Sous Vide : The Art of Precision Cooking. Questo articolo non è disponibile.Sous Vide : The Art of Precision Cooking

SOUS VIDE - The Art of Precision cooking is a glimpse into the world of sous vide cooking showcasing everything from curing and smoking techniques to fish, meat, vegetables, fruit and butter recipe ideas. This is the 1st British sous vide recipe book with over 100 recipes. Each recipe is based around the core product within it, whether that is meat, fish or vegetables and the sous vide times and temperatures to achieve our perfect finish. We have then given a dish suggestion and chef's tip, these aren't designed to be prescriptive and the most important thing is you are having fun and cooking something you enjoy. At the start of the book we have many different brines, cures, butters and marinades that will sit beautifully with many of the dishes. Hopefully this will get your creativity flowing as to what you would like to do and if you want to present the dishes we have suggested then that's great - you won't be disappointed. Recipes for beef, pork, lamb, game, chicken, turkey, duck, fish, vegetables, fruits, sauces and even yogurt and ice cream bases make this a welcome addition to your recipe book library.

Our Chef Director Chris Holland head chef of The Alderley Restaurant at the prestigious Alderley Edge Hotel near Macclesfield began his love affair with Cheshire when he left his native Lancashire for a commis chef apprenticeship at Wilmslow's Stanneylands Hotel. But it was at Mere Country Club, near Knutsford, that he began to learn the precision of fine dining that has been a trademark since moving to The Alderley Restaurant in 1996 and becoming head chef seven years ago.