Buy Used
$219.97
Condition: Used: Very Good
Comment: **Very Good - Lite wear to cover - Reading pages clean**
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Sous-Vide Cuisine Hardcover – Import, 2005

4 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover, Import
"Please retry"
$213.98
NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Hardcover: 189 pages
  • Publisher: Montagud Editores; 1st edition (2005)
  • Language: English
  • ISBN-10: 8472121127
  • ISBN-13: 978-8472121126
  • Product Dimensions: 11.7 x 10.9 x 0.9 inches
  • Shipping Weight: 3.5 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,253,560 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

5 star
75%
4 star
25%
3 star
0%
2 star
0%
1 star
0%
See all 4 customer reviews
Share your thoughts with other customers

Most Helpful Customer Reviews

4 of 5 people found the following review helpful By M. Cates on January 26, 2010
Format: Hardcover
From the moment you open the book you are given a wealth of information that currently is not available in School, with that being said, this book should be included as a part of any serious culinary institutions required reading.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 4 people found the following review helpful By Steve from MD on October 2, 2011
Format: Hardcover Verified Purchase
While there are recipes this is more of how this technique came about and the advantages. The advantages are large benefits to restaurants not so much for the home chef. I would recommend this to anyone thinking of buying the equipment. It may be an expensive book but it may save you money.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 4 people found the following review helpful By Glenn Eastman on January 27, 2013
Format: Hardcover Verified Purchase
Smart straight forward look at this cooking technique, and I'm a professional chef who has been cooking like this for years and I learned a ton...
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
6 of 16 people found the following review helpful By Gavin C. Baker on November 8, 2007
Format: Hardcover
If you are serious about being a chef, you must own this book. Only a few copies are printed in English (relatively speaking), so take advantage of this while you can. This is destined to become a collector's item and will increase in value over the years.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again