Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]

The book look really good, high quality paper, and the recipes looks yummy!

Excelente!!

I have been using Sous vide method during this summer with wonderful results. This book is helping me up my Sous vide cooking greatly. Great recipes.

Es un libro de recetas, sin entrar apenas en los fundamentos técnicos de la cocina sous vide, que es lo que realmente se buscaba en este libro.

L'ho regalato a una cuoca molto piagnola sui libri di ricette. Non ha avuto nulla da ridire anzi è stata entusiasta. Il libro parte dall'abc sulla cucina a bassa temperatura fino a ricette gourmet. Insegna trucchetti niente male e anche a come fare il sottovuoto senza l'apposita macchina. Le foto sono perfette e l'esposizione chiara. ATTENZIONE: È IN INGLESE.

i have a two metre long collection of various cook books ...frankly this book has become the very best cook book I own. It is excellent. I previously bought the Thomas Keller book on Sous Vide and that is regarded as the reference standard for professional chefs. That book certainly helped me to understand the danger zone between 8.5'C and 40'C where bacteria multiplies rapidly and likewise it explained how to take a hot vacuum packed back of food and chill it safely. However I felt the Keller boom was very technical and intended for professional chefs, and that was reflected in the ingredients used within the various recipes...many of which I cannot source. This book by Lisa Fetterman explains in easy to understand principles the danger zone issues, and chilling cooked food but then goes on to provide simply excellent recipes. I found the photography, and the actual level of detail in the recipes very refreshing and it shows how sous vide compliments traditional cooking rather than takes over the kitchen. The are for example several recipes on preparing a "perfect" poached egg, with / without hollandaise sauce and how to perfectly cook the egg yoke ...these recipes actually are quite exciting and instructive. I have always found it tricky to poach a perfect egg to place on top f asparagus with some hollandaise sauce. This book shows how sous vide can help deliver something very special without egg white everywhere!! I bought some months ago a professional vacuum machine, and temperature controlled water bath with circulator and bought several sous vide cook books to get me started. I was disappointed in the competing book "Sous vide ...the art of precision cooking" as it seemed to be a book to compliment a particular sous vide machine "Supreme" and the "Smoke Gun" produced I guess by the same company. I did not appreciate that a book presenting itself as a Sous Vide cookery book should have sections about smoking with those sections having zero reference to sous vide. I can understand using Sous vide to intensify the flavour of smoked fish ...which Keller mentions and that is relevant. The book by Fetterman is obviously based on serious experience gained in professional kitchens and a deep knowledge on basic cooking of high end recipes. I intend to use many of the recipes at dinner parties, and even for cooking for my family. Lisa gives many suggestions on how to cook ahead , chill the meal and keep food ready to reheat in the water bath when ready to eat. This method takes the stress out of cooking for a large group and that is welcomed. I would add that I saw the need for a good cook book on sous vide for the advanced home chef as until now there has not been anything available. I even thought of writing one ...but now I have given that idea up. This book is so good and I unreservedly recommend it.