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The Food Lab: Better Home Cooking Through Science
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Pages: 1768
Authors: J. Kenji López-Alt
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Type: BOOK - Published: 2015-09-21 - Publisher: W. W. Norton & Company

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Over 1 Million Copies Sold A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book
Sous Vide at Home
Language: en
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Authors: Lisa Q. Fetterman
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A 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.
Sous Vide for Everybody
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Type: BOOK - Published: 2018-09-25 - Publisher: America's Test Kitchen

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Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you
The Home Chef's Sous Vide Cookbook
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Restaurant-quality cooking—all within the comfort of home Sous vide is synonymous with flawlessly prepared cuts of meat, but when paired with the right recipe
Sous Vide for the Home Cook
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A primer on the sous vide cooking technique, including time and temperature tables and over 200 tested and delicious recipes for cooking eggs, meat, fish, poult