2012, ISBN: 9783875150674
Matthaes Verlag, Hardcover, Publiziert: 2012-07-05T00:00:01Z, Produktgruppe: Book, Hersteller-Nr.: 35064589, Verkaufsrang: 7846362, Subjects, Books, Matthaes Verlag, 2012
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2012, ISBN: 9783875150674
Matthaes Verlag, Hardcover, Publiziert: 2012-07-05T00:00:01Z, Produktgruppe: Book, Hersteller-Nr.: 35064589, Verkaufsrang: 7832044, Subjects, Books, Matthaes Verlag, 2012
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2012, ISBN: 9783875150674
Matthaes Verlag, Hardcover, Publiziert: 2012-07-05T00:00:01Z, Produktgruppe: Book, Hersteller-Nr.: 35064589, Verkaufsrang: 7829792, Subjects, Books, Matthaes Verlag, 2012
amazon.com Linda's Unique Boutique Frais d'envoiIn Stock. Real shipping costs can differ from the ones shown here. (EUR 3.52) Details... |
2012, ISBN: 9783875150674
Matthaes Verlag, Hardcover, Publiziert: 2012-07-05T00:00:01Z, Produktgruppe: Book, Hersteller-Nr.: 35064589, Verkaufsrang: 7816811, Subjects, Books, Matthaes Verlag, 2012
amazon.com Linda's Unique Boutique Frais d'envoiIn Stock. Real shipping costs can differ from the ones shown here. (EUR 3.52) Details... |
2012, ISBN: 9783875150674
Matthaes Verlag, Hardcover, Publiziert: 2012-07-05T00:00:01Z, Produktgruppe: Book, Hersteller-Nr.: 35064589, Verkaufsrang: 7811824, Subjects, Books, Matthaes Verlag, 2012
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2012, ISBN: 9783875150674
Matthaes Verlag, Hardcover, Publiziert: 2012-07-05T00:00:01Z, Produktgruppe: Book, Hersteller-Nr.: 35064589, Verkaufsrang: 7846362, Subjects, Books, Matthaes Verlag, 2012
2012, ISBN: 9783875150674
Matthaes Verlag, Hardcover, Publiziert: 2012-07-05T00:00:01Z, Produktgruppe: Book, Hersteller-Nr.: 35064589, Verkaufsrang: 7832044, Subjects, Books, Matthaes Verlag, 2012
2012
ISBN: 9783875150674
Matthaes Verlag, Hardcover, Publiziert: 2012-07-05T00:00:01Z, Produktgruppe: Book, Hersteller-Nr.: 35064589, Verkaufsrang: 7829792, Subjects, Books, Matthaes Verlag, 2012
2012, ISBN: 9783875150674
Matthaes Verlag, Hardcover, Publiziert: 2012-07-05T00:00:01Z, Produktgruppe: Book, Hersteller-Nr.: 35064589, Verkaufsrang: 7816811, Subjects, Books, Matthaes Verlag, 2012
2012, ISBN: 9783875150674
Matthaes Verlag, Hardcover, Publiziert: 2012-07-05T00:00:01Z, Produktgruppe: Book, Hersteller-Nr.: 35064589, Verkaufsrang: 7811824, Subjects, Books, Matthaes Verlag, 2012
Données bibliographiques du meilleur livre correspondant
Auteur: | |
Titre: | |
ISBN: |
Cooking Sous Vide or cooking in a vacuum offers a tremendous spectrum of different uses in both professional kitchens and in the home. Deliciously tender, juicy meat and fish dishes, being able to cook food so that it is exactly and perfectly done, a minimal loss of weight during cooking while at the same time retaining nutrients, aroma and vitamins - all that is sous vide cooking, and more.The preconditions for excellent results are the high quality of the food products used, the special processes tailored to sous vide cooking as well as knowing what the process is and how it works.Heiko Antoniewicz, one of the pioneers of modern cuisine, has been studying this cooking process for a long time and in great depth. In this book he has drawn on all his experience to offer not only practical knowledge, applications, advice and suggestions but also more than 100 wonderful sous vide recipes for fish, meat, vegetables and fruit dishes. In many cases it is Antoniewicz' special little tips, for instance that garlic should definitely be blanched before adding to a sous vide pouch or that only very young garlic should be used that make this book so very useful. The recipes include information as to the kind of pouch to be used, what degree of vacuum is best, the cooking times as well as the temperatures of the water bath or combisteamer, all in clear, easy to read tables.The theoretical chapters include ground-breaking details from Douglas Baldwin and detailed information about vacuum creation, water baths and combisteamers.With amazing photography, fantastic design and excellent food styling - this is a sous vide book as only Antoniewicz can write it.
Informations détaillées sur le livre - Cooking Sous vide
EAN (ISBN-13): 9783875150674
ISBN (ISBN-10): 3875150678
Version reliée
Date de parution: 2012
Editeur: Matthaes Verlag
328 Pages
Poids: 1,691 kg
Langue: Englisch
Livre dans la base de données depuis 2009-12-28T20:10:56+01:00 (Zurich)
Page de détail modifiée en dernier sur 2022-01-28T09:19:13+01:00 (Zurich)
ISBN/EAN: 9783875150674
ISBN - Autres types d'écriture:
3-87515-067-8, 978-3-87515-067-4
Autres types d'écriture et termes associés:
Auteur du livre: heiko antoniewicz, matthaes, laß heiko, douglas young
Titre du livre: sous vide, cooking for you alone, heiko
Données de l'éditeur
Auteur: Heiko Antoniewicz
Titre: Cooking Sous vide
Editeur: Matthaes Verlag
328 Pages
Date de parution: 2012-07-05
Stuttgart; DE
Imprimé / Fabriqué en
Poids: 1,687 kg
Langue: Anglais
74,90 € (DE)
77,00 € (AT)
No longer supplied by us
215mm x 275mm x 27mm
durchg. farb. Abb.
BB; GB; Hardcover, Softcover / Ratgeber/Essen, Trinken/Themenkochbücher; Kochen mit speziellem Zubehör, Geräte, Utensilien oder Techniken; Sous vide; Kochkunst; Sous-vide; Garen; Vakuum; Profikoch; Profiküche; Sous-vide-Verfahren; Garverfahren; Garmethode; Kochen: Gerichte und Menüs / Mahlzeiten
1 Theory Explaining the important basic principles of sous vide, including background knowledge, and how to use sous vide sensibly. 2 Meat When cooked at between 56 °C and 72 °C meat becomes very tender. The more connective tissue there is, the longer the cooking time. 3 Fish Cooking temperatures between 38 °C and 65 °C and top fresh quality achieves excellent results. 4 Vegetables These are cooked at temperatures of between 68 °C and 98 °C. Raw vegetables can be marinated “in their own juices”. 5 Fruit The sous vide process enhances the taste of fruit without it oxidising. Marinating works well with the fruit sealed in a vacuum pouch. 6 Service Basic recipes, glossary, recipe index – in short, everything that makes this book easy to use!Autres livres qui pourraient ressembler au livre recherché:
Dernier livre similaire:
9781465453495 CKNG SOUS VIDE: Discover The Low-temperature, Vacuum-sealed Method For Cooking Perfect Food Ever (England, Thomas N.)
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