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Title: Sous Vide: 102 Delicious Low-Carb Sous Vide Recipes

Author: James Abraham

Narrator: William Bahl

Format: Unabridged

Length: 4 hrs and 8 mins

Language: English

Release date: 01-17-18

Publisher: K.M. Publishing

Genres: Health & Fitness, Diets & Nutrition

Publisher's Summary:

Have you ever walked past a supermarket checkout and noticed the magazines? On so many of the covers, the predominant theme is diet. Diet, diet, diet. Fascinatingly, if you look at the weekly publications, they often have something advertised such as The Fat Burning Diet! Never count calories again! All well and good, except that the very next week, the exact same magazine will be advertising The Best Diet Ever! The Not-Diet-Diet! Scientifically Proved! Which begs the question - if the first diet is so revolutionary, why do they need to publish a new diet the very next week? Or the next. Or the next.

The bottom line is, these diets, whether on magazine covers or on TV advertisements, just dont work. People might lose briefly on them by avoiding certain foods and depriving themselves of this or that, but not only are these diets painfully slow, frequently their food plans taste like cardboard. As a result, people dont stick to the diets very long and/or quickly have rebound weight gain when they give up and splurge on something that actually tastes like delicious, real food, because it actually is delicious and real.

Sous Vide:

Sous-vide is a method of cooking in which food is vacuum-sealed in a plastic pouch or a glass jar and then placed in a water bath or steam environment for longer than normal cooking times (usually one to seven hours, up to 48 or more in some cases) at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60C (131 to 140F) for meat, higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

Members Reviews:

...this book is worth the price of admission,

The instructions are clear (before looking through much of the book, I decided to purchase it without regret due to everything being presented in metric measurements of mass. Even the liquids are, for the most part, presented by mass. If you're concerned about consistency, you're concerned about mass, not volume) and the dishes are stunning.What this book seems to be is the magnum opus manifesto of the sous vide preparation technique, justifying it to those that still raise their nose to it for reasons varying from it's industrial roots to simply not being able to pronounce it properly.This is simply a beautiful book to flip through. It's like every photo has had its raster cranked to the max, but if you've every worked with the method (or are fortuned enough to have enjoyed it at places like The French Laundry and per se), you know that the vivid presentation is one of the best attributes of cooking sous vide.The recipes are so easy to prepare as well. Grab your own copy now!!

Delicious & easy to make recipes.

I didnât realize it was so easy to sous vide. I have always seen it done on TV and with special kitchen equipment I didnât know that I can do that from my home and it would be so easy and yet so good. I am so happy I have this book now it has become my go to recipe book one I donât know what to make for dinner and it has Such a wide variety of recipes to choose from whether youâre a meat eater or vegan thereâs something in this book for you I highly recommend it.

A helpful book about Sous Vide Low carb diet with ...

A helpful book about Sous Vide Low carb diet with 102 delicious and healthy recipes.