When you cook sous vide, you adjust your cooking to your schedule instead of your schedule to your cooking, and this book will show you how.
Each section begins with an easy four-step sous vide recipe with less than 15 minutes hands-on time, followed by recipes for simple serving variations. From one sous vide poultry recipe, you can cook an easy meal and have additional portions, sealed in airtight cooking pouches and stored in the freezer or refrigerator, for future recipes. Chicken teriyaki with bok choy and mushrooms; chicken with artichokes, sun-dried tomatoes, and spinach; chicken marinara—all from one sous vide poultry recipe, finished and ready-to-serve in the time it takes to make a salad and set the table.
- Soft cover
- Publisher: Paradox Press, November 2011
- 64 pages
- 8 x 9 inches
- Full-color photos
- Step-by-step sous vide recipes