This author participates in the Readers' Favorite Free Book Program, which is open to all readers and is completely free. The author will provide you with a free copy of their book in exchange for an honest review. You and the author will discuss what sites you will post your review to and what kind of copy of the book you would like to receive (eBook, PDF, Word, paperback, etc.). To begin, click the purple email icon to send this author a private email.
This author participates in the Readers' Favorite Book Review Exchange Program, which is open to all authors and is completely free. Simply put, you agree to provide an honest review an author's book in exchange for the author doing the same for you. What sites your reviews are posted on (B&N, Amazon, etc.) and whether you send digital (eBook, PDF, Word, etc.) or hard copies of your books to each other for review is up to you. To begin, click the purple email icon to send this author a private email, and be sure to describe your book or include a link to your Readers' Favorite review page or Amazon page.
This author participates in the Readers' Favorite Book Donation Program, which was created to help nonprofit and charitable organizations (schools, libraries, convalescent homes, soldier donation programs, etc.) by providing them with free books and to help authors garner more exposure for their work. This author is willing to donate free copies of their book in exchange for reviews (if circumstances allow) and the knowledge that their book is being read and enjoyed. To begin, click the purple email icon to send this author a private email. Be sure to tell the author who you are, what organization you are with, how many books you need, how they will be used, and the number of reviews, if any, you would be able to provide.
Reviewed by Jamie Michele for Readers' Favorite
Sous Vide for Beginners: Healthy & Tasty Cooking - In a Vacuum! by Thomas Goldman is a cookbook for aspiring home gourmets new to the culinary world of sous vide. Sous vide employs the use of vacuum sealed bags and a machine (an immersion circulator that heats water) to cook everything from eggs to steak, and crisp vegetables to desserts, with restaurant quality precision. In his book, Goldman provides an overview of the French method and then follows with a whole range of recipes that are accompanied by colorful pictures of the end result. In addition to using the sous vide machine, Goldman also offers alternatives to finish each dish on the grill or stove top, so newly appointed culinary savants can plate their creations with panache.
Sous Vide for Beginners by Thomas Goldman really piqued my interest in a method I always assumed was too far out of my league to even attempt. Not anymore. While the beef tenderloin with lemon-parsley butter was the first to catch my eye (seriously, that perfectly cooked steak looked like it could be cut with a fork), it was the gravlax that will have the first honor in my kitchen. I spent many hours of my childhood watching my grandfather labor over smoked salmon, always curing and smoking, smoking and curing, where Goldman's sous vide recipe knocks it out beautifully in under two hours. While the recipes are comprehensive, the final product is quickly achieved with simple and straightforward steps that truly are for beginners. I'd recommend this cookbook to anyone who'd ever counted the sous vide method out on the grounds of it being too advanced.
