Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

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Product Description

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.

Now, 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.

Including 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, Sous Vide at Home has you covered for every occasion.

Review

“Food has changed. Cooking has changed. Now we must choose our guides to show us the new ways of creating fantastic meals, and one of my favorite guides is the visionary Lisa Fetterman, who has such dynamic zeal for the act of cooking that it is hard not to follow her ebullient lead. Sous Vide at Home gives every home cook the techniques and recipes they need to revolutionize the way they make food.”
—Hugh Acheson, author of A New Turn in the South and chef/owner of Five & Ten, Empire State South, The National, and The Florence
 
“Lisa is an obsessive visionary who just wants to make the modern world a tastier, inspired place. As a curious home cook turned neurotic chef, bringing professional techniques into the home kitchen is always a thrill. The ability to cook sous vide with an immersion circulator on and off the clock excites me to no end!”
Christina Tosi, chef/founder/owner of Milk Bar

“Lisa has taken what is viewed as the chef’s trick and turned it into another great tool for the home cook. With great recipes and easy to follow instructions, Sous Vide at Home will make Nomiku the new crockpot.”
Chris Cosentino, Top Chef Masters winner and chef/owner of Cockscomb
 
Sous Vide at Home is a welcome introduction to the most important kitchen innovation of recent times: precise low-temperature cooking, which makes it easier than ever for chefs and home cooks alike to get consistently delicious results.”
Harold McGee, author of On Food and Cooking
 
"A great compendium of delicious techniques culled from restaurant innovation and brought to the home in a fashion that simplifies cooking a meal rather than complicating it.”
Lars Williams, research and development chef at noma

"This is a terrific introduction to one of the most popular new cooking tools, and a fine accompaniment to the appliance."
Publishers Weekly

"Any chef worth her kosher salt will tell you that sous vide (or, cooking vacuum-sealed food in a water bath at a controlled temperature) is a miracle technique and easier than you think. Lisa Fetterman''s book makes the technique remarkably approachable with recipes that would be interesting and worthwhile even if sous vide didn''t make them easy enough to make in your sleep." 
—Susan T Chang, NPR

About the Author

Lisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of Sous Vide Made Simple. She has been featured in  Wired, MAKE, and  Forbes, and was named on both  Forbes’ 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. 
 
Scott 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  Sous Vide Made Simple as well as  Sous Vide at Home.

Meesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks including  The Balsamic Vinegar Cookbook and  Savoring the Wine Country, and she is a co-author of  Sous Vide Made Simple. 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.

Excerpt. © Reprinted by permission. All rights reserved.

JERK CHICKEN WINGS

Jerk chicken is one of Jamaica’s most celebrated culinary exports, and with good reason. Here, I bring that combination of sweetness, acidity, warm spices, and chile heat to chicken wings. By cooking the wings directly in the marinade, you’re able to quickly coax the flavors of the spice paste into the meat, eliminating the need to marinate them overnight. In addition, cooking the wings low and slow with controlled heat helps break down their collagen, making them ultratender and juicy, ready to be broiled for a crispy finish with no fear of drying them out. I like to take these wings to potlucks because they can be cooked in advance and then rewarmed in an oven or on a grill.

SERVES 6 to 8 as an appetizer
SOUS VIDE COOKING VIDE TIME: 2 hours (or up to 6 hours)
ACTIVE PREP TIME: 20 minutes, plus 5 minutes to rest

MARINADE
1 bunch green onions, white and green parts,
coarsely chopped (about 3/4 cup)
1 to 2 Scotch bonnet or habanero chiles, coarsely chopped
2-inch piece fresh ginger, peeled and thinly sliced (about 1/4 cup)
5 cloves garlic, coarsely chopped
1 tablespoon fresh thyme leaves
4 teaspoons ground allspice
1 tablespoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated or ground nutmeg
2 teaspoons kosher salt
2 tablespoons dark brown sugar
2 tablespoons soy sauce
Juice of 2 limes (about 1/4 cup fresh lime juice)
3 pounds chicken wings separated into sections, discard wing tips or save for making stock
1 lime, cut into wedges, for serving

DO-AHEAD STRATEGY
The jerk marinade can be made in advance and refrigerated for up to 1 week or frozen for up to 2 months. The cooked chicken can be chilled in the bag in an ice water bath for 20 minutes and then refrigerated for up to a week. Increase the time under the broiler to about 15 minutes to ensure that the wings are well browned and heated through.


