Alexander Muse - Sous Vide Science

Sous Vide Science is a down and dirty guide to sous vide cooking. This guide fully explains the sous vide method. Includes temperature and time charts for beef, poultry, fish, and vegetables. Beautiful color photos. This guide contains my favorite recipes that have been carefully tested and developed to turn out amazing using the sous vide method.Recipes Include:Sous Vide Berkshire Pork TenderloinSous Vide Chicken Fried Lobster TailsSous Vide Duck BreastSous Vide Fish (Salmon, Halibut, Sea Bass)Sous Vide Lamb ChopsSous Vide Quail Steaks TamalesSous Vide CocktailsSous Vide Berry Infused Vodka CocktailSous Vide Infused Orange CreamsicleSous Vide BBQ Baby Back RibsSous Vide Berkshire Pork ChopsSous Vide BrisketSous Vide Chicken BreastSous Vide Chicken Cordon BleuSous Vide Lobster TailSous Vide Pork TenderloinSous Vide Spiced Fig Old Fashioned CocktailSous Vide Soft Poached EggSous Vide Chicken/Turkey Thighs/LegsSous Vide Hard Boiled EggSous Vide Veggies (Asparagus, Artichokes, Carrots, Corn, Potatoes)...and many more!