Dale Prentice

Yes that is right, the price includes the $27 postage as Amazon only includes $3 postage and this does not cover airpost from Australia. We are not big enough to ship it to Amazon for them to redistribute.

Hi Batard, it is on Amozon here http://www.amazon.com/Home-Sous-Vide-Dale-Prentice/dp/0987526324 please let me know if it appears unavailble somewhere and I will see if I can fix it or remove that listing.

As we represent PolyScience in Australia I was mindful that we may have USA reader of our book. We have all of the measurements in metric and temperatures as C/F I hope this helps, I also assume the text has an Australian accent but only our customers could tell you that.

Looks good. Will it be available in Europe bookstores? Amazon? Not yet, if you know a cookbook store or sous vide importer in Europe that deals in specialty cookbooks I would love to talk to them. I will post when it is here in hard copy about three time and we will take it from there.

Yes that is my suggestion, we experimented for months around 74-80C and found that 77.5C gave the best result.

The separating issue is under cooked egg white, to sous vide scrambled egg the temp is 171 or you are not cooking all of the myriad of proteins that make up the egg whites. At 171 if all of the air is out of the cooking pouch (you wont achieve this with a zip bag or external sealer) they will cook in 15-20. Air in the pouch will cause uneven heating so they will take longer to heat all of the way through thus taking longer to cook. from 'At home with sous vide' our cookbook on sous vide available 1st December 2013.

We have just finished writing 'At home with sous vide' the latest hard cover dedicated to sous vide cooking and the first to come out of Australia. At home with sous vide available from the 1st of December 2013. Contributed recipes from some of the worlds great sous vide chefs and bloggers.