Easy-to-implement recipes - top-notch gastronomic experience
Many of us wish to be able to eat crumbly, fragrant, juicy slices of meat, crispy, brightly colored, tasty vegetables and creamy desserts at home as well as in a great restaurant, and we can make this a reality through suviding. With the help of the sous vide technique, we can delight ourselves and our loved ones with exciting dishes every day. Suvidálás easily expands the range of our already well-proven recipes with varied dishes; with its help, we can also use this wonderful cooking technology in everyday life, with which we can prepare our nutritious dishes in the gentlest and tastiest way.
The recipe book provides practical advice, secret practices, and a comprehensive presentation of the suvidaling technique to both beginners and advanced users.
Whichever of the 140 harmoniously arranged dishes we prepare, we can feel like we are in a Michelin-starred restaurant when the tasty morsel crumbles in our mouths.
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VARIOUS RECIPES: KEBAB WITH VEGETABLES AND HALLOUMI CHEESE * DRIED AHI TUNA WITH WASABI * ROSEMARY VEAL RIB * PEANUT CHICKEN STUFF * DUCK CONFIT * SALT CARAMEL CHEESECAKE * ESPRESSO MARTINI
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London chef CAREY COPELING is a lover of sous vide. Since 2015, he has been experimenting with suviding and writing recipes. She shares her recipes with her gourmet followers on the website sousveats.com.

MORE THAN 100 RECIPES FOR HOME DINNERS using vegetables, fish, seafood, red meat, poultry, topped off with dessert and cocktail SOUS VIDE BASICS presentation of basic techniques, supplemented with new practices

FOR THE MORE ENTERPRISED, SOME MORE EXCITING RECIPES for making grilled octopus, piri-piri wings, venison loin

PRACTICAL TABLES for choosing the cooking time and the ideal temperature