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    Sous Vide Better Home Cooking Hardcover

    1 N/A

    10.00 USD(tax included)

    /18.00 USD (Excluding tax)

    Sales unit: 1 piece

    Application number: / Manufacturer: / Model number: 6a7ea0cf571a7e0b729db025 / JAN code: / AS ONE / NAVIS Product number:


    Application number
    Manufacturer
    Model number 6a7ea0cf571a7e0b729db025
    JAN code
    Sales unit 1 piece
    Price 10.00 USD (tax included) / 18.00 USD (Excluding tax)

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    • Additional shipping fees will be charged for this product in Okinawa Prefecture, remote islands, some other areas, and mountain areas. Please note that we may not be able to deliver depending on the region. If we are unable to deliver your order after placing your order, Askul will contact you.
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    Sous Vide Better Home Cooking Hardcover

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    Sous Vide Better Home Cooking Hardcover

    Stock: Slightly

    Delivery date: 2026-07-03 Later
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    58 USD (tax included)

    / 63.8 USD (Excluding tax)

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    Product details Sous Vide: Better Home Cooking: A Cookbook Hardcover Pages are clean. No tears or dog ears. One scuff on hardcover at top of the spine. See photo. Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINE Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens. The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.
    Click here for the manufacturer's site Open in new window Easy to find furniture and interiors! Click here for Askul's general furniture TOP page. Open in new window Consultation on layout, various construction works, and delivery dates! Click here for the ASKUL office creation service. Open in new window

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    • Sous Vide Better Home Cooking Hardcover
    • Sous Vide Better Home Cooking Hardcover
    • Sous Vide Better Home Cooking Hardcover
    • Sous Vide Better Home Cooking Hardcover
    • Sous Vide Better Home Cooking Hardcover
    • Sous Vide Better Home Cooking Hardcover
    • Sous Vide Better Home Cooking Hardcover
    • Sous Vide Better Home Cooking Hardcover
    • Sous Vide Better Home Cooking Hardcover
    • Sous Vide Better Home Cooking Hardcover
    • Sous Vide Better Home Cooking Hardcover
    • Sous Vide Better Home Cooking Hardcover
    • Sous Vide Better Home Cooking Hardcover
    • Sous Vide Better Home Cooking Hardcover
    • Sous Vide Better Home Cooking Hardcover

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