Chapter 7: Seafood. Chapter 3: Pork. Chapter 12: Sundries and Sauces. Chapter 6: Fish. Chapter 8: Ground Meats and Fish.

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4 continued from back cover Chapter 3: Pork Introduction: Pork Pork Chops with Sauce Robert Rack of Pork with Apples and Balsamic Onions Pork Tenderloin with Pears and Lingonberries BBQ Ribs with Pineapple-Rum Glaze Saucy Ribs with Vinegar and Fermented Black Beans BBQ-Style Slow-Cooked Pork Shoulder Slow-Cooked Pork Shoulder with Choucroute Slow-Cooked Pork Shoulder and Beans Pulled Pork Shoulder Szechuan Slow-Cooked Pork Shoulder Salad Pork Loin Cooked in Milk Pork Belly with Chipotle-Tamarind Glaze Pork Belly Tacos with Quick-Pickled Onions Texas BBQ Style Fresh Pork Hock Reheating Ham Mexican-Style Pig Trotters with Pickled Vegetables Bacon-Wrapped Wild Boar Loin with Juniper-Vermouth Sauce Chapter 4: Poultry and Rabbit Introduction: Poultry and Rabbit Basic Chicken Breasts Chicken Breast Mayonnaise Coq au Vin Style Chicken Sauté Basic Chicken Thighs for Salads and Sandwiches Chicken Thighs with Yogurt and Curry Chicken Thigh Roulade with Chicken Mousse and Chanterelles Fried Chicken Breasts, Thighs and Drumsticks Grilled Buffalo Chicken Salad Jerked Chicken Wings and Drumsticks Half-Chicken with Vietnamese Flavors Cholent Chicken with Chickpeas Turkey or Chicken Enchiladas Basic Turkey Breast for Salads and Sandwiches Turkey Breast with Stuffing and Gravy Turkey Thigh Chili Korean Duck Tacos Soy-Simmered Duck Sherry Duck Ramen with Sous Vide Egg Basic Duck Leg Confit Porkducken Warm Duck Magret Salad with Pomegranate, Pearl Onions and Brussels Sprout Leaves Potted Duck Stuffed Quail Rabbit with Dijon Cream Sauce Rabbit Rillettes Rabbit Saddle in Bacon Chapter 5: Variety Meats and Foie Gras Introduction: Variety Meats and Foie Gras Veal Sweetbreads with Radicchio- Chile Salad Grilled Veal Sweetbread Skewers with Parsley Pesto Basic Beef Tongue Recipe Beef Tongue Salad with Potatoes and Cornichons Beef Tongue Sandwich with Charred Onions and Roasted Garlic Lime Mayonnaise Hot Beef Tongue with Caper- Mustard Gravy Calves Liver and Sweet Potato Poutine with Pickled Red Onions Chicken Liver Mousse Chicken Gizzard Anticuchos Warm Pork Heart Salad Beef Heart Stroganoff Cooked Whole Foie Gras to Serve Cold Foie Gras Roulade Chapter 6: Fish Introduction: Fish Perfect Poached Salmon The Most Delicious BBQ Salmon Grilled Salmon with Southeast Asian Style Broth Coulibiac of Salmon Herb-Crusted Salmon Salmon Gravlax Gravlax Salad with Cucumbers, New Potatoes and Crispy Gravlax Skin Smoky Arctic Char with Radishes and Mint Warm Trout and Escarole Salad with Bacon Vinaigrette The Best Canned Tuna Rare Seared Tuna Tuna Salad Niçoise Fresh Cod with Chorizo Vinaigrette Salt Cod with Onions and Olives Swordfish Steaks with Charred Eggplant Relish Asian-Style Whole Fish Spanish Mackerel with Preserved Lemon and Herbs Haddock Hash with Leek and Potato Halibut with Duck Fat Potatoes and Brava Sauce Miso-Maple Sablefish or Sea Bass Chapter 7: Seafood Introduction: Seafood Octopus with Ponzu Sauce Tender Grilled Octopus Basic Shrimp for Cocktails, Pastas or Salads Shrimp Ceviche Lobster Tail Pasta Primavera Lobster Tail Salad with Endive and Apple Stuffed Squid with Feta and Olives Infused Scallops Scallops with Pork Belly and Truffled Rutabaga Yucatecan Peppered Oysters Chapter 8: Ground Meats and Fish Introduction: Ground Meats and Fish Basic Hamburgers Basic Sausages Catalan Stuffed Meatballs Meatloaf Roulade with Chipotle BBQ Sauce Country Style Pork Pâté Lamb Burgers with Mizithra Fish Loaf Cooked in a Jar Salmon Burgers Chapter 9: Eggs Introduction: Eggs Perfect Hard-Boiled Eggs French-Style Soft Scrambled Eggs Chawan Mushi Omelet Cooked in a Jar Tortilla Española Hollandaise Sauce Béarnaise Sauce Egg and Lemon Sauce Pasteurized Eggs Chapter 10: Vegetables Introduction: Vegetables Cauliflower Aloo Gobi Cauliflower with Capers, Parsley, Anchovies and Olive Oil Cauliflower Gratin Leeks Vinaigrette Buttery Sweet