THE FOOD JOURNAL
The Food Journal inspires cooks and foodies to record their experiences, experiments, and love of all things tasty. Use the journal to store notes and clippings, write down your favorite recipes, review restaurants, collect labels and other souvenirs, and record your cooking experiments. Keep it in the kitchen for useful reference information on seasonal foods, flavors, cooking tips, measurements, and conversions.
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- Addresses all key aspects of Sous Vide cooking including safety, equipment and best practices.
- 65 recipes provide a base further Sous Vide culinary explorations.
- Includes contributions from Wylie Dufresne, Johnny Iuzzini, Bruno Goussault, Thomas Keller, Nick Kokonas, Nathan Myhrvold, Chris Young and other top chefs, restaurateurs and culinary experts.