I've been writing cookbooks for more than 8 years and my best selling cookbooks cover sous vide, modernist cooking, whipping siphons, infusions and many, many topics that the adventurous home cook will love!
Amazing Food Made Easy: Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing.
If you want to use sous vide to prepare nutritious and flavorful food then this is the book for you!
Modernist Cooking Made Easy: Sous Vide is the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal and allow you to significantly increase the quality and consistency of the dishes you create on a daily basis.
If you want to use sous vide to
prepare amazing food simply and easily
then this is the book for you!
Amazing Food Made Easy: Exploring Sous Vide will help you quickly level up your sous vide game! In no time you will be able to make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing and impress your friends and family.
After reading this book you will be able to consistently prepare great food with a minimal amount of effort.
Modernist Cooking Made Easy: Infusions is the ultimate guide to crafting flavorful infusions
using modernist and traditional techniques. Exploring this process allows you to create many wonderful dishes, from custom cocktails and personalized sodas to flavorful vinaigrettes and sauces.
Discover how to create vibrant and amazing infusions
that will amaze your family and friends!
This book provides all the information you need to get started amazing your party guests with modernist cooking. It is all presented in an easy to understand format along with more than 100 recipes that can be applied immediately to your next party.
If you want to use modernist cooking to
delight your taste buds and amaze your friends
then this is the book for you!
This book provides all the information you need to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 recipes, that can be applied immediately in your kitchen.
Learn popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate.
Get started with modernist cooking today!
This book focuses on presenting the three main uses of the whipping siphon: Foaming, Infusing, and Carbonating. It delivers the information you need to understand how the techniques work and provides you with over 50 recipes to illustrate these techniques while allowing you to create great dishes using them. Plus, these techniques can produce an amazing array of dishes that anyone can easily use to experience the joys of modernist cooking as well as to blow their diners away!
Master the whipping siphon and amaze your friends today!
Do you take pride in cooking great food for yourself, your family, and friends?
Are you an extremely busy individual that is on the go all day long?
If you nodded your head "Yes" then this book was written for you!
Sous vide has many benefits for people who are busy during the day. Once you understand how to take advantage of these benefits you can get great meals on the table while working around your schedule.
Serve your family great meals, even on your busiest days!
Want to impress your friends and neighbors at your next BBQ party with perfectly cooked food?
Tired of slaving over the grill instead of spending time visiting with your guests?
Want the convenience and prevision of sous vide but with the deeper flavors of the grill?
Then grab your apron and tongs and start sous vide grilling today!
A detailed look at the sous vide process with more than 200 pages of sous vide information, including safety concerns, tips and tricks and more than 100 sous vide recipes for beef, chicken, duck, turkey, pork, fish, and vegetables. Also includes a discussion of sous vide equipment and common setups and detailed time and temperature charts.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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