Jay Nutt Book order

Entry-level sous vide cookery book which takes its cue from professional chefs to take the guesswork out of slow water bath cooking in vacuum-sealed bags.

"Dehydrating is one of the most effective ways to preserve food for maximum nutrition at very low cost. Sales of dehydrators are soaring as many cooks reject the suspect ingredients in commercially prepared foods. Dehydrating with the recipes in this book is one way to control all ingredients and please the whole family."--Publisher description.