There are many sous vide books and here are our recommendations for which ones are worth checking out. If you have a specific sous vide book you enjoy or would like reviewed please let me know!
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This information has recently been updated, you can view the new information on my modernist book reviews page.
Do you take pride in cooking great food for yourself, your family, and friends?
Are you an extremely busy individual that is on the go all day long?
If you nodded your head "Yes" then this book was written for you!
Sous vide has many benefits for people who are busy during the day. Once you understand how to take advantage of these benefits you can get great meals on the table while working around your schedule.
Serve your family great meals, even on your busiest days!
Available on Amazon.com
or as a pdf download!
By Thomas Keller
This sous vide book shows you the extent of what is possible through sous vide cooking. The recipes aren't easy, and they require a lot of work but they can provide great inspiration for dishes of your own. If you are interested in expanding your concept of what can be accomplished through cooking then this is a must have.
By Jeff Potter
If you are interested in the Geekier aspects of cooking then this book does a great job. It takes you through the basics of setting up your kitchen all the way up to kitchen hacks and sous vide cooking.
By Harold McGee
This is the ultimate guide to the scientific aspects of cooking. If you like to know why things happen in the kitchen, at every level, you'll find this book fascinating.
By Nathan Myhrvold
The bible of modernist cuisine. It's over 2,400 pages costs $500 and was several years in the making. If you are serious about learning the newly developing modernist techniques then this might be worth the investment.
By Joan Roca
From the authors: "we propose our book, as a progression that involves three concepts of sous-vide: Storage, Cooking and Cuisine." Be sure to get a copy of this sous vide book that is in English, as many copies are not.
By Douglas Baldwin
Baldwin helped to define and codify home sous vide cooking with his free online guide. His sous vide book is a nice intro to the subject, including food safety, and has many simple recipes to follow.
By Ferran Adria
From the Author: "A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions, and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures."
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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Written by Jason Logsdon
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
