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Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

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Notes about this book

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Notes about Recipes in this book

  • Sriracha chicken

    • SilverSage on December 02, 2016

      This was a good weeknight supper. The heat was gentle, and mostly on the backside. I left it in the pool for about 1.5 hours, finishing only took a minute. Served with a sweet, cooling mango salsa. Will definitely make this again. The only thing I changed, was to eliminate the cilantro garnish, since my mango salsa already had plenty of cilantro in it.

  • Vietnamese caramel chicken

    • mamacrumbcake on December 29, 2016

      This turned out really well! The chicken was cooked through perfectly without being overlooked at all. After the chicken was finished in a hot skillet, I was thrilled when I saw the beautiful caramelization—just like in my favorite Vietnamese restaurant. Even if you do not make the pan sauce (which was very tasty) I can see a lot of uses for the chicken alone.

  • General Tso's chicken

    • bwhip on July 22, 2017

      First time I've ever tried Sous Vide, and I'm a believer. The recipe was really tasty, and the process was easy, and the results were excellent. Every piece of the chicken was cooked perfectly, with a wonderful, consistent texture. Looking forward to trying many more recipes from this book.

  • Duck breast with apricot mostarda

    • Charlotte_vandenberg on May 02, 2017

      Very nice duck breast, mostarda was a little bit dry when using dried apricots. Taste was very good though.

  • Quail with za'atar

    • FritB on February 23, 2017

      Very nice recipe. I added dry oregano and fresh thyme. Next time I would set the temp at 57 for 1 1/2 hrs.

  • Coffee-spiced pork tenderloin with wild rice and red cabbage slaw

    • rlintott on February 25, 2017

      Double the spice rub, make sure to get a good brown.

  • Eight-hour skirt steak with balsamic mushrooms

    • mamacrumbcake on May 21, 2017

      This was really good, especially the mushrooms. You will want a starch to soak up the mushroom sauce. We used rice, which was excellent, but mashed potatoes would be good too. PS. I think a little more salt and pepper before the final sear would be good.

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Reviews about this book

  • Food52

    2017 Piglet Community Pick: The book really excels in giving ideas and reliable guidance on what sous vide does best: steak, eggs, and make-ahead meals.

    Full review
  • Eat the Love

    ...with immersion circulators now available at a reasonable price, it was time for a sous vide cookbooks for the home cook and not just the professional chef.

    Full review
  • ISBN 10 0399578064
  • ISBN 13 9780399578069
  • Published Nov 01 2016
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

Sous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku--the first affordable sous vide machine--comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

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