Sous vide cooking is quickly becoming one of the hottest culinary techniques. However, many people mistakenly think it requires expensive equipment and can't be done at home. The purpose of this book is to explain the basic concepts of sous vide to the home cook, present several low-cost options for getting started, and provide recipes and cooking times to begin exploring sous vide cooking. The book includes: A detailed introduction to sous vide and the steps involved in using it successfully. Time and temperature guidelines for over 50 types of meat, poultry, fish, and vegetables. Descriptions and evaluations of the types of sous vide equipment available including free "Sous Vide on the Stove". Over a dozen of our best tips and tricks for successful sous vide cooking. Comparisons of common sous vide setups including our pick for the "Ideal Home Sous Vide Setup", which only costs a few hundred dollars. A dozen recipes covering beef, fish, lamb, chicken, and vegetables. List of several of the top places to gather more information on sous vide cooking. Temperature conversion charts to easily move between Celsius and Fahrenheit.
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About the Author
Jason Logsdon is an avid cook and web developer. He is a co-founder of and main contributor to CookingSousVide.com.
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Most Helpful Customer Reviews
22 of 23 people found the following review helpful:
1.0 out of 5 stars
Better off with Google,
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This review is from: Cooking Sous Vide: A Guide for the Home Cook (Paperback)
The book offers only general information as mentioned in previous reviews. The last fifth of the publication is reserved for recipes that are quite generic in instruction. Cook times for different thicknesses of proteins are not given, something that should be taken into consideration using the sous vide method. Douglas Baldwin's free publication "A Practical Guide to Sous Vide" is a much better start for the beginner.
13 of 13 people found the following review helpful:
1.0 out of 5 stars
Very Shallow,
By Pete Johnson "PeteJ" (San Jose, CA USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Cooking Sous Vide: A Guide for the Home Cook (Paperback)
This is a very shallow treatment of an interesting and complex topic. There's a lot of good information on the web, particularly the monumental sous vide thread on eGullet. I had hoped for better information here, but there's not much meat in its less than 70 pages, padded out with very generous line spacing. Disappointing.
6 of 6 people found the following review helpful:
2.0 out of 5 stars
A bit of a disappointment,
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This review is from: Cooking Sous Vide: A Guide for the Home Cook (Paperback)
This is a short paperback with very few very simple recipes. I was quite disappointed in the amount of information and the level of sophistication of the recipes. Unfortunately there are not a lot of other books around at the moment on this subject. Thomas Kellers book is much more informative, but the recipes are quite complex and time consuming.
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