• Turkey that transcends its humble reputation, with incomparably juicy and succulent breast meat.
• Beef rib roast and boneless leg of lamb, cooked to perfect doneness throughout.
• Butternut squash soup.
• Brussels sprouts with pancetta.
• Spice cake with chocolate glaze.

• Size: 64 pages, 6.75 x 6.75 inches
• Publisher: Paradox Press, November 2010
• Soft cover
• Basic sous vide cooking instructions
• Full color photos
• Step-by-step sous vide recipes for tantalizing holiday appetizers, entrées, side dishes and desserts.

1) Fill a zip-closure cooking pouch with food and/or fluid.
2) Slowly and carefully lower the filled pouch, with the zip closure still open, into the water bath (or into a large pot of cooler water, if you prefer.)
3) The weight of the water in the bath or pot will press against the sides of the pouch and force the air out of it as you lower the zip closure to the surface of the water.
4) Once the zip closure is at the water’s surface and most of the air has been evacuated from the pouch, zip it closed. The zip-sealed pouch should now stay submerged.