SOUSVIDE - THE ART OF PRECISION COOKING

By Alex Shannon, Chris Holland and Gary Wooliscroft

Gastsronomy Plus Ltd

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, and fruit recipe ideas. The first British sous vide cookbook, it contains over 100 recipes with a distinctly European flair. 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 a perfect finish. Each recipe has a dish suggestion and chef’s tip. At the start of the book are many different brines, cures, butters and marinades that will sit beautifully with many of the dishes. All measurements use the metric system.