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Index
Foreword
Introduction: A Powerful New Cooking Tool
Precision of Execution
Why Sous Vide?
Finding the Balance
My Path to Sous Vide
A Brief History
The Chefs
Jonathan Benno
Corey Lee
Sebastien Rouxel
The Fundamentals
What Sous Vide Can Achieve, at a Glance
Three Basic Principles
Four Basic Techniques
Safety
In Our Kitchens
In the Home Kitchen
Vegetables and Fruits
Marinated Toy Box Tomatoes with Compressed Cucumber-Red Onion Relish, Toasted Brioche, and Diane St. Claire Butter
Compressed Watermelon and Hayden Mango "Yolk"
Sweet Corn Soup with Summer Succotash and Pork Belly Dumplings
Puree of Sunchoke Soup with Arugula Pudding and Pickled Radishes
Globe Artichokes À La Barigoule, Spring Garlic, Flat-Leaf Parsley, and Shaved Serrano Ham
Globe Artichokes, Sunchokes, Crosnes, Meyer Lemon Suprêmes, Castelvetrano Olives, and Trappitu Extra Virgin Olive Oil
Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise
Musquée de Provence, Roasted Brussels Sprouts, King Trumpet Mushrooms, and Black Truffle Syrup
Caramelized Fennel, Marcona Almonds, Navel Orange Confit, Caraway Seeds, and Fennel Puree
White Asparagus with Field Rhubarb and Black Truffle Coulis
Gratin of Salsify, Black Trumpet Duxelles, and Preserved Meyer Lemon Glaçage
Soft-Boiled Hen Egg with Green Asparagus, Crème Fraîche Aux Fines Herbes, and Butter-Fried Croutons
Fish and Shellfish
"Tagliatelle" of Cuttlefish and Hawaiian Heart of Peach Palm, White Nectarine, Sweet Pepper Confetti, and Vinaigretta À L'Encre de Seiche
Grilled Octopus Tentacles, Chorizo, Fingerling Potatoes, Green Almonds, and Salsa Verde
Butter-Poached Maine Lobster, Tomato Pain Perdu, Celery, and "Russian Dressing"
Butter-Poached Maine Lobster Tail, Hen-of-The-Woods Mushrooms, Bone Marrow, Sweet Carrots, and Pearl Onions
St. Peter's Fish with Black Truffle Mousse, White Asparagus, and Mousseline
Spanish Mackerel and Serrano Ham en Brioche, Capers, Piquillo Peppers. and Lemon Confit
Anguille À La Japonaise
Columbia River Wild Sturgeon Confit À La Minute, Her Spaetzle, Heirloom Beets, Dill "Mousse," and Borscht Sauce
Double Chop of Striped Bass Belly en Persillade, Black-Eyed Peas, and Whole-Grain Mustard Sauce
Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar
Olive-Oil-Poached Bluefin Tuna, Jacobsen's Farm Tomatoes en Vierge, Toastedine Nuts, Niçoise Olives, and Basil Seeds
Poultry and Meat
Rouelle of Four Story Hills Farm Poularde Wrapped in Swiss Chard with Hobbs' Applewood Smoked Bacon and Pruneaux D'Agen
Chestnut-Stuffed Four Story Hills Farm Chicken with Celery and Honey-Poached Cranberries
Liberty Pekin Duck Breast, Coleslaw, Rye Melba Toast, and 1000 Island Gastrique
Confit of Libery Pekin Duck Leg, Pommes Sarladaise, Fried Hen Egg, and Frisée Salad
Squab with Piquillo Peppers, Marcona Almonds, Fennel, and Medjool Date Sauce
Pigeon Aux Truffles Noires, Candele Pasta Gratin, Brussels Sprouts, and Sauce Périgourdine
Quail Stuffed with Moulard Duck Foie Gras, Cipollini, Figs, and Port Wine Glaze
Rabbit and Bacon Pressé, Slow-Poached Royal Blenheim Apricots, Rabbit Liver Mousse, and Green Pistachios
Sirloin of Devil's Gulch Ranch Rabbit Wraooed in Hobbs' Applewood Smoked Bacon with Sumer Succotash and Corn "Pudding"
Blanquette de Veau
Tenderloin of Nature-Fed Veal, Artichokes Barigoule, Caramelized Garlic, Picholine Olives, Tomato "Marmalade," and Bargoule Emulsion
Glazed Breast of Pork with Swiss Chard, White-Wine-Poached Granny Smith Apples, and Green Mustard Vinaigrette
Saucisson À L'Ail, Shaved Cornichone, Compressed White Peach, Pickled Pearl Onions, and Dijon Mustard
Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Green, and Potato "Mille-Feuille"
