At Home with Sous Vide by Dale Prentice

Sous Vide: A New Approach to Cooking

At Home with Sous Vide celebrates the gentle art of low-temperature cooking. Discover the way an exact approach to cooking can transform food, and the incredible flavour and texture that can be achieved when cooking meat, fish, eggs, vegetables and even fruit sous vide. Director of Sous Vide Australia, teacher and chef, Dale Prentice provides 74 easy-to-follow recipes, including 37 dishes from some of the worlds most renowned chefs, restaurants and sous vide enthusiasts. Each recipe is beautifully photographed and broken down into step-by-step components. From simple salads to easy dinner recipes for beginners to more elaborate dishes for the confident cook, At Home with Sous Vide takes this amazing new style of cooking out of the restaurant world and into the home.

World-class recipe contributions by:- Shannon Bennett, Melbourne

• James Blight, Melbourne
• Madalene Bonvini-Hamel, London
• Marsha Busse, Melbourne
• Raymond Capaldi, Melbourne
• Ryan Clift, Singapore
• Roberto Cortez, Washington
• Stefan Cosser, London
• Kerby Craig, Sydney
• Dallas Cuddy, Singapore
• Patrick Dang, China
• Andrew Dargue, London
• George Diamond, Sydney
• Adam Draper and Emma DAlessandro, Melbourne
• Wylie Dufresne, New York
• Mark Ebbels, Singapore
• Brad Farmerie, New York
• Harold Fleming, Brisbane
• Anthony Fullerton, Brisbane
• Florent Gerardin, Melbourne
• Bruno Goussault, USA
• Jarrod Hudson, Melbourne
• Jason Logsdon, Connecticut
• J. Kenji Lpez-Alt, New York

And many more...