About
All feedback (70)
- ultramobile (309)- Feedback left by buyer.More than a year agoVerified purchaseFast payment and great communication. Thanks
- boss-2442 (2866)- Feedback left by buyer.More than a year agoVerified purchaseGood buyer, prompt payment, valued customer, highly recommended.
- crowngoldexchange (10049)- Feedback left by buyer.More than a year agoVerified purchaseThank you for an easy, pleasant transaction. Excellent buyer. A++++++.
- teklifestyle (40845)- Feedback left by buyer.More than a year agoVerified purchaseAwesome Buyer fast payment enjoy your product! Come back Anytime!
- everynb (12465)- Feedback left by buyer.More than a year agoVerified purchaseQuick response and fast payment. Perfect! THANKS!!
Reviews (1)
08 September 2014
Look for others will make a great coffee table book.
Was very disappoint with the book a Master Chef but very new to Sous Vide cooking. Guess I was looking for more information most of the recipe I'll not be fixing did find the short ribs that are meltingly tender even when cooked medium rare. A few seafood look good too. His collection of never-before-published recipes from his landmark restaurants are really for the elite and rich not for the every day down home cook. Some of the ingredients hard to fine if at all. I have for years been a slow/low cooking Chef and did fine some of the foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. This was new to me and adding pressure too. In the past cooked my Pot/Chuck Roast at 225°F for 7.5 hours just came out the best. Found that for those kind of meats have to slow cook over 4 hour anything less you end up with too tough to eat. So for those new to Sous Vide may start with another but if you love nice photos of food this is the book for you.