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by food stylist and cookery writer Jo McAuley , published by Hamlyn in 2016, is a comprehensive guide designed to help home cooks master water bath technology. It features 80 accessible, day-to-day recipes that cover a full range of cuisines and courses, demonstrating how this method retains nutrients and flavors better than traditional cooking. Key Features
: Reviewers from Amazon UK note that recipes are generally easy to follow and use ingredients readily available at local supermarkets.
: While optimized for the SousVide Supreme water oven, the techniques and recipes are applicable to any home sous vide model. Recipe Highlights
: Aimed at both beginners and experienced home cooks, it serves as a "teacher and buddy" to help users gain confidence with their sous vide machines.
: Detailed instructions for beef, pork, lamb, poultry, game, and seafood, such as Teriyaki-Glazed Tuna or Orange, Avocado & Chicken Salad.
The book is structured into 160 pages of diverse categories: