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

Before we start i can't cook. I'm new to sous vide cooking so I purchased a couple of books to try to understand if this way of cooking was for me. The other books just had meals that I would never eat after all I am a simple man. This book is different it explains the how and why. Each food type is explained why cooking this way is safe and why. Yes it is American but how it is worded it ok for any were in the world. It even tells you how to pronounce sous vide? Say it ten times fast: soo veed. Hope that this helps.

I actually bought another sous vide book because of the bad reviews here. Huge mistake. I collect cookbooks - that I actually use - and ATK publishes some of my favorites. This fits right in! Addressing the top two negative reviews: 1. As far as the typeface goes, I do not have 20/20 vision, I wear glasses or contacts, and I also have vision disturbances due to a structural brain abnormality. I’ve never had a problem reading ATK’s cookbooks, and that includes the narrow font used in their “Why This Works” section. I’m not invalidating the other reviewer’s experience, but I strongly believe it’s more of an individual issue and not a bad printing issue. 2. YES, ice cream en sous vide! It’s brilliant. I’ll explain why in a minute. First... This isn’t an “advanced” sous vide cookbook. I’d call it more intermediate. Like every other ATK cookbook, it’s for the home chef who loves to cook and wants to take things up a notch beyond the typical everyday cookbook... while still having a sizable variety of accessible foods that appeal to a wide audience. 2a. Can I find basic sous vide recipes for everything in this book anywhere on the internet? Yes. But if someone thinks any old sous vide eggs Benedict recipe is the same as an ATK sous vide eggs Benedict recipe... they don’t know ATK. Those of us who know ATK come for the science and testing based tweaks ATK makes. Their work takes common recipes and makes them reliable and amazing. So, no, you can’t just google what’s in this recipe book. I did, however, find a bunch of recipes for sous vide bacon online! - Set circulator to 145° - Leave bacon in the original packaging and drop it in. - Leave it overnight (8-48 hours) - Sear it off! 2b. Yes, make ice cream in your sous vide!! If that never crossed your mind, I’m guessing you’re not into homemade ice cream. Which is fine! But let me explain why sous vide ice cream is brilliant: scratch made ice cream starts with a custard. Making a custard is time consuming and full of potential pitfalls. Sous vide to the rescue! You mean I can make a custard base for my Mexican chocolate ice cream while I sit on the couch and my sous vide does all the work? I don’t have to stand there stirring over a double boiler? I don’t have to stress the whole time about hitting that perfect balance between a too-thin custard (read: ice cream full of ice crystals) or accidentally scrambling the eggs? BRILLIANT!! So, yes, sous vide that ice cream base! Will I make every recipe in here? Nope. I’ll let my pressure cooker handle the beans and I’m happy with my stovetop hard boiled egg recipe. But I’d say the same with every single cookbook I own. I don’t buy cookbooks to make use of every single recipe. I buy them because they have a bunch of great recipes that I do like. The best ones - like ATK - are also full of helpful cooking education. This is a great cookbook!

Easy to use recipes for beginners and experienced cooks.

Very Helpful and user friendly Book on Sous Vide cooking. Impressed that Temperatures are in both F & C.

A very good book to get started with sous vide. Clear, simple and easy to follow. All recipes I tried turned up well. In general they are very good starting points that you can try and then tweak exactly to your liking. I still keep coming back to the book for both reference and inspiration.