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

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  • Soft-poached eggs

    Soft-poached eggs (page 20)

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

    • Categories: Egg dishes; Breakfast / brunch; Main course; Cooking ahead; Cooking for 1 or 2; Vegetarian
    • Ingredients: eggs
    show

  • Hard-cooked eggs (page 22)

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

    • Categories: Egg dishes; Main course; Breakfast / brunch; Cooking ahead; Cooking for 1 or 2; Vegetarian
    • Ingredients: eggs
    show

  • Eggs Benedict (page 24)

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

    • Categories: Egg dishes; Breakfast / brunch; American
    • Ingredients: eggs; Canadian bacon; English muffins; shallots; butter; egg yolks
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  • Classic deviled eggs (page 27)

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

    • Categories: Egg dishes; Canapés / hors d'oeuvre; Side dish; Cooking ahead
    • Ingredients: hard-cooked eggs; mayonnaise; parsley; apple cider vinegar; Worcestershire sauce; ground cayenne pepper
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  • Classic egg salad (page 29)

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

    • Categories: Egg dishes; Salads; Main course; Cooking ahead; Vegetarian
    • Ingredients: hard-cooked eggs; mayonnaise; red onions; parsley; celery
    show

  • Hollandaise (page 30)

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

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: shallots; butter; egg yolks
    show

  • Béarnaise (page 30)

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

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: tarragon; shallots; butter; egg yolks
    show

  • Runny egg yolk sauce (page 32)

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

    • Categories: Sauces, general; Egg dishes; Cooking ahead; Vegetarian
    • Ingredients: egg yolks
    show
  • Yogurt

    Yogurt (page 35)

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

    • Categories: How to...; Breakfast / brunch; Cooking ahead; Vegetarian
    • Ingredients: milk; yogurt with active cultures
    show
  • Greek yogurt

    Greek yogurt (page 35)

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

    • Categories: How to...; Breakfast / brunch; Cooking ahead; Greek; Vegetarian
    • Ingredients: milk; yogurt with active cultures
    show

  • Fruit-on-the-bottom yogurt cups (page 35)

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

    • Categories: Breakfast / brunch; Cooking ahead
    • Ingredients: milk; yogurt with active cultures; jam
    show

  • Ricotta cheese (page 37)

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

    • Categories: How to...; Cooking ahead; Vegetarian
    • Ingredients: milk; distilled vinegar
    show

  • Crème fraîche (page 38)

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

    • Categories: How to...; Sauces, general; Cooking ahead; Vegetarian
    • Ingredients: heavy cream; cultured buttermilk
    show

  • Foolproof poached chicken (page 46)

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

    • Categories: Quick / easy; Main course; Cooking ahead
    • Ingredients: chicken breasts
    show

  • Foolproof lemon-thyme poached chicken (page 46)

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

    • Categories: Quick / easy; Main course; Cooking ahead
    • Ingredients: chicken breasts; garlic powder; thyme; lemons
    show

  • Foolproof soy-ginger poached chicken (page 46)

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

    • Categories: Quick / easy; Main course; Cooking ahead
    • Ingredients: chicken breasts; soy sauce; fresh ginger; toasted sesame oil; white pepper
    show

  • Chicken salad (page 48)

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

    • Categories: Salads; Main course; Cooking ahead
    • Ingredients: mayonnaise; chicken breasts; celery; shallots; parsley; tarragon
    show

  • Crispy-skinned bone-in chicken breasts (page 50)

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

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  • Leek and white wine pan sauce (page 50)

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

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  • Hoisin-sesame pan sauce (page 51)

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

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  • Peri peri chicken (page 53)

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

    • Categories: Main course; Cooking ahead; African
    • Ingredients: arbol chiles; shallots; tomato paste; paprika; five-spice powder; garlic powder; lemons; ground cayenne pepper; bay leaves; chicken breasts
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  • Crispy-skinned chicken thighs (page 54)

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

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  • Mango-peach chutney (page 54)

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

    • Categories: Chutneys, pickles & relishes; Cooking ahead; Vegan; Vegetarian
    • Ingredients: mangoes; shallots; fresh ginger; peach preserves; cilantro
    • Accompaniments: Crispy-skinned chicken thighs
    show

  • Tangy corn relish (page 55)

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

    • Categories: Chutneys, pickles & relishes; Cooking ahead; Vegan; Vegetarian
    • Ingredients: distilled vinegar; corn on the cob; red peppers; mustard seeds; celery seeds
    • Accompaniments: Crispy-skinned chicken thighs
    show
  • Shredded chicken tacos (Tinga de pollo)

    Shredded chicken tacos (Tinga de pollo) (page 56)

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

    • Categories: Sandwiches & burgers; Main course; Cooking ahead; Mexican
    • Ingredients: chicken thighs; onions; canned chipotle chiles in adobo sauce; garlic powder; ground cumin; ground cinnamon; canned fire-roasted tomatoes; limes; corn tortillas; avocados; cotija cheese; scallions; cilantro
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Soft-poached eggs

    • Foodiewife on August 18, 2019

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

  • Ricotta cheese

    • sarahawker on April 07, 2022

      Incredibly easy and lovely fresh flavor. We could easily go through twice this amount of ricotta!

  • 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.

  • 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 $$

  • 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.

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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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