Kategoria BISAC: Cooking >> Methods - Special Appliances

Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and...

Updated with healing Superjuices and the most refreshing smoothies. It's bigger, better and more colourful than before.

Our new edition of this extremely helpful guide to using juice contains all the right updates for today's juice market. Superjuices such as Wheatgrass are now included along with delicious, fresh fruit smoothies.

Juicing For Health will also look more attractive than ever before - with a larger format and a 2 colour design throughout.

Juicing For Health is comprehensive without ever rambling. It includes:

Over 200 juice recipes and blends. - The...

Key West is a world apart. People come for one reason or another and never want to leave. Ernest Hemingway, Robert Frost, and Jimmy Buffett are well known. Lesser known?except to Louie's regulars?are Phil Tenney, Doug Shook, Ben Harris, Darlene Ciulla, and others, all of whom call Louie's -our home and our family.-

What marks the food at Louie's backyard is innovation. Chef Doug Shook likes to create new variations daily. -Inventing is the joy of cooking, - he says, Which means the recipes in The Louie's Backyard Cookbook are the best of many recipes Shook has created over...