Nordic Cookbook And Sous Vide Recipes: 2 Books In 1: Learn How To Use Under Vacuum In The Kitchen With Over 150 Dishes From Scandinavian Cuisine

Are you looking for a Nordic Cookbook to prepare at home delicious recipes?In this 2 books in 1 cookbook Adele Tyler will teach how to cook over 150 recipes from Nordic Countries with Sous Vide technique.In the first book, Nordic Cookbook, you will discover amazing Scandinavian recipes easy to prepare at home.Sweden. Denmark. Iceland. Norway. These countries strongly remind ice cold weather, breathtaking landscapes and northern lights. Visiting the biggest cities and the smallest town in the fjords is a once in a lifetime experience, but you can get more out from the trip, for instance taking back home amazing recipes from one of the oldest cuisine tradition in the world.Have you ever wished to eat like a viking? To cook like a true nordic warrior and taste amazing dishes, from meat to vegetables, with flavors closer to the nature and the old way of cooking?It’s not by mistake that there’s a high concentration of Michelin Starred restaurants in the area, with excellences in Copenhagen and Stockholm.In this Nordic Cookbook about Scandinavian cuisine you will:Discover 20 truly Swedish recipes, including the most amazing and traditional Fika.Explore 20 Danish recipes, from breakfast to dinner, for heating your body and soulEnjoy 20 ancient recipes from Vikings cookbooks, eating like a warrior, tasting the real flavors of natureLearn how to cook 20 recipes from Iceland and Norway for a complete culture about Nordic cuisineIf you like strong flavors, but you also enjoy delicate broths and vegetables, if you like pheasant, partridge, venison but also tasty sweet pastry and fika, this cookbook is for you!In the second book, Sous Vide Cooking for Beginners, you will learn all the tips and tricks for mastering sous vide cooking technique.Sous vide is a French word that means “under vacuum”. Despite the first appearance is dated late 1700s, the first cooking declination of this technique is due to a French cook in 1970.The idea behind this cooking strategy is give to the food uniform heat in order to maintain the juices and avoid the tightening of the fibers both in meat and vegetables.In this cookbook you will learn over 100 recipes to learn how to cook with sous-vide and tips and tricks to make sure your quality ingredients don’t get spoiled in the process.In Sous-Vide Cookbook fo beginners you will learn:History of sous-vide in the kitchenHow sous-vide worksBest tools for sous-vide cookingOver 100 recipes fo meat, fish and vegetables cookingIf you want to learn how to use sous-vide and if you want to impress you family and friend, this cookbook is for you.Scroll up, click on buy it now and get your copy today! Read more