4 replies to this topic

[nickrey]

Just purchased the ibooks version of this new book. It contains the recipes from the book plus a number of instructional videos on how to prepare some of the dishes.

Looking at the book, it is good to see sous vide entering the mainstream as just another cooking technique rather than some technological marvel. Neil Perry tells how they prepare the dishes in the restaurant, which is often sous vide, with times and temperatures. He then provides instruction on how to cook the dishes if you don't have the equipment.

This is a steak house book written by a chef whose original flagship restaurant, Rockpool, has been in the San Pellegrino World's top 50 Restaurants.

I'd totally recommend it either in paper or electronic form.

ps. for our US friends, the measurements come in metric, imperial, and cups.

[ChrisTaylor]

I've asked for a copy for Christmas. Looking forward to it. Perry's books are usually excellent.

[Keith_W]

Thanks for the heads up ... something else I need to buy!

Some of Perry's recipes from "The Food I Love" have become my staple go-to recipes - e.g. the cream corn without cream, the slow roasted beef, and the creme caramel.

[nickrey]

For a number of reasons, I wound up with both the electronic and the hard copy of this book. Went through both today and must say that there are enough recipes missing from the iBooks version for me to recommend that you get the hard copy.

[ChrisTaylor]

Got my copy. It's a nice book. Unsurprising, really--all of his books are nice.