Sous vide kookboek (Hubertus Tzschirner, Thomas A. Vilgis)
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Slow cooking of vacuum-packed foods at a low temperature
The sous vide cookbook extensively explains and substantiates the theory and basic principles of vacuum cooking (sous vide), introduces the necessary kitchen utensils and offers the perfect guideline for this top-class cooking technique with more than 60 creative recipe ideas.
A very extensive description of the background and techniques of sous vide cooking, with a lot of attention to hygiene.
From meat to dessert, basic recipes and a chapter on marinating under pressure, this book is full of tips to get started with sous vide cooking right away!
- Dutch
- Hardcover
- 9789048309085
- Pressure: 1
- September 2013
- 256 pages
Written in Dutch.
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Schoterhoek 2, 2441 LD, Nieuwveen
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+31853012306
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+31853012306
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In the summer of 2015 we discovered sous vide, and we have been obsessed with it ever since. Dinners, parties and barbecues have always been a resounding success. "How do you do that?" And we are happy to tell and demonstrate how easy it is for everyone to deliver culinary perfection with sous vide. We grant everyone this convenience and pleasure! That is why we are at your service with a wide range of high-quality products and know-how so that we can answer all your questions well, because: knowledge makes the difference! 
