Sous Vide: Better Home Cooking: A Cookbook

I'll caveat that I haven't yet cooked from this book , but I devoured it the night it arrived and the recipes are well-conceived and look divine. This book covers it all. Chicken wings? Didn't know you could sous vide them, but you can bet I'm going to try them now. Corned beef? Hang on while I place my brisket order. Sous vide oysters?! Thank goodness we're in the "end in an R" months--I have to try them now. As for vegetables... I gasped out loud when I got to the table of contents for the vegetables section. He. Covers. So. Many. If you have an immersion circulator, you need this book as your definitive guide. Even if you don't like Hugh Acheson's flavors/seasonings, this book is worth it for the technique on how to sous vide anything and everything. His sense of humor peppered throughout is an added bonus.This book inspired me to write my second product review in 17 years.

Excellent selection of recipes.I wish Acheson had followed the current trend of using weight for ingredient amounts.1/2 cup of parsley leaves doesn't mean a lot.

I have made 3 of the fish dishes which are outstanding & delicious. I attached a picture of the Haibut. Looking forward to making more from this beautifully written and photographed cookbook. Highly recommend!

I really didn't need yet another book on sous vide cooking, but I bought this one anyway because...Hugh Acheson. Although sous vide books written by chefs have been among my least favorite (Under Pressure by Thomas Keller springs to mind), this book is proving to be the exception.I have the kindle version of this book and it is, unlike too many cooking ebooks, extremely well done. The contents, index, and recipes-within-recipes are hot-linked, making it very easy to find and peruse the recipes. The back button on the kindle app for a Mac makes switching between recipes easy. But this book is likely one that I will purchase in paper - it's that much of a keeper.The main thing is that this book is so far the one that seems to be the most geared toward home cooks who, at most, have a stick-type immersion circulator, and, lacking vacuum machines, at least have plastic bags in which to make the foods air-free via the water-displacement method.The Methods, Tricks, and Tips section at the beginning of the book is super helpful in general, although many of them are repeated in the recipes along with more specific tips are sprinkled throughout the recipes. Reading this book is like taking a class in sous vide. Some recipes are very easy, others require more work.What I've tried so far:I took a huge flier when I decided to make the turkey breast in this book for Thanksgiving. I usually don't use holiday meals for experiments, but in 2020, making a whole turkey for a crowd was clearly not the way Thanksgiving was going to play out. In the end, the turkey breast was "the best turkey breast we've ever had." It was moist and flavorful and made awesome sandwiches the next day. So easy that it can become a weekday food, as well as for entertaining.Making the main event in a plastic tub on the kitchen counter meant the oven was free for other things. But that isn't only true for a big holiday meal. One of the things I like best about sous vide is the relatively minimal cleanup from cooking this way. I live in a warm climate so keeping the kitchen cool is another plus.I love eggs and egg salad, so I had to try those. First were the 63.5C Eggs. I was game for this mainly because the best eggs I ever had were, as the recipe suggests, cooked in a hot spring in Iceland. Thumbs up for these.The next up was the Egg Salad, which is so elevated that calling it "egg salad" is a shame. I didn't make the sous vide version of the called-for crème fraîche yet, but only because I don't have the right-sized Mason jar. Otherwise, it's teed up to go.The Mushy Peas with Shallots and Mint were really delicious! So, so good. This trad accompaniment to fish and chips is great on its own or as a nice change from potatoes as a side dish. The only thing I did differently was to forgo the use of a food processor and use Richard Blais's method, in "Try This at Home," of simply squashing the peas in the cooking bag with your hands. Less clean-up : )Other recipes that look amazing are:Tuna Ventresca, which basically seems like making tuna confit via sous vide. YES, please!!Garlic Butter Shrimp on ToastSwordfish with Coconut Green Curry SauceLobster Rolls (the mayo kind)London BroilRopa ViejaPorchettaAll of the stocksCelery Root PuréeBread and Butter PicklesCara Cara Orange MarmaladeEggplant with Mirin, Ginger, and SoyCelery Three Ways with Almonds and ParmesanApplesauceEarl Grey-Lemon Poached PlumsSo many more, really.Bottom line: this book has me more excited about cooking than I have been in a while. I love what I've made and look forward to knocking off all of the ones on that list.I hope you find this review helpful.

I bought the kindle edition, and thought it looked great, so i bought the hard copy. I have just tried one recipe, (the book just came two days ago.)..and it was a disaster!! I tried the pate, It did not cook properly. It was raw after taking it out of the bath, even tho i added 45 minutes to the time suggested. I use sous vide all the time and this was my first sous vide disaster. Probably should have stuck it in the oven with a water bath, but i threw it out!! The recipe mentioned the use of the le crueset terrine, which i used, but perhaps it was too heavy for cooking in the sous vide bath??very sad that i spent time and money on ingredients, along with the book!

I've had a sous vide set up for over a year and I was having trouble using it right until this cookbook. The recipes are well-written and precise and I had an awesome dinner party as a result. I no longer think "wet meat" when I think "sous vide" and am excited to try more recipes from this book.

I’m a novice at sous vide cooking, bought my cooker on prime day. So of course I needed a cookbook! I bought three inexpensive ones that said they were for beginners. This is by far the best of the three! Turns out this is the only one I needed. I’ll probably just delete the other two. The explanations are clear, the recipes easy to follow. He gives the temperature in both centigrade and Fahrenheit which turns out to be invaluable since my cooker will not maintain temperature when set to Fahrenheit but performs perfectly in centigrade.

I'm a fairly accomplished amateur chef with several years experience with sousvide technique. So I thought I'd get a dedicated cookbook. Made the pork tenderloin (which I've made before with a spicey rub like Ethiopian berbere). The recipe called for cooking in a 145 degree water bath... the result was dry, flavorless pork... I usually do about 130 and get fabulously juicy and tender loin. The spice notes (coriander, chilli, orange zest) were fine, but the cooking temp is awful and ruined the dish. If you buy this book do so only for recipe suggestions (or just skip it and look online tbh) Disappointing

Great milk poached caramelised parsnip recipe.Good way to batch cook veg and leave in the ziplock bag until you need to use them.

If you are new to sous vide then this book is very informative with lots of recipes.

A very creative instructional book.

I have been a fan of Hugh for a while and recently got a steam oven capable of sous vide. Perfect moment to dig into this book... So far, so good. Really enjoying the experience and how much flavor I am able to render from these recipes. This will be a go-to for the future!

At first I was skeptical about trying my hand at the recipes presented in this book. Never the less I let my curiosity get the better of me, and haven't regretted it for a moment. Stuffed flank steak, Korean short ribs and salmon have all turned out fantastic.