These recipes will guide you through the simple steps to sous vide perfection. Only with sous vide cooking can a cut of meat be unfailingly cooked edge-to-edge to the preferred degree of doneness, whether that temperature is rare, medium-rare, medium, or more well-done. Filled with kitchen-tested recipes for beef, pork, and lamb, as well as all the basic instructions for sous vide success, this book will show you how to cook sublimely tender and succulent meat—every time.

Dimensions: 6.75" L x 6.75" W x 0.25" H; Weight: 0.5 lbs.