Do you want to get the most out of your sous vide machine?
Are you looking to consistently prepare great food with a minimal amount of effort?If you nodded your head "Yes"
Modernist Cooking Made Easy: Sous Vide is the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal.
Sous vide has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.
Over the last five years I've cooked hundreds of sous vide meals and written 4 cookbooks on the subject that have brought sous vide cooking into tens of thousands of home kitchens. I've used it for fancy modernist dishes, simple everyday post-work meals, food for parties and barbecues and everything in-between. With the introduction of several low cost circulators, sous vide is more accessible than ever to the home cook. I decided it was time to take another look at sous vide and write a comprehensive primer for cooks of all experience levels.
This book uses my years of experience to demystify the sous vide process, serve as a reference for more than 80 cuts of meat and vegetables, and provide a collection of inspiring recipes to get you on your way to sous vide success.
Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and more.
After reading this book you will be able to consistently prepare great food with a minimal amount of effort.
I have sample recipes for Monkfish in Dashi with Spring Vegetables, St. Louis Ribs with Bourbon BBQ Sauce, Flank Steak with Argentinian Chimichurri, Vanilla-Cinnamon Creme Brulee. I've also made the first 2 chapters of the book available for you to look at.
You can also view all the images from the book in my Sous Vide Book photo gallery.
If this book does not give you the information you need to confidently use your sous vide machine or you are unhappy with it for any reason, then you get your money back.If you want to use sous vide to
Jason Logsdon is a passionate home cook, entrepreneur, and web developer. He helps cooks understand new modernist cooking techniques with easy-to-understand directions and recipes. He has several books and a website on modernist cooking that are read by thousands of people every month including Modernist Cooking Made Easy: Getting Started, Modernist Cooking Made Easy: The Whipping Siphon, Beginning Sous Vide, Sous Vide: Help for the Busy Cook, and Modernist Cooking Made Easy: Party Foods. He can be reached at firstname.lastname@example.org or through Twitter at @jasonlogsdon_sv.