PDF Ebook Anova Sous Vide Precision Cooker Cookbook: 101 Delicious Recipes With Instructions For Perfect Low-Temperature Immersion Circulator Cuisine
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Anova Sous Vide Precision Cooker Cookbook: 101 Delicious Recipes With Instructions For Perfect Low-Temperature Immersion Circulator Cuisine
PDF Ebook Anova Sous Vide Precision Cooker Cookbook: 101 Delicious Recipes With Instructions For Perfect Low-Temperature Immersion Circulator Cuisine
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11/9/16 UPDATE: Links to recipes added to Kindle version, and typos fixed in both Kindle and Paperback versions! Get a quick start with your Anova Sous Vide Immersion Circulator and begin cooking sous-vide masterpieces today! This book shows you exactly how to use your Anova Precision Cooker to prepare foods for low-temperature immersion cooking. Once you have prepared your food by vacuum sealing it, just open this book to one of our 101 mouthwateringly delicious recipes and follow the instructions for perfect, restaurant-quality, sous vide masterpieces! No other book contains specific instructions and recipes for your Anova. Combined with 101 of the best, most popular recipes, this book is the perfect companion for anyone who owns an Anova Sous Vide Precision Cooker or Immersion Circulator! LEARN HOW TO: - perfectly vacuum seal your food every time - marinate in the bag - choose the right foods for sous vide - choose the right vacuum sealer for your sous vide needs - prepare sealed food in advance - store cooked food properly - make 101 of the most delicious sous vide dishes you’ve ever tasted! LEARN HOW TO AVOID: - bad seals or leaks - undercooked meats - lackluster results Do you own an Anova Sous Vide Precision Cooker, and are you interested in Sous-Vide cuisine? Then this book is for you. All of our recipes and “how to” information are designed specifically for the Anova, and to help you learn and excel in the culinary art of sous vide. This book is also suitable for sous vide cooking with other brands, such as: Foodsaver, Polyscience, Sansaire, Gourmia, VonShef, Smarson, Nesco or Food Lab. Buy today! MONEY-BACK GUARANTEE Free shipping for Prime members
- Sales Rank: #32074 in Books
- Published on: 2016-09-08
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x .48" w x 7.50" l,
- Binding: Paperback
- 190 pages
Most helpful customer reviews
6 of 6 people found the following review helpful.
Could really, really have used an editor
By Will
Some of the recipes look interesting. Duck confit, rabbit, goose eggs, some ingredients I wasn't expecting in a product support cookbook. It appears to have been written before the new wifi/app-enabled Anova cooker because it makes no mention of those features. As others have noted the editing is fairly poor in the kindle edition. For example: Chinese Crispy Pork Belly calls for: 2 steel or wood skewers, the use of which is not explained. There is literally no mention of skewering anything. It also calls for: 2 teaspoons of salt, 1 teaspoon of white pepper, 1 teaspoon of 5-spice powder,1 teaspoon of white pepper, and 3 tablespoons of white vinegar. You mix those dry spices together, so it is isn't clear why it doesn't just say 2 teaspoons of white pepper. I think maybe the recipe only needs 1 teaspoon of white pepper and the ingredient got pasted in twice. The vinegar is never mentioned again in the recipe, so when you are done cooking you have 3 tablespoons of vinegar on the counter just waiting for a purpose in life. The goose egg recipe instructs you to prepare a soft polenta, spoon it into a bowl, then top it with the soft cooked goose eggs and the crispy polenta (except there is no crispy polenta, the author appears to have spaced on the crispy fried pancetta mentioned earlier in the recipe and then simply dropped). Anyways, most of the book is like that. I began to wonder if a the ingredients repeated or simply dropped and cooking instructions for ingredients not listed must somehow form a puzzle that if it could be deciphered would lead to a great national treasure. Time was when no book went to print before being proofread, but now with ebooks publishers just assume they can correct the mistakes later. Except in this case they don't appear to be in a hurry to do so.
16 of 17 people found the following review helpful.
No indexing and some poor editing.
By Big JIm
Basically the same book as the Foodsaver Sous-Vide Cookbook. This has the same author and poor editing. It also has mostly the same recipes. Also, both books have the same lack of direct link indexing. There are no links to individual recipes or even to individual chapters. You have to page through the entire book to find anything. Be sure to bookmark the chapters so that you can at least jump to them.
5 of 5 people found the following review helpful.
Wow!
By Rascal King
There is such tremendous value to this book. I like to collect cook books but I am finicky when choosing which ones to buy. I figure a book is "worth the price" if I find around five recipes I would actually make.
This book delivers in spades! I found myself bookmarking so often it looked more like the table of contents. I normally avoid writing reviews but I could not resist on this one. A must have for someone looking to start sous vide.
Highest possible recommendation.
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