Author Description

Translated from the French, sous vide means 'under vacuum' and involves sealing food in a bag before immersing it in a water bath and cooking it slowly at a low temperature. The result is perfectly cooked food that acquires a rich flavor from being simmered in its own juices. In this cookbook, the Gourmet Masters pass on their many years of knowledge and experiences to you, and you have also set out to find new, tasty and easy-to-follow recipes. This cookbook will take you by hand and simply show you how to get the best out of your food without much effort. Inside, you will discover: -Cooking tables to achieve perfect results -Information on the subject of sous vide -The best tips and tricks -delicious and varied recipes -The recipes are divided into: -Appetizers -Main courses -Desserts