Sous Vide Cookbook: Remarkable Sous-Vide Recipes for Cooking at Home (Cooking in Vacuum) by Harry L Stewart

Amazing Sous Vide Recipes.

Sous vide cookbook: remarkable sous-vide recipes for cooking at home (cooking in vacuum)

Are you still choosing between healthy and tasty food?
Here is solution for you

You shouldn’t have to go out to expensive restaurants just to eat perfectly cooked food. Whether you’re a sous vide enthusiast seeking to add new recipes to your repertoire, or just getting into the technique, this book will show you how easy it is to make restaurant quality food in your very own home.

Sous Vide attracts people all over the world. This method can cook the wide variety of the meals; especially this thing makes the technology in-demand nowadays. The restaurant method of cooking attracts not only chefs but a housewife and just food lovers.

Contents of the book:


Inside this cookbook you'll find only the best SousVide recipes for:



If you want to use sous vide to prepare amazing food simply and easily then this is the book for you!

Genre: COOKING / Reference

Secondary Genre: COOKING / General

Language: English

Keywords: sous vide, sous vide recipes, sous vide cookbook, french cooking cuisine, paleo, crockpot dash, ketogenic meal prep akins, pressure cooking

Word Count: 8339

Sales info:

Recently we ran a promo and were able to make 1500 sales during the promotion period. Though all sales were free downloads but it signifies that the topic has potential and is capable of making money. Paid downloads vary between 40 to 60 per month.



Please Note - This is just one book. I have over 1000+ books in my arsenal. If one book can do this much imagine how much even 10 books could do for you. Just stay committed with our business model and I assure you that we all will make money!! Lot of it!!

Sample text:

Fantastic Salmon Gravlox

Legend overload…



  1. First of all please make sure you have all the necessary ingredients.. Set your Anova unit to about 130 to 104F/40C.
  2. Now mix together the salt and sugar, & completely cover the salmon in the dry cure mixture.
  3. Then let sit for about 25 to 30 minutes, then rinse.
  4. Okay, this step is important.. Put the salmon portions into vacuum-sealed bags (you can seal them individually or side by side, but don’t stack them).
  5. Now submerge the bags in the water oven to cook properly for about 40 to 45 minutes to 1 hour.
  6. Almost there. Just do this step.. Remove the bags from the water bath & chill in an ice water bath for 15 to 20 minutes.
  7. Finally serve as an appetizer or with cream cheese, toasted bagels, onions and capers for a traditional Scandinavian breakfast. There you go. Enjoy the recipe.

Servings: 6 to 8

Prep time: 30 to 35 minutes

Cooking time: 1 to 2 hour

Most fantastic recipe ever.. 

Book translation status:

The book is available for translation into any language except those listed below:

Already translated. Translated by Matteo De Carolis

Would you like to translate this book? Make an offer to the Rights Holder!