{"product_id":"sous-vide-at-home-the-modern-technique-for-perfectly-cooked-meals-a-cookbook-spiral-bound-lisa-q-fetterman-meesha-halm-scott-peabody-and-monica-lo","title":"Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tCONTENTS \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eForeword by Dominique Crenn 1 \n\u003cbr\u003e Preface: Nomiku, A Love Story 3 \n\u003cbr\u003e Introduction 5 \n\u003cbr\u003e Getting Started 11 \n\u003cp\u003e\u003c\/p\u003eEGGS 19 \n\u003cbr\u003e FISH AND SHELLFISH 39 \n\u003cbr\u003e POULTRY 69 \n\u003cbr\u003e MEATS 115 \n\u003cbr\u003e VEGETABLES 169 \n\u003cbr\u003e DESSERTS 199 \n\u003cbr\u003e COCKTAILS AND INFUSIONS 229 \n\u003cbr\u003e BASICS, SAUCES, AND CONDIMENTS 255 \n\u003cp\u003e\u003c\/p\u003eMeasurement Conversion Charts 272\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tLisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of \n\u003ci\u003eSous Vide Made Simple. \u003c\/i\u003eShe has been featured in \n\u003ci\u003eWired\u003c\/i\u003e, MAKE, and \n\u003ci\u003eForbes\u003c\/i\u003e, and was named on both \n\u003ci\u003eForbes\u003c\/i\u003e' 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. \n\u003cp\u003e\u003c\/p\u003eScott 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 \n\u003ci\u003eSous Vide Made Simple\u003c\/i\u003e as well as \n\u003ci\u003eSous Vide at Home\u003c\/i\u003e. \n\u003cp\u003e\u003c\/p\u003eMeesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks including \n\u003ci\u003eThe Balsamic Vinegar Cookbook\u003c\/i\u003e and \n\u003ci\u003eSavoring the Wine Countr\u003c\/i\u003ey, and she is a co-author of \n\u003ci\u003eSous Vide Made Simple\u003c\/i\u003e. 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Food has changed. Cooking has changed. Now we must choose our guides to show us the new ways of creating fantastic meals, and one of my favorite guides is the visionary Lisa Fetterman, who has such dynamic zeal for the act of cooking that it is hard not to follow her ebullient lead. \n\u003ci\u003eSous Vide at Home \u003c\/i\u003egives every home cook the techniques and recipes they need to revolutionize the way they make food.\" \n\u003cb\u003e--Hugh Acheson, author of \u003ci\u003eA New Turn in the South\u003c\/i\u003e and chef\/owner of Five \u0026amp; Ten, Empire State South, The National, and The Florence\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Lisa is an obsessive visionary who just wants to make the modern world a tastier, inspired place. As a curious home cook turned neurotic chef, bringing professional techniques into the home kitchen is always a thrill. The ability to cook sous vide with an immersion circulator on and off the clock excites me to no end!\" \n\u003cb\u003e\u003cb\u003e--\u003c\/b\u003eChristina Tosi, chef\/founder\/owner of Milk Bar\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Lisa has taken what is viewed as the chef's trick and turned it into another great tool for the home cook. With great recipes and easy to follow instructions, \n\u003ci\u003eSous Vide at Home\u003c\/i\u003e will make Nomiku the new crockpot.\" \n\u003cb\u003e\u003cb\u003e--\u003c\/b\u003eChris Cosentino, \u003ci\u003eTop Chef Masters\u003c\/i\u003e winner and chef\/owner of Cockscomb\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eSous Vide at Home\u003c\/i\u003e is a welcome introduction to the most important kitchen innovation of recent times: precise low-temperature cooking, which makes it easier than ever for chefs and home cooks alike to get consistently delicious results.\" \n\u003cb\u003e\u003cb\u003e--\u003c\/b\u003eHarold McGee, author of \u003ci\u003eOn Food and Cooking\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"A great compendium of delicious techniques culled from restaurant innovation and brought to the home in a fashion that simplifies cooking a meal rather than complicating it.\" \n\u003cb\u003e\u003cb\u003e--\u003c\/b\u003eLars Williams, research and development chef at noma \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"This is a terrific introduction to one of the most popular new cooking tools, and a fine accompaniment to the appliance.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly \u003c\/i\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"Any chef worth her kosher salt will tell you that sous vide (or, cooking vacuum-sealed food in a water bath at a controlled temperature) is a miracle technique and easier than you think. Lisa Fetterman's book makes the technique remarkably approachable with recipes that would be interesting and worthwhile even if sous vide didn't make them easy enough to make in your sleep.\" \n\u003cb\u003e--Susan T Chang, NPR\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 07\/04\/2016 (EAN 9780399578069, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Fetterman, Lisa Q\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e November 01, 2016\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Special Appliances|Cooking|Methods|Slow Cooking|Cooking|Methods|Professional\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Sous-vide cooking|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399578069\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B09XWLVT41ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780399578069\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46999967858819,"sku":"SP-9780399578069","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780399578069_1753762089909.png?v=1776828022","url":"https:\/\/sebink.com\/products\/sous-vide-at-home-the-modern-technique-for-perfectly-cooked-meals-a-cookbook-spiral-bound-lisa-q-fetterman-meesha-halm-scott-peabody-and-monica-lo","provider":"Sebink","version":"1.0","type":"link"}