Sous Vide – The Art of Precision Cooking is the first British recipe book focused exclusively on this remarkable culinary technique. The text features more than a hundred recipes for all types of meat, seafood, vegetables and fruit, as well as providing tips and insight into curing and smoking techniques. Each recipe features a core ingredient such as fish, meat, or vegetables and provides a complete guide to cooking times and temperatures required to achieve the best, most succulent results. Top tips and serving suggestions from leading chefs are also included. A great reference text for new and experienced chefs alike.