Sous Vide Basics: 100+ Recipes for Perfect Results James Sanbourne An English professor at the

An English professor at the City University of New York's Kingsborough College

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Sous Vide Basics: 100+ Recipes for Perfect Results James Sanbourne An English professor at theWith sous vide cooking, you'll be able to achieve restaurant quality results with little effort and none of cooking's usual guesswork. There are so many uses for the sous vide, well beyond steak (although steak and sous vide are a match made in culinary heaven), and it's not just for experienced cooks. Jay and Jennifer provide all of the how tos and whys, and in no time at all, you'll be creating perfectly cooked sous vide meals that just might have