Preheat your sous vide bath to temperature to 77°C (170.6°F). While the water is heating, make the marinade. Combine all of the ingredients in a blender or food processor and pulse until a rough paste forms, about 1 minute.

In a large bowl, toss the chicken with the marinade, mixing well to coat evenly. Transfer the chicken, along with any marinade left in the bowl, to a gallon-size freezer-safe ziplock bag. Press the bag flat to ensure that the chicken wings are arranged in a single layer and then seal using the water displacement method.

When the water reaches the target temperature, lower the bagged wings into the water bath (making sure the bag is fully submerged) and cook for 2 hours.

Remove the bag from the water bath and set aside the wings to rest for 5 minutes. Position an oven rack in the center of the oven and preheat the broiler.

Using tongs, transfer the chicken wings to a nonstick baking pan or a disposable aluminum foil pan, arranging them in a single layer and spooning about . cup of the marinade over them, leaving behind the excess for basting. (You can also finish the chicken on a well-oiled grill rack over a hot fire.)

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Customer reviews

4.5 out of 54.5 out of 5
1,514 global ratings

Top reviews from the United States

Michael Huang
5.0 out of 5 starsVerified Purchase
The best and first book home cooks should buy about Sous Vide
Reviewed in the United States on November 5, 2016
I''m a home cook, and I''ve been cooking sous-vide for almost 3 years now with an immersion circulator. When I first started cooking sous-vide, I purchased Thomas Keller''s "Under Pressure", and was woefully disappointed with the recipes contained within. I... See more
I''m a home cook, and I''ve been cooking sous-vide for almost 3 years now with an immersion circulator.

When I first started cooking sous-vide, I purchased Thomas Keller''s "Under Pressure", and was woefully disappointed with the recipes contained within. I started looking to the internet for resources on how to cook sous-vide, and what I found was a lot of discussion about what temperatures to cook certain ingredients at, but not full recipes.

Fast forward to 2016, and I''m happy to say that Sous Vide at Home is truly a cookbook focusing on sous-vide with the home cook in mind. From addressing food safety concerns (regarding cooking temperatures, bacteria, and plastic bag safety) for beginners to introducing new recipes for the experienced, I found this book to be a wonderful resource of sous-vide cooking at home, and a must-have.

I really appreciate that Fetterman takes the time to include instructions on a do-ahead strategy for most of the recipes in the book, so that one can sous-vide what is necessary ahead of time and then finish the dish afterwards.

I think it''s probably the first time where I''ve looked at a cookbook and felt like I wanted to cook every recipe in the book, and felt like I actually could, because the instructions are so clear, and it doesn''t require a lot of fancy (or expensive) ingredients or equipment.

