Sous-Vide Magazine - Issue 5

$ 9.99 Sous-Vide Magazine

The fifth issue of Sous-Vide magazine is filled with the season’s most on-trend flavors and top culinary techniques. Enjoy an intimate conversation with iconic chef José Andrés, explore the full spectrum of autumn’s most colorful ingredients, and find the perfect recipes and food inspirations to elevate your holiday menu—from the first course to the very last bite.

This issue is also available with a Sous-Vide magazine subscription.

 

Customer Reviews

Based on 4 reviews
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G
G.i.w.p.
Well presented!

Great info, we’ll presented!

A
A.R.
Simply luscious

The sliced,stuffed turkey breast with apples and nuts are tasty, really appetizing. Guests asked how it was made. I gladly pointed to the Sous-Vide magazine that was on my kitchen counter. Thank you!

V
V.M.
Sous Vide magazine

Excellent magazine with new information on culinary methods, tools, process and recipes,
In my personal opinion one of the best magazines on food for people that love cooking.

R
R.N.
Great Magazine

A beautiful, thoughtful publication. I have been a sous-vide advocate/user for about a year now and really appreciated the insights and research provided in this issue; so much so that I ordered the previous 4 issues.

"I became a chef because I like to be creative and work really hard."

Edgar Steele

Local Business Sales Representative

"We’re our biggest critics, which allows us to stay ahead and be the world leader in sous vide."

Gerard Bertholon

Chief Strategy Officer

"Quite honestly, I think Cuisine Solutions is the best of the best."

Bruno Bertin

Executive Chef

"I was inspired by watching my mum cooking at home. The more I cooked, the more I enjoyed it. It has become a passion more than a job."

Olivier Boinet

Sous Chef, Culinary Services

"Home chefs love our food because it’s so easy to use and is consistently excellent."

Marc Brennet

Vice President of Retail Brands

"At Cuisine Solutions, I helped develop the Red Beans and Rice with Andouille Sausage, the Chicken Rollatini and the Red Thai Curry Chicken—all are delicious!"

Míguel Garcia Calderón

Research & Development Chef

"My favorite Cuisine Solutions dishes are the Chicken Korma, the Grilled Salmon and the Beef Wellington. They’re all fantastic."

Herve Chignon

Director of Retail Brands

"Our foods are user-friendly, offer big flavor and they have classical roots."

Peter Coffey

Culinary Sales Specialist, National Chain Accounts

"Food is the perfect platform for creative expression."

Robin Ferraro

Account Manager, Giant Food

"The best thing about Cuisine Solutions is the consistency and the safety of our products."

Jay Giannone

National Account Manager, Chain Accounts

"Cuisine Solutions follows the most basic of culinary rules: Find the best, freshest ingredients possible and prepare them simply to enhance their natural flavor."

J. Hemmer

Director of Sales, On-Board Services

"I became a chef because, just like a scientist or engineer, this profession has a technical aspect—and I enjoy that."

Bhasker Raghav

Business Development Manager, On-Board Services

"I love to work with food, be creative and make people happy."

Julien Vanderlynden

Research & Development Manager

"I enjoy seeing how food crosses cultural lines and brings people together regardless of their background."

Rodney Carter

Sous chef

"Cuisine Solutions incorporates passion, fresh ingredients and creative ideas to make dishes anyone can enjoy."

Stephanie Daly

Sous Chef, Culinary Services

"I became a chef because I love food."

Jean-Pierre Guillaud

Chief Operating Officer

"Our creativity and attention to detail allows us to be the leader in sous vide cooking."

Jeff Sklaney

Culinary Sales Specialist—Retail Brands