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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 email@example.com or through Twitter at @jasonlogsdon_sv.
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Top Customer Reviews
This really is the most authoritative guide to sous vide that I've encountered, with really good background information, a great description of sous vide theory and in-depth explanations of the processes.
The recipes in "Modernist Cooking Made Easy: Sous Vide" are well-crafted and easy to follow. I've been using sous vide methods for a while now, but I was still very impressed with some of the interesting sous vide approaches to traditional non-modernist recipes.
I was also a big fan of the temperature chart and cut thickness information. It takes away some of the guess work.
Overall I would recommend this book to anyone who is interested in sous vide. For a beginner, this is a great place to start and even a sous vide pro will find something interesting and new here. Plus with how expensive a lot of the other sous vide resources can get, this you really get your money's worth with it.
Also I make most of my creations without recipes, or when I am need of inspiration, I look on line for ideas. I own the Cooks Illustrated first compilation book and use it as a cookbook (meaning I follow the directions because I still learn something every day from them), and I own at least fifty other cookbooks. At this point this Sous Vide cookbook is the only other one I use for actual recipes.
Net: the flavors and recipes for accompaniments are outstanding. I highly recommend it.
In the back of the book there is a Sous Vide Temperature & Time Chart for beef, lamb, pork, turkey, chicken, eggs, duck,shellfish & fish. There is a conversion chart listed from fahrenheit to celsius. There is also a Sous Vide thickness times. There are many different recipes to try and again a thorough explanation on how to do this. The cookbook has definitely answered my questions and concerns enough for me to buy a circulator and to try it. It is so self explanatory for a beginner and looking forward to learning and perhaps trying Mr. Logsdon more experienced cookbooks.