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Effortless Sous Vide with Step by Step recipes
My first Sous Vide cooking book is now available in English. The 2 other volumes will follow soon.
The book is available right now on Amazon if you click on the picture above or here. You can select either the Kindle or the Paperback edition. Unfortunatly, Amazon doesn’t show any picture or recipes in the « Look Inside » part. Therefore, you will find here the table of content, including the list of recipes and pictures of the recipes.
All recipes are precise step by step with color pictures. Here are 2 examples (click on the pictures for full size):
TABLE OF CONTENTS
INTRODUCTION
| Practical Sous Vide Cooking at Home | 7 |
| How to Achieve Perfect Cooking Stability | 8 |
| Advantages of Sous Vide Cooking and FAQ | 9 |
| What Equipment Do You Need? | 11 |
| Rules and Tips | 13 |
| Sous Vide Cooking Temperatures | 16 |
TERRINES, EGGS and VEGETABLES
| Carrots with Thyme
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Perfect Eggs with Cauliflower Cream and Tarama
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Perfect Eggs with Asparagus
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Mushroom Delight
(Exclusive recipe for this book with step by step guidance) |
 Click on the picture for full size |
| Homemade Foie Gras Terrine
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Chicken Terrine with Tarragon and Sundried Tomatoes
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
FISH
| Skate Wing with Lemon Sauce, Capers, and Cuttlefish Ink Chips
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Lobster Tail with Avocado Tartare, Zucchini and Cilantro
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Monkfish Medallions with Seaweed Powder, White Beans and
Watercress Zabaglione (my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Tiger Shrimp, Melon and Peas
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Sea Bream Fillet, Mashed Parsnips and Vanilla
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Roulade of Sole with Fennel Cream
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Salmon in a Light Parsley Sauce
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
MEAT and POULTRY
| Lamb Tajine with Apricots and Prunes
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Tender Chicken Curry
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Lamb Fillet with Ratatouille Cups and Wild Garlic Pesto
(Exclusive recipe for this book with step by step guidance) |
 Click on the picture for full size |
| Sweet and Tangy Pork Belly Au Jus with Split Peas and Thyme
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Foie Gras–Stuffed Duck Breast with Grape Sauce
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| My Surf and Turf Waterzooi with Chicken Skin Chips
(my original step by step recipe in French here. You will find the same step by step guidance in the book). (Exclusive recipe for this book with step by step guidance) |
 Click on the picture for full size |
| Iberian Pork, Pepper Ratatouille and Parmesan Crisps
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Roast Beef and Hasselback Potatoes
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Roast Turkey with Fennel and Orange
(Exclusive recipe for this book with step by step guidance) |
 Click on the picture for full size |
| Veal with Olives and Preserved Lemon
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
DESSERTS
| Pineapple in Spiced Syrup
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
| Bananas with Grand Marnier Syrup and Toasted Brioche
(my original step by step recipe in French here. You will find the same step by step guidance in the book) |
 Click on the picture for full size |
Ce site a été conçu pour partager la passion de la cuisine de Dany, qui fut exposée par sa mère à une excellente cuisine dès son plus jeune âge.
Dany, également auteur de livres de recettes culinaires, donne régulièrement des cours de cuisine dans la région Bruxelloise, afin de partager sa passion.