MARC record from Internet Archive

LEADER: 03001cam 2200541 i 4500
001 ocn962129426
003 OCoLC
005 20220617004654.0
008 161025t20162016oncaf 001 0 eng
040 $aNLC$beng$erda$cNLC$dIGA$dCCPLG$dOCLCF$dVP@$dJ$W$dNZALP$dGRC$dEQO$dNLC$dHCO$dUKMGB$dNZAUC$dOCLCO$dOCLCQ$dOCLCO
015 $aGBB5H3958$2bnb
015 $a20169068749$2can
016 $a(AMICUS)000044833158
016 7 $a017652231$2Uk
020 $a9780778805236$q(paperback)
020 $a0778805239
035 $a(OCoLC)962129426
050 4 $aTX690.7$b.M33 2016
055 0 $aTX690.7$bM33 2016
082 04 $a641.5/87$223
084 $acci1icc$2lacc
084 $acoll13$2lacc
100 1 $aMcDonald, Chris$q(J. Chris),$eauthor.
245 14 $aThe complete sous vide cookbook :$bmore than 175 recipes with tips & techniques /$cChris McDonald.
264 1 $aToronto, Ontario, Canada :$bRobert Rose,$c[2016]
264 4 $c©2016
300 $a416 pages, 24 unnumbered pages of plates :$bcolour illustrations ;$c26 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
520 $aBecause of their cost and size, sous vide cooking devices were once found only in professional kitchens, but that all changed when affordable models hit the retail market. Home cooks are now embracing sous vide in record numbers. In sous vide cooking, food is sealed in plastic bags and submerged in hot (but not boiling) water for long and slow cooking. The end result is food which is juicy and tender. Cooking sous vide also means that temperatures can be maintained within tenths of a degree, which is essential for certain cuts of meat. The hot water also intensifies favors and the resulting texture of the food is perfect. Chris McDonald is a brilliant chef who has long used sous vide to create sublime dishes and he now brings this expertise to the home cook. His recipes are spectacularly delicious yet easy to execute. Eight pages of step-by-step photos provide all the necessary information to start sous vide cooking.
505 0 $aWhat is sous vide? -- Getting started -- Beef, veal, lamb and venison: the tender cuts -- Beef, veal, lamb and venison: the tough cuts -- Pork -- Poultry and rabbit -- Foie gras and offal -- Fish and seafood -- Ground meat and fish -- Vegetables -- Eggs and sweets -- Sauces and sundries.
650 0 $aSous-vide cooking.
650 6 $aCuisson sous vide.
650 7 $aCOOKING$xMethods$xSpecial Appliances.$2bisacsh
650 7 $aSous-vide cooking.$2fast$0(OCoLC)fst01745343
655 2 $aCookbook
655 4 $aCookbooks.
655 7 $acookbooks.$2aat
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
655 7 $aLivres de cuisine.$2rvmgf
029 0 $aNLC$b000044833158
029 0 $aNLC$b20169068749
029 1 $aUKMGB$b017652231
994 $aZ0$bIME
948 $hNO HOLDINGS IN IME - 58 OTHER HOLDINGS