Coverart for item
The Resource Cooking sous vide : richer flavors, bolder colors, better nutrition, Chef Thomas N. England

Cooking sous vide : richer flavors, bolder colors, better nutrition, Chef Thomas N. England

Label
Cooking sous vide : richer flavors, bolder colors, better nutrition
Title
Cooking sous vide
Title remainder
richer flavors, bolder colors, better nutrition
Statement of responsibility
Chef Thomas N. England
Title variation
Cooking sous vide
Title variation remainder
richer flavours, bolder colours, better nutrition
Creator
Author
Subject
Genre
Language
eng
Summary
Sous Vide which is French for under vacuum, is the process of cooking foods, like meats and vegetables, in sealed bags submerged in a water bath that is maintained at a constant temperature. The result is food that is cooked nearly perfectly because of precise temperature control that virtually eliminates the possibility of over-or under-cooking food
Cataloging source
YDXCP
http://library.link/vocab/creatorName
England, Thomas N
Dewey number
641.58
Illustrations
illustrations
Index
index present
Literary form
non fiction
http://library.link/vocab/subjectName
Sous-vide cooking
Target audience
adult
Label
Cooking sous vide : richer flavors, bolder colors, better nutrition, Chef Thomas N. England
Instantiates
Publication
Copyright
Note
  • "70+ recipes for the home chef"--Cover
  • Includes index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
Introduction to sous vide -- Vegetables & fruits -- Poultry -- Beef & lamb -- Pork -- Fish & shellfish -- Desserts -- Sous vide cooking times & temperatures -- Index
Control code
000059482047
Dimensions
24 cm.
Edition
First American edition.
Extent
191 pages
Isbn
9781465453495
Isbn Type
(paperback)
Lccn
2016935179
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
colour illustrations
System control number
(OCoLC)936619842
Label
Cooking sous vide : richer flavors, bolder colors, better nutrition, Chef Thomas N. England
Publication
Copyright
Note
  • "70+ recipes for the home chef"--Cover
  • Includes index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
  • text
  • still image
Content type code
  • txt
  • sti
Content type MARC source
  • rdacontent
  • rdacontent
Contents
Introduction to sous vide -- Vegetables & fruits -- Poultry -- Beef & lamb -- Pork -- Fish & shellfish -- Desserts -- Sous vide cooking times & temperatures -- Index
Control code
000059482047
Dimensions
24 cm.
Edition
First American edition.
Extent
191 pages
Isbn
9781465453495
Isbn Type
(paperback)
Lccn
2016935179
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
colour illustrations
System control number
(OCoLC)936619842

Library Locations

    • Margaret Martin LibraryBorrow it
      Level 1, Royal Randwick Shopping Centre , Randwick, NSW, 2031, AU
      -33.9151421 151.2408898
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