The Sous Vide Cooking Guide 2.0 and Low Temperature Cooking (in French) by Karsten Tanggaard

Master the art of sous vide and low-temperature cooking with Sous Vide 2.0, the reference guide by Karsten Tanggaard.

Whether you are a beginner or professional, this book guides you through the exploration of precise techniques, allowing you to achieve delicious dishes with perfect texture and enhanced taste.

A rich and detailed content

📌 More than 150 step-by-step illustrated recipes: each preparation is explained with precise instructions for perfect execution.

📌 500 validated time & temperature combinations: access a comprehensive guide indicating the optimal temperatures and durations for each food item.

📌 Expert advice: learn to choose the best ingredients, master vacuum sealing techniques, and optimize cooking for each product.

📌 Exclusive photographs: visualize the different cooking stages and adjust according to your preferences to achieve the ideal texture.

Why choose Sous Vide 2.0?

✅ A reference work for all levels: whether you are an experienced chef or curious amateur, this book guides you pedagogically.

✅ A foolproof method: no more approximate cooking! With this guide, master the precise temperatures for each food item.

✅ A complete and educational book: more than just a collection of recipes, it is a true training manual, designed to learn and refine your techniques.

✅ An investment for exceptional results: sous vide cooking allows you to preserve flavors, enhance the tenderness of meats, and achieve uniform cooking every time.

Book features

📖 Title: Sous Vide 2.0 (in French)
✍️ Author: Karsten Tanggaard
🏠 Publisher: Éditions du Chêne
📆 Publication Date: January 3, 2024
📚 Collection: COOKING TECHNIQUES
📄 Number of pages: 608
📏 Dimensions: 28 x 20.4 x 4.7 cm
⚖️ Weight: 2108 g
🗣️ Language: French
📖 Format: Paperback
📌 EAN13: 9782812321580
📌 ISBN: 978-2-8123-2158-0