Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World (Paperback)

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This Christmas I received a new cooking toy and it has quickly become a favorite, a Sous Vide. For those who are unaware of them, a Sous Vide is simply a tool for heating a body of water to an exact temperate and then using it to cook food.  It means the meat is ALWAYS medium rare and the chicken is NEVER dry.  It is a new way of thinking about cooking and as usual, the folks at America’s Test Kitchen (ATK) have you covered.  Sous Vide for Everybody not only gives you great recipes, but it also helps you understand the concept of using a Sous Vide.  This is so helpful because once you get used to using one, you’ll want to figure out how to use it with recipes you already know and love.  That said, I have found every recipe to be fantastic.  So far, the chicken tacos and the crème brulee take the gold.  There are always fads in cooking, but I believe Sous Vides are here to stay.  And you can have no better guide than the chefs at ATK.  Bon Appetit!

— From Matt


Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes.

Originally from the French for "under vacuum" because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it's an easy, convenient, and hands-off way to cook. Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.

About the Author

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Product Details
ISBN: 9781945256493
ISBN-10: 1945256494
Publisher: America's Test Kitchen
Publication Date: September 25th, 2018
Pages: 232
Language: English
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