Sous Vide Cooking Made Simple: Techniques, Ideas and Recipes to Cook at Home

Inspiring Sous Vide Cook Ideas Plus Excellent Instruction My older sister swears by sous vide cooking, though I myself have never tried it. I am a vegetarian, and I know that sous vide cooking is usually meat-based. Indeed, this book has mostly meat or animal-protein-based recipes. There's a recipe chapter on all the big meats (beef, pork, lamb, chicken) as well as a chapter just on seafood. Surprisingly, there are also chapters on salads and small bites (including side dishes), breakfast and brunch, and desserts. In these three chapters, the author showed some interesting techniques with fruits and vegetables. How do maple-infused apples sound? Or how about cooking asparagus or corn on the cob sous vide? The book also has a chapter on starter recipes that help you build your technique while working on simpler recipes. The book has a large introductory section that explains sous vide equipment and the properties of sous vide cooking as well as more general information about how to cook each different type of protein (e.g., steaks, chicken, eggs). She also explains how to add flavor both before and after sous vide cooking. This first section impressed me, as it taught me a lot about this very different cooking method, from the tools to the quirks of the different foods. The book does have photographs, though not ones for each recipe. The ones depicted look mouth watering. If you are interested in sous vide cooking or already doing so, this book will inspire you—and equip you—to give it a go or expand your repertoire. I received a free copy of this book, but that did not affect my review.