Potatoes New Potato Salad New Potatoes for the Grill Potato Purée Duck Fat Roast Potatoes to Drive You Crazy Glazed Carrots Baby Beet Salad Turnips with Bacon Fat Truffled Rutabaga Purée Pearl Onion Escabeche Glazed Cipolline Onions White Asparagus with Asparagus Ricotta Green Asparagus with Lemon Brown Butter Braised Belgian Endive Butternut Squash with Vinegar and Mint Artichokes Barigoule Fennel with Bacon for the Grill Fennel with Black Garlic White Vegetable Purée Ratatouille Savoy Cabbage with Chestnuts Braised Red Cabbage Chapter 11: Sweets Introduction: Sweets Crème Anglaise Vanilla Ice Cream Chocolate-Hazelnut Ice Cream Crema Catalana Crème Caramel Lemon Curd Persimmon Pudding Gluten-Free Banana Bread Rice Pudding Pastry Cream Cajeta Sauce Poached Pears Buttery Maple Apples Chapter 12: Sundries and Sauces Tonic Water Syrup Crème Fraîche Yogurt 50-Hour Preserved Lemons 40-Day Cured Garlic Basic Brine for Fish and Poultry Aromatic Brine for Corned Beef and Tongue Duck Confit Salt Basic Quick Pickling Liquid Crisp Duck, Chicken or Salmon Skin No-Mess Oatmeal Fresh Bread Crumbs Orange-Infused Gin Chipotle Vodka Limoncello Chimichurri Compound Butter for Steak Juniper Compound Butter Pistachio-Mint Pesto Black Olive and Onion Sauce Red Wine/Bordelaise Sauce Green Peppercorn Sauce Brava Sauce Veronese Pepper and Bread Crumb Sauce Garlic Oil Cranberry Sauce Dashi Enhanced Stocks Equipment and Ingredient Sources Index

5 The Complete Sous Vide Cookbook PART 1: Introduction to Sous Vide Cooking Background What Is Sous Vide? A Brief History of the Technique The Benefits of Cooking Sous Vide at Home Equipment What You Need to Get Started Hard Equipment: Sealers and Cookers Soft Equipment: Bags and Bottles Additional Equipment: Thermometers, Torches and More Kitchen and Food Safety Kitchen Procedures Temperatures and Times for Safe Cooking, Cooling and Storing Getting Started The Effect of Temperature on Food Getting Food Ready to Cook: Boning, Peeling, Seasoning and Packaging Browning Meats: Why and When PART 2: The Recipes Chapter 1: Beef, Veal, Lamb and Venison: The Tender Cuts Introduction: Tender Cuts Thin New York Steaks for Sandwiches New York Steaks with Bordelaise Sauce Beef Tenderloin Steaks with Red Wine Sauce or Compound Butter Rib Eye Steak with Green Peppercorn Sauce Rib Steak with Chimichurri Beef Tenderloin à la Ficelle with Pot-au-Feu and Veronese Pepper and Bread Crumb Sauce Prime Rib Roast Veal Chop with Onion and Black Olive Sauce Veal Tenderloin with Exotic Mushroom Sauce Grilled Lamb Chops with Pistachio-Mint Pesto Herb-Crusted Lamb Racks Lamb Loin with Merguez Venison Loin Steaks with Juniper Butter and Wilted Kale Venison Loin with Savoy Cabbage and Chestnuts Chapter 2: Beef, Veal, Lamb and Venison: The Tough Cuts Introduction: Tough Cuts Flank Steak Salad Flank Steak and Eggs Franken Flank Steaks Flat Iron Steak with Salsa Verde Flat Iron Roast Tafelspitz with Creamed Spinach Beef Tri-Tip with Béarnaise Sauce Preparing Beef Sirloin Steaks or Roasts continued inside Beef Chuck Roast with Smothered Onions Texas Chili Style Beef Chuck Stew Diner-Style Hot Beef Brisket Sandwich Beef Brisket Hash with 65ºC Eggs Corned Beef Brisket Beef Inside Round Bourguignon Beef Outside Round Fajitas Filet Mignon Style Eye of Round Argentine-Style Beef Skirt Steak Matambre with Chimichurri Mayonnaise Beef Cheek Goulash Beef Short Ribs with Pancetta and Onions BBQ Prime Rib Bones Oxtail Borscht Veal Breast Blanquette Veal Eye of Round Vitello Tonnato Veal Osso Bucco with Saffron Mashed Potatoes Smoky Veal Roast for Sandwiches Veal Pot Roast with Root Vegetables Veal Paupiettes with Pancetta and Chard Butterflied Leg of Lamb with Ratatouille Lamb Shank with Vegetable Barigoule Rolled Lamb Shoulder with Olive Oil Cream Lamb Neck with Tomato and Orzo Lamb Skewers with Mint Pesto Red Wine Marinated Venison Hind Rolled Veal Breast with Herbs and Swiss Chard ISBN pages total 24 color photo pages 7" x 10" Index $24.95 US / $27.95 CA Publication date: November 2016 Visit us at