One of the other wonderful things about this book is that she takes the time to include recipes from all parts of a meal -- not just appetizers, or entrees and dessert, but she even has a recipes for cocktails and sauces that you can prepare sous-vide.
494 people found this helpful
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Stella
5.0 out of 5 starsVerified Purchase
Excellent sous vide cookbook
Reviewed in the United States on January 11, 2018
This is a great sous vide cookbook, and the author''s passion is obvious. It doesn''t boast 300+ recipes, but is a well thought out introduction to all the possibilities of sous vide cooking - and exposes you to everything you can apply the technique to. The explanations... See more
This is a great sous vide cookbook, and the author''s passion is obvious. It doesn''t boast 300+ recipes, but is a well thought out introduction to all the possibilities of sous vide cooking - and exposes you to everything you can apply the technique to. The explanations ahead of each section are helpful and the book builds on the recipes so you can see why for those it makes sense to cook sous vide as opposed to standard methods, and I felt it gave me a good understanding of what sous vide makes sense to use for the most (very long time slow cooking or low-temperature cooking) and how to modify other standard recipes to take advantages of the method. The included recipes are not complicated (the beauty of sous vide itself is that it makes cooking most ingredients very straight forward) - the hardest parts of any of them will be the steps you need to do away from the sous vide part. The directions are very thorough and easy to follow and there is a lot of detail on how to do most of the work ahead of time. There is also good explanation as to why you use a certain temperature and how changing times and temperatures affects the cooking process. I have cooked a fair number of the proteins in the book, some of the veggies, eggs and also attempted the cocktails and desserts - and everything has come out excellent. While i like that it is a somewhat ambitious cookbook that tries to challenge a more experienced cook as well, the explanations are excellent so if you have any interest in cooking and are able to follow a recipe this should not be too hard to follow.
74 people found this helpful
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William Wenzel
1.0 out of 5 starsVerified Purchase
Interesting but could use a proofreader
Reviewed in the United States on February 9, 2020
This cookbook has some very interesting recipes. They are easy to follow, more or less. The issue is the errors. An example: On page 117, Tzatziki Sauce & Meatballs. This recipe is for 20 meatballs. The first ingredient is 1 oz. of ground lamb. Some of the typos are easily... See more
This cookbook has some very interesting recipes. They are easy to follow, more or less. The issue is the errors. An example: On page 117, Tzatziki Sauce & Meatballs. This recipe is for 20 meatballs. The first ingredient is 1 oz. of ground lamb. Some of the typos are easily recognized and rectified others are not. There are inconsistencies with times and temperatures. If you are new to Sous Vide do not buy this book. You will fail and hate the process. An experienced cook will recognize the errors and correct them, maybe.
After having tried a number of the recipes I can say that I don’t believe any have been tested by the author or a panel of testers.
It looks as though it was written and designed in word. It is unattractive, without photos, inconsistent punctuation, and mistake ridden.
35 people found this helpful
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Kennedy K.
5.0 out of 5 starsVerified Purchase
Elegant and Personal, An Inspiring Intro to Sous Vide
Reviewed in the United States on December 3, 2017
Let me preface this with, as a designer, I am a fussy brat about what goes on our coffee table and I HATE reading unless I have a sense that there is something really epic and groundbreaking going on in a book. So, yes, I have read Sous Vide at Home cover to cover, and yes,... See more
Let me preface this with, as a designer, I am a fussy brat about what goes on our coffee table and I HATE reading unless I have a sense that there is something really epic and groundbreaking going on in a book. So, yes, I have read Sous Vide at Home cover to cover, and yes, it will sit on my coffee table for at least the next two months. This book is outstanding.

I work in the tech industry currently and about 6 months ago my most brilliant colleage started hounding me about how amazing sous vide is and how it will change my life forever and restore my faith in cooking, etc. etc. etc. My brother in law is a bit of a foodie so I bought him a sous vide device, this book and a handful of vaccuum sealing bags for Christmas... and then I was feeling extra generous that day so I kicked in for the same items for myself ;)

So, this book came, and oh my goodness - that cover. A gorgeous silky black background with a mouth-watering steak and what I can only imagine is sea salt scattered artfully acroas the page. Turns out you CAN judge a book by the cover - every recipe inside is as tantalizing and magical as the opening image in this gastronomical page turner.

I really appreciate the back stories to each section of the book, the approachable language of the author and the specific invitations to experience new people and cultures through recipes. The Chinese Tea eggs are artful and wonderful and I can''t wait to try them.

I seriously can''t recommend this book enough for a clear and concise intro to the many and varied possibilities of sous vide, and as a work of art for any sitting room focal point. Thank you, Lisa, for sharing your experiences and best wishes in your continued success.
56 people found this helpful
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ChefClayTop Contributor: Cooking
4.0 out of 5 starsVerified Purchase
Decent book, I recommend.
Reviewed in the United States on February 5, 2017
A decent book for the beginner. I am a culinary instructor at a college, a private chef and caterer and have been in the industry for 25+ years and have been cooking Sous Vide for several years now. It is great on the line when all you have to do is cut open a bag where the... See more
A decent book for the beginner. I am a culinary instructor at a college, a private chef and caterer and have been in the industry for 25+ years and have been cooking Sous Vide for several years now. It is great on the line when all you have to do is cut open a bag where the meat is cooked and held at a perfect temp., grill mark it and send it! For the average home cook, you may use a few time and put it in on the bookshelf never to be seen again, but it is a great tool for private chefs, small kitchen restaurants, and service at culinary schools. Recipes are meant to be played with, so have fun with it. I do warn though, there are safety concerns with sous vide; so follow recipes and safety guidlines like you would canning.
89 people found this helpful
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Mommy of Four Boys
2.0 out of 5 starsVerified Purchase
Disappointing
Reviewed in the United States on March 1, 2017
I found this book disappointing. The recipes are interesting but they don''t use the sous vide method to its best advantage which is what I was expecting in a sous vide cook book. For example, fat breaks down with the heat of normal cooking, which doesn''t happen... See more
I found this book disappointing. The recipes are interesting but they don''t use the sous vide method to its best advantage which is what I was expecting in a sous vide cook book.