Medallions of Elysian Fields Farm Lamb Saddle, Garden Vegetables, and Bagna Cauda Sauce"
Sirloin of Prime Beef, Spring Garlic Cloves, Glazed Carrots, Cèpes, Bone Marrow, and Bordelaise Syrup
Air-Cured Wagyu, Treviso Leave, Compressed Asian Pear, and Whipped Pine Nut Oil
Variety Meats
Braised Veal Cheeks, Puree of Yukon Gold Potatoes, Serrano Ham, and Black Truffles
Tripe Oreganata, Amando Manni Extra Virgin Olive Oil, and Herbed Bread Crumbs
Fricassée of Veal Kidney with Black Trumpet Mushrooms, Salsify, Brussels Sprouts, and Curry-Infused Veal Sauce
Corned Beef Tongue Pain Perdu, Watercress Leaves, Horseradish Mousse, and Oven-Roasted Tomatoes
Confit of Calf's Heart, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-Wood-Aged Balsamic Vinegar
Milk-Poached Calf's Liver, Caraway-Glazed Cipollini, Granny Smith Apple, Dijon Mustard, and Sauce Laurier
Fried Pig's Tails, French-Cut Romano Beans, Deviled Quail Egg, and Sauce Ravigote
Confit of Moulard Duck Foie Gras with Vegetables À La Grecque
Poached Moulard Duck Foie Fras, Concord Grapes, Celery, Salted Virginia Peanut Nougatine, Banana Puree, and Pedro Ximenez Sherry Vinegar
Sauternes-Poached Moulard Duck Foie Gras, Tahitian Vanilla Beans, Braised Radishes, and Purslane
Salade Gourmande
Chaud-Froid of Moulard Duck Foie Gras, Musquée de Provence, Pomegranate Seeds, Mizuna Leaves, and Gingerbread Puree
Cheese and Desserts
Andante Dairy Acapella, Compressed Silverado Trail Strawberries, and Sicilian Pistachio Sablé
Fourme D'Ambert, Pan-Roasted Cauliflower, Anjou Pear Puree, and Tellicherry Pepper Melba Toast
Jasper Hills Winnemere Croquante, Confit Potato, Pan-Roasted Savoy Cabbage, and Blis Maple Syrup
Salad of Heirloom Beets, Anjou Pear, Mâche, Candied Walnuts, and Blue Apron Goat Cheese Coulis
Sweet Garden Carrot Cake, Cream Cheese Icing, Candied Walnut Crunch, Black Raisin Coulis, Carrot Buttons, Indonesian Cinnamon Ice Cream, and Gelêe de Carotte Et Sa Poudre
Peanut Butter Mouse with Caramelized Bananas, Banana Sherbet, Chocolate Pudding, and Cacao Nib Coulis
Napa Valley Summer Berry Consommé with Chaput St. Mauré Du Manoir Sorbet and White Balsamic Foam
Génoise Aux Pommes, Candied Apples, Ginger Custard, Milk Jam, Apple Sorbet, and Apple Chips
English Cucumber Sorbet with Compressed Melons, Yogurt Cream, and Olive Oil Biscuit
Madagascar Vanilla Bean Cake, Morello Cherry Ice Cream, Italian Pistachio Coulis, Kirsch Foam, and Cherry Jam
Sauvignon-Blank-Braised Golden Pineapple with White Chocolate Snowflakes, Cilantro Coulis, and Passion Fruit Gelée
White Sesame Nougatine with Sesame Oil Sablé, Plums, Golden Gooseberries, and Jasmine Rice Sherbet
Vanilla, Chocolate, and Cashew Ice Cream with Banana Anglaise, Chocolate Crémeux, Waffle Tuile, and Gastrique de Cepa Vieja
Basics
Veal Stock
White Veal Stock
Lamb Stock
Chicken Stock
Beef Stock
Duck Stock
Duck Consommé
Mushroom Stock
Vegetable Stock
Quick Sauces
Mornay Sauces
Bourdelaise Sauces
Clarified Butter
Beurre Manié
Beurre Monté
Brioche
Pasta Dough for Rolling
Pasta Dough for Extruding
Bread Crumbs
Pepper Confetti
Carrot Powder
Beet Powder
Tomato Powder
Citrus Powder
Preserved Lemons
Chorizo
Veal Tongue
Duck Tongue
Pork Belly
Roast Garlic Puree
Roasted Cherry Tomatoes
Artichokes Barigoule
Glazed Pearl Onions
Glazed Carrots
Curry Oil
Foie Gras Cure
Poaching Liquid
Simply Syrup
Cocoa Syrup
Sweet Base Syrup
Big-Pot Blanching
Herb Sachets
Brunoise
Acidulated Water
Trimming Artichokes
Preparing Lobsters
Rendering Fat
Parchment Lids
About Gelatin
Product, Temperature, and Time
Sources
Acknowledgments
About the Author
Index
Copyright
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