continued from back cover

Chapter 3: PorkIntroduction: 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 RabbitIntroduction: 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 GrasIntroduction: 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: FishIntroduction: 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: SeafoodIntroduction: 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 FishIntroduction: 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: EggsIntroduction: 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: VegetablesIntroduction: 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: SweetsIntroduction: 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 SaucesTonic 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

PART 1: Introduction to Sous Vide CookingBackground 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 RecipesChapter 1: Beef, Veal, Lamb and Venison: The Tender CutsIntroduction: 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 CutsIntroduction: 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

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

The Complete Sous Vide Cookbook

continued inside

ISBN 978-07788-0523-6 • 280 pages total • 24 color photo pages • 7" x 10" • Index$24.95 US / $27.95 CA • Publication date: November 2016

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