I really didn't need yet another book on sous vide cooking, but I bought this one anyway because...Hugh Acheson. Although sous vide books written by chefs have been among my least favorite (Under Pressure by Thomas Keller springs to mind), this book is proving to be the exception.I have the kindle version of this book and it is, unlike too many cooking ebooks, extremely well done. The contents, index, and recipes-within-recipes are hot-linked, making it very easy to find and peruse the recipes. The back button on the kindle app for a Mac makes switching between recipes easy. But this book is likely one that I will purchase in paper - it's that much of a keeper.The main thing is that this book is so far the one that seems to be the most geared toward home cooks who, at most, have a stick-type immersion circulator, and, lacking vacuum machines, at least have plastic bags in which to make the foods air-free via the water-displacement method.The Methods, Tricks, and Tips section at the beginning of the book is super helpful in general, although many of them are repeated in the recipes along with more specific tips are sprinkled throughout the recipes. Reading this book is like taking a class in sous vide. Some recipes are very easy, others require more work.What I've tried so far:I took a huge flier when I decided to make the turkey breast in this book for Thanksgiving. I usually don't use holiday meals for experiments, but in 2020, making a whole turkey for a crowd was clearly not the way Thanksgiving was going to play out. In the end, the turkey breast was "the best turkey breast we've ever had." It was moist and flavorful and made awesome sandwiches the next day. So easy that it can become a weekday food, as well as for entertaining.Making the main event in a plastic tub on the kitchen counter meant the oven was free for other things. But that isn't only true for a big holiday meal. One of the things I like best about sous vide is the relatively minimal cleanup from cooking this way. I live in a warm climate so keeping the kitchen cool is another plus.I love eggs and egg salad, so I had to try those. First were the 63.5C Eggs. I was game for this mainly because the best eggs I ever had were, as the recipe suggests, cooked in a hot spring in Iceland. Thumbs up for these.The next up was the Egg Salad, which is so elevated that calling it "egg salad" is a shame. I didn't make the sous vide version of the called-for crème fraîche yet, but only because I don't have the right-sized Mason jar. Otherwise, it's teed up to go.The Mushy Peas with Shallots and Mint were really delicious! So, so good. This trad accompaniment to fish and chips is great on its own or as a nice change from potatoes as a side dish. The only thing I did differently was to forgo the use of a food processor and use Richard Blais's method, in "Try This at Home," of simply squashing the peas in the cooking bag with your hands. Less clean-up : )Other recipes that look amazing are:Tuna Ventresca, which basically seems like making tuna confit via sous vide. YES, please!!Garlic Butter Shrimp on ToastSwordfish with Coconut Green Curry SauceLobster Rolls (the mayo kind)London BroilRopa ViejaPorchettaAll of the stocksCelery Root PuréeBread and Butter PicklesCara Cara Orange MarmaladeEggplant with Mirin, Ginger, and SoyCelery Three Ways with Almonds and ParmesanApplesauceEarl Grey-Lemon Poached PlumsSo many more, really.Bottom line: this book has me more excited about cooking than I have been in a while. I love what I've made and look forward to knocking off all of the ones on that list.I hope you find this review helpful.