Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World by America's Test Kitchen Editors

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Notes about Recipes in this book

  • Seared duck breasts

    • IvyManning on April 30, 2019

      The duck ends up being cold by the time you sit down to eat it. Fine if you need a foolproof recipe if you overcook things, but it's not better than searing alone and way more trouble.

  • Brûléed scallops with dynamite sauce

    • IvyManning on September 08, 2020

      The scallops end up being overcooked and the sauce covered up their flavor completely. Won't make again, wasted $$

  • Shredded chicken tacos (Tinga de pollo)

    • mamacrumbcake on August 30, 2019

      We enjoyed these tacos, but strangely, the taste was reminiscent of Indian food (must have been the cinnamon). I liked the technique of browning the chicken before sous vide-ing rather than after. We were able to eat right away and I had the whole kitchen cleaned up by the time we ate dinner. PS I used the full amount of chipotle and it was mild-moderate heat-wise. There is a lot of the yummy sauce and I think this chicken would also be good over rice, especially basmati.

  • Perfect asparagus with tomato-basil vinaigrette

    • mamacrumbcake on July 05, 2019

      I only made the vinaigrette. It was delicious! Went perfectly with the asparagus (which I grilled). Also used it to top fish. I can see many uses for this easy, versatile, and yummy vinaigrette/sauce.

  • Soft-poached eggs

    • Foodiewife on August 18, 2019

      My first foray into sous vide cooking. The eggs turned out perfectly.

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Reviews about this book

  • Kitchn

    Give yourself a little more time to make more art by relying on an at-home sous vide machine...Make delicious meals with minimal effort!

    Full review
  • ISBN 10 1945256494
  • ISBN 13 9781945256493
  • Linked ISBNs
  • Published Sep 25 2018
  • Format Paperback
  • Page Count 232
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes.

Originally from the French for "under vacuum" because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it's an easy, convenient, and time-saving way to cook. Sous vide makes traditional cooking easier and more foolproof, and often can help to make food taste better, taking away all the guesswork and giving you back some free time. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.


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