{"product_id":"sous-vide-at-home-the-modern-technique-for-perfectly-cooked-meals-a-cookbook-hardcover","title":"Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook] - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLisa Q. Fetterman\u003c\/b\u003e (Author), \u003cb\u003eMeesha Halm\u003c\/b\u003e (Author), \u003cb\u003eScott Peabody\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eNow, from the creator of Nomiku--the first affordable sous vide machine--comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry ) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. \u003cp\u003e\u003c\/p\u003eIncluding over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, \u003ci\u003e Sous Vide at Home\u003c\/i\u003e has you covered for every occasion.\u003cb\u003e \u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eLisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of \u003ci\u003eSous Vide Made Simple. \u003c\/i\u003eShe has been featured in \u003ci\u003eWired\u003c\/i\u003e, MAKE, and \u003ci\u003eForbes\u003c\/i\u003e, and was named on both \u003ci\u003eForbes\u003c\/i\u003e' and Zagat Survey's 30 Under 30 lists for her pioneering work in the food space. Lisa earned a BA in Journalism from NYU and honed her culinary sensibilities working at some of the top restaurants in the country, including Babbo, Jean-Georges, and Saison. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eScott Peabody is a professional chef with more than a decade and a half of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction for \u003ci\u003eSous Vide Made Simple\u003c\/i\u003e as well as \u003ci\u003eSous Vide at Home\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003eMeesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks including \u003ci\u003eThe Balsamic Vinegar Cookbook\u003c\/i\u003e and \u003ci\u003eSavoring the Wine Countr\u003c\/i\u003ey, and she is a co-author of \u003ci\u003eSous Vide Made Simple\u003c\/i\u003e. She's served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins. Her writing and videos have appeared on The Food Network, Tasting Table, Zagat, Michelin, Bravo, and Tastemade.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.2 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":44379402436710,"sku":"9780399578069","price":43.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0599\/7255\/0758\/files\/VWd2clhNSkVNdFYrRk5oUjI0MTZSQT09.webp?v=1768921109","url":"https:\/\/infinitylightwa.com\/products\/sous-vide-at-home-the-modern-technique-for-perfectly-cooked-meals-a-cookbook-hardcover","provider":"Infinity Light","version":"1.0","type":"link"}