on both Forbes’ and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. Lisa earned a BA in Journalism from NYU and honed her culinary sensibilities working at some of the top restaurants in the country, including Babbo, Jean-Georges, and Saison. 
 
Scott Peabody is a professional chef with more than a decade and a half of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction for Sous Vide Made Simple as well as Sous Vide at Home.

Meesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks including The Balsamic Vinegar Cookbook and Savoring the Wine Country, and she is a co-author of Sous Vide at Home. She’s served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins. Her writing and videos have appeared on The Food Network, Tasting Table, Zagat, Michelin, Bravo, and Tastemade.

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With affordable home machines becoming widely available, sous vide cooking has dramatically increased in popularity. And with this popularity, there is more demand for weeknight-friendly sous vide recipes. Sous Vide Made Simple satisfies this demand with foolproof master recipes for flawless meat, poultry, fish, and vegetables that can be made quickly and easily (and in advance!) with your home sous vide machine, and then 50 spin-off recipes for turning these into crowd-pleasing full meals. Unlike the competition, Sous Vide Made Simple isn't just meat and potatoes, instead, it's packed with vegetables, lighter fare, and globally inspired food, like Salmon Tacos with Avocado and Chipotle, Cauliflower Steak with Capers and Lemon, Carnitas Quesadilla, and Thai Red Curry, as well as improved stand-bys like New England Pot Roast. From a tested author and trusted sous vide maker, and with every recipe photographed, this book makes sous vide cooking accessible to every home cook.

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INTRODUCTION 

“What’s for dinner?” These seemingly innocent words can strike dread in the heart of anyone managing a busy household. If you know me (or have read my first book), you know how much I love cooking. But after a long day at the office, juggling errands and kids, the prospect of getting even a simple dinner on the table can feel like climbing Everest. The last thing I want is for cooking to feel like yet another chore on my to-do list.

When my husband and I launched Nomiku as the first sous vide company geared toward home cooks, I managed to find the energy to make elaborate meals in between long hours at the office. But that, as my coauthor and friend Meesha is wont to say, was BC—Before Children. Five years later, my passion for cooking delicious meals at home hasn’t slowed down, but neither has life. As my company continues to grow, so do the two mini people I created—my wonderful son and daughter, Zech and Mari. Crazy busy has become my norm.

Then I had a revelation. While I was crisscrossing the country evangelizing sous vide as the perfect tool for making exceptional restaurant-quality meals at home, it dawned on me that it could solve the unglamorous but more pressing challenge of getting food on the table every night.

Despite its rapidly expanding popularity, sous vide—the technique of cooking sealed food in a precise temperature water bath—is still widely misunderstood as something meant only for top chefs and other culinary obsessives. Even among those who already own home immersion circulators—1 million converts and counting—it still tends to be reserved for special occasions or ambitious projects. I want to change all that! That’s why I launched Nomiku Meals, a frozen-food meal delivery service that brings ready-to- reheat sous vide meals to your door. But for those of us who want both convenience an  the satisfaction of cooking a homemade meal, this book teaches you how to prepare your own delicious sous vide weeknight meals with ease.

In contrast to my first book, Sous Vide at Home, which showed ambitious home cooks how to re-create
elaborate dishes like duck confit and butter-poached lobster, this book is aimed at home cooks (sous vide novices and old hands alike) who simply want to make delicious everyday meals with readily available ingredients and with minimal effort. The key is preparing everyday standbys like chicken or salmon in advance, to be used as the building blocks for an endless variety of delicious, unfussy meals on short notice. I want you to be able to come home from work, open up your fridge, and quickly whip up a tasty, nutritious dinner—which is why you won’t find me calling for exotic ingredients that will take up more of your precious time to hunt down. The recipes in this book require only common ingredients that you either already have in your pantry or can easily pick up at a local Mexican bodega, Asian market, or in the international aisle of a grocery store. And anything you can’t sleuth out on foot can be ordered online and shipped to your door. Whether you’re craving cheesy chicken parm, juicy grilled pork chops, or Korean barbecue–style beef, the recipes in this book are impressive enough to serve to guests, yet quick and simple enough to make for your family on a Monday night.

Details zur Ausgabe

• Verlag: Ten Speed Press
• Erscheinungsdatum: 2018
• Sprache: Englisch
• ISBN 10: 0399582010
• ISBN 13: 9780399582011
• Einband: Gebundene Ausgabe
• Auflage: 1
• Anzahl der Seiten: 192
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: GPSR Kontakt; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Deutschland