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Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking Paperback – November 8, 2014
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About the Author
Jason Logsdon is a passionate home cook, entrepreneur, and web developer. He helps cooks understand sous vide and new modernist cooking techniques with easy-to-understand directions and recipes. He has several books and a website on sous vide and modernist cooking that are read by thousands of people every month including Beginning Sous Vide, Modernist Cooking Made Easy: Getting Started, Sous Vide: Help for the Busy Cook, Modernist Cooking Made Easy: The Whipping Siphon, Sous Vide Grilling, and Modernist Cooking Made Easy: Party Foods. He can be reached at firstname.lastname@example.org or through Twitter at @jasonlogsdon_sv.
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Top customer reviews
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In this book, Jason explains the basics and how sous vide cooking is different than every other method. He goes on to explain how the foods that you use may require different cooking time, and what determines the times and temperatures that you use. For example, we eat primarily bison for red meat that is much lower in fat content than meat you would buy at the store. This type of meat requires about half the cooking time of store bought meats. He includes a chart of minimum/maximum cook time, and what the consequences are for going over the maximum cook time, He also gets into seasoning, and which are best for this type of cooking.
One thing I really like about this book is that Jason doesn't limit recipes to what they are as stated. He encourages you to use your own expertise to change recipes as you desire, and gives options for rubs, spices, etc. He also explains ways that you can convert your favorite recipes to sous vide. As I mentioned previously, this is much more than a cookbook. If you want to learn how to use sous vide cooking, this is definitely the book to buy.
In addition to sous vide methods of cooking, Jason also helps by recommending equipment that is most useful for this method of cooking. He doesn't confine his methods to equipment specifically for sous vide, but also suggests equipment that doesn't have to be bought specifically for sous vide, such as cooler containers or stock pots you have on hand. The book also includes time and temperature charts to help you get started on you own.
As yet, I haven't tried any of the recipes, but most of them look like they would be excellent. In my opinion, the recipes are a bonus, and the information shared about this cooking method is invaluable.
Most recent customer reviews
Valuable information and interesting recipes that I have yet to try.