For example, fat breaks down with the heat of normal cooking, which doesn''t happen in the sous vide. So if you use fatty meat (lamb) or just fatty cuts, you end up with meat with fat and connective tissue running through it. Braising turns the fat and connective tissue into something yummy but sous vide just leaves you with grease in your mouth! Lots of Ms. Fetterman''s recipes use fatty cuts of meat -- yuck.

Sous vide is best at home for taking cheap, tough cuts of meat and making them tender -- I would have liked more recipes that demonstrated that. I would also have liked a section on the science of sous vide -- how it works to cook food -- which would help with experimentation.

Some of the recipes had interesting flavors and looked good. I am looking forward to pasteurizing eggs and thought the sous vide garlic looked awesome! But two little recipes doesn''t make a worthwhile investment for a cookbook.

If the recipes were modified to use lean meat and a section on the science was added, this could be a great book.
58 people found this helpful
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Sous vide -- delicious!
Reviewed in the United States on March 22, 2017
We were totally new to sous vide and decided to get some expert advice and suggestions. This book covered both of those items and we have thoroughly enjoyed this style of cooking as a result!
27 people found this helpful
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Pixanne
2.0 out of 5 starsVerified Purchase
Not the Best
Reviewed in the United States on February 7, 2020
Sending this back. For starters, the font style and size are not conducive to using this book for actually cooking. The type is so small it takes time to figure out where you left off. The book formatting is awkward with recipes being split in strange ways. The... See more
Sending this back. For starters, the font style and size are not conducive to using this book for actually cooking. The type is so small it takes time to figure out where you left off.
The book formatting is awkward with recipes being split in strange ways.
The recipes were interesting but very involved.
I’ve been cooking Sous Vide a while and I wouldn’t recommend this book from which to learn. ATK has a much more informative and easy to follow cookbook for learning Sous Vide.
6 people found this helpful
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Top reviews from other countries

StiffyO'Riorda
4.0 out of 5 starsVerified Purchase
Specialist book focussed on Japanese style cooking
Reviewed in the United Kingdom on March 23, 2017
A book for perfectionists who will learn techniques not described elsewhere. Not really aimed at the casual sous vide cook. Bit disappointing many recipes are for those who like Japanese food. I would have preferred pairings to have included a western dish as an option. A...See more
A book for perfectionists who will learn techniques not described elsewhere. Not really aimed at the casual sous vide cook. Bit disappointing many recipes are for those who like Japanese food. I would have preferred pairings to have included a western dish as an option. A lot of white space pads out this book.
8 people found this helpful
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JimboUk
3.0 out of 5 starsVerified Purchase
A good starter book
Reviewed in the United Kingdom on June 7, 2019
This is ok, not that much in it I will actually cook, brought because I got a Sous Vide machine for christmas and wanted some ideas on what to cook in it. Happy with the book, however not that inspired to cook things in it. I really wanted more of a general guide as I was...See more
This is ok, not that much in it I will actually cook, brought because I got a Sous Vide machine for christmas and wanted some ideas on what to cook in it. Happy with the book, however not that inspired to cook things in it. I really wanted more of a general guide as I was new to cooking using this method.
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Dave Watkins
5.0 out of 5 starsVerified Purchase
An excellently written book
Reviewed in the United Kingdom on January 19, 2020
An excellently written book with more information than sone I have looked at. A bargain buy for anyone new to Sous Vide
One person found this helpful
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T. Weetman
5.0 out of 5 starsVerified Purchase
Perfect
Reviewed in the United Kingdom on April 23, 2017
My hubby bought me this and the kit foe Xmas . Love it really good instructions and lovely recipes
2 people found this helpful
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trailwalker
5.0 out of 5 starsVerified Purchase
Great book for the sous vide novice
Reviewed in the United Kingdom on July 20, 2017
Great book for the complete beginner as takes you by the hand and walks you through all there is to know about sous vide.
4 people found this helpful
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Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

Sous Vide at Home: The Modern Technique for Perfectly Cooked outlet online sale sale Meals [A Cookbook] online

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