Book - Sous Vide - 200 Pages

Cooking sous vide in your own kitchen - precise cooking at home

"Cooking sous vide in your own kitchen" is a comprehensive guide to the sous vide cooking technique, combining foundational knowledge for beginners with advanced content for experienced users. The book features over 300 tested time/temperature combinations and detailed descriptions of the results' appearance, flavor, and texture. With 200 informative pages, you'll find both step-by-step instructions and inspiration for everyday meals as well as festive occasions.

Ideal for both food enthusiasts wanting to explore the sous vide technique and experienced chefs looking to refine their skills.

Learn precision cooking with expert guidance

The sous vide technique allows you to cook food at precisely controlled temperatures, resulting in even cooking and optimal texture. The book guides you through the entire process - from the basic principles to advanced techniques. For beginners, there are 10 foolproof recipes to start with, while experienced users can delve into the extensive tables of time/temperature specifications. The book's guidance on customizing recipes gives you the freedom to experiment with your own creations, yielding predictable results.

Practical benefits in the kitchen

With the sous vide technique, you can transform both everyday meals and festive dinners. Chicken breasts become juicy, salmon retains its delicate texture, and even cheaper cuts become tender and flavorful. The book shows you how to prepare food well in advance - even days ahead - and finish it in just 5-10 minutes. This makes the technique particularly valuable when serving many guests. Food is cooked gently at lower temperatures, preserving nutrients, intensifying flavors, and ensuring beautiful, appetizing colors.

Technical details and expert recognition

Published in 2017, this 200-page book contains valuable insights into meat structure, tenderness processes, and how different temperatures affect cooking results. Kenneth Toft-Hansen, winner of Bocuse d'Or 2019 from Svinkløv Badehotel, highlights the book's ability to "significantly elevate the baseline for any cooking" and notes that the numerous time/temperature specifications with flavor descriptions are not compiled elsewhere. The book weighs 850 grams and serves as a valuable reference for your kitchen.

With this book, you receive:

• Over 300 tested time/temperature combinations for various ingredients
• Step-by-step instructions for beginners and advanced techniques for experienced cooks
• Practical advice on integrating sous vide into both everyday and festive meals

You are always welcome to contact our customer service at web@hw.dk for further information.

Frequently asked questions

Does the book require me to have special sous vide equipment?
The book is relevant regardless of the sous vide equipment you have - both circulators and water baths. It focuses on time/temperature relationships that are universal to the technique.

Is the book suitable for vegetarian cooking?
Yes, although the focus is on meat and fish, the book also includes guidance for preparing vegetables such as asparagus and rhubarb using the sous vide technique.

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