Cooking Sous Vide
by Thomas N. England
DK | October 2016 | ISBN-10: 1465453490 | ePUB | 192 Pages | 72 MB

Sous Vide (which is French for "under vacuum") is the process of cooking foods, like meats and vegetables, in sealed bags submerged in a water bath that is maintained at a constant temperature. The result is food that is cooked nearly perfectly because of precise temperature control that virtually eliminates the possibility of over-or under-cooking food. The slow, controlled method of sous vide results in meats and vegetables that have a much more delicate texture than if being cooked at high temperatures.
Cooking Sous Vide covers the basics of how sous vide works, buying the right equipment, how to season sous vide foods, and how to cook sous vide safely, while achieving optimum results. Over 70 recipes, with beautiful color photography, are featured throughout.

About the Author 
https://s22.postimg.org/3ug3f7ti9/thom.jpg
Chef Thom England, as a professional chef, food writer, educator and mentor, has shared his expertise with many aspiring and seasoned chefs for over 20 years. Born and raised in Northern Indiana, Chef England trained in New York at the Culinary Institute of America. He spent much of his professional career in New York as well as Central Indiana. HHe currently serves as program coordinator at the Ivy Tech Hospitality and Culinary Arts program. Additionally, he is active in the community as a local foods activist as co-founder and president of Dig-IN: a non-profit for the promotion of Indiana Food, Beverage, and Agriculture.
Thom is the author of 3 cookbooks including The Idiots Guide: Grilling (2014), The Idiots Guide: Cooking Basics (2015 release date), and Indiana Harvest (2009). Over the years, Chef has had food articles published in several local and national publications