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.