At home with sous vide is the first cookbook from Dale Prentice. Dale takes what has traditionally been the realm of fine dining chefs and presents it in a clear simple format that is easily achievable by the home cook with full color images of every recipe. This book is ground breaking in bridging the secrets of some of the worlds best chefs to a format achievable at home. A must have addition to you cookbook collection.
Sous Vide: A New Approach to Cooking
Our new cookbook, At Home with Sous Vide celebrates the gentle art of low-temperature cooking. Discover the way an exact approach to cooking can transform food, and the incredible flavour and texture that can be achieved when cooking meat, fish, eggs, vegetables and even fruit sous vide. Director of Sous Vide Australia, teacher and chef, Dale Prentice provides 74 easy-to-follow recipes, including 37 dishes from some of the world’s most renowned chefs, restaurants and sous vide enthusiasts. Each recipe is beautifully photographed and broken down into step-by-step components. From simple salads to easy dinner recipes for beginners to more elaborate dishes for the confident cook, At Home with Sous Vide takes this amazing new style of cooking out of the restaurant world and into the home.
Clockwise from top: Confit Garlic, Moroccan Carrot Salad, Kipfler Potato Salad with Seeded Mustard Dressing, and Pickled Quince.
In Food for Family, celebrated French–Australian chef Guillaume Brahimi visits some of Australia's most charming and stylish homes, creating delicious menus inspired by the people and place, and discovering what makes a house a home.
Join Guillaume as he prepares a laidback lunch for restaurateur Justin Hemmes at his harbourside home, cooks up a Greek feast at the heritage cottage of The Apprentice's Mark Bouris, and serves a hearty winter luncheon hosted by actor Cate Blanchett in an iconic country woolshed.
Guillaume then shares his own family's favourite recipes, relaxed, easy meals designed to satisfy a household of hungry children (and a busy French chef), including Crispy potato cakes with speck, garlic and thyme. Chicken risotto with peas and lemon, and Pineapple crumble.
This is big-hearted, full-flavored food, perfect for sharing with those you love.
Royalties from the book will support the National Breast Cancer Foundation.
Author: Jones, Bridget. This series of cookbooks encourages you to get there and discover the season's finest, freshest ingredients. The last two books in this series finish off the year and show how to bring seasonal creativity into your kitchen.