Ebook Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals, by Lisa Q. Fetterman Meesha Halm
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Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals, by Lisa Q. Fetterman Meesha Halm
Ebook Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals, by Lisa Q. Fetterman Meesha Halm
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Review
“Food has changed. Cooking has changed. Now we must choose our guides to show us the new ways of creating fantastic meals, and one of my favorite guides is the visionary Lisa Fetterman, who has such dynamic zeal for the act of cooking that it is hard not to follow her ebullient lead. Sous Vide at Home gives every home cook the techniques and recipes they need to revolutionize the way they make food.”—Hugh Acheson, author of A New Turn in the South and chef/owner of Five & Ten, Empire State South, The National, and The Florence “Lisa is an obsessive visionary who just wants to make the modern world a tastier, inspired place. As a curious home cook turned neurotic chef, bringing professional techniques into the home kitchen is always a thrill. The ability to cook sous vide with an immersion circulator on and off the clock excites me to no end!”—Christina Tosi, chef/founder/owner of Milk Bar“Lisa has taken what is viewed as the chef’s trick and turned it into another great tool for the home cook. With great recipes and easy to follow instructions, Sous Vide at Home will make Nomiku the new crockpot.”—Chris Cosentino, Top Chef Masters winner and chef/owner of Cockscomb “Sous Vide at Home is a welcome introduction to the most important kitchen innovation of recent times: precise low-temperature cooking, which makes it easier than ever for chefs and home cooks alike to get consistently delicious results.”—Harold McGee, author of On Food and Cooking "A great compendium of delicious techniques culled from restaurant innovation and brought to the home in a fashion that simplifies cooking a meal rather than complicating it.”—Lars Williams, research and development chef at noma"This is a terrific introduction to one of the most popular new cooking tools, and a fine accompaniment to the appliance."—Publishers Weekly"Any chef worth her kosher salt will tell you that sous vide (or, cooking vacuum-sealed food in a water bath at a controlled temperature) is a miracle technique and easier than you think. Lisa Fetterman's book makes the technique remarkably approachable with recipes that would be interesting and worthwhile even if sous vide didn't make them easy enough to make in your sleep." —Susan T Chang, NPR
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About the Author
Lisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of Sous Vide Made Simple. She has been featured in Wired, MAKE, and Forbes, and was named on both Forbes’ and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. Lisa earned a BA in Journalism from NYU and honed her culinary sensibilities working at some of the top restaurants in the country, including Babbo, Jean-Georges, and Saison. Scott Peabody is a professional chef with more than a decade and a half of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction for Sous Vide Made Simple as well as Sous Vide at Home.Meesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks including The Balsamic Vinegar Cookbook and Savoring the Wine Country, and she is a co-author of Sous Vide Made Simple. She’s served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins. Her writing and videos have appeared on The Food Network, Tasting Table, Zagat, Michelin, Bravo, and Tastemade.
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Product details
Hardcover: 288 pages
Publisher: Ten Speed Press (November 1, 2016)
Language: English
ISBN-10: 0399578064
ISBN-13: 978-0399578069
Product Dimensions:
8.2 x 1 x 10.2 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
296 customer reviews
Amazon Best Sellers Rank:
#7,050 in Books (See Top 100 in Books)
I'm a home cook, and I've been cooking sous-vide for almost 3 years now with an immersion circulator.When I first started cooking sous-vide, I purchased Thomas Keller's "Under Pressure", and was woefully disappointed with the recipes contained within. I started looking to the internet for resources on how to cook sous-vide, and what I found was a lot of discussion about what temperatures to cook certain ingredients at, but not full recipes.Fast forward to 2016, and I'm happy to say that Sous Vide at Home is truly a cookbook focusing on sous-vide with the home cook in mind. From addressing food safety concerns (regarding cooking temperatures, bacteria, and plastic bag safety) for beginners to introducing new recipes for the experienced, I found this book to be a wonderful resource of sous-vide cooking at home, and a must-have.I really appreciate that Fetterman takes the time to include instructions on a do-ahead strategy for most of the recipes in the book, so that one can sous-vide what is necessary ahead of time and then finish the dish afterwards.I think it's probably the first time where I've looked at a cookbook and felt like I wanted to cook every recipe in the book, and felt like I actually could, because the instructions are so clear, and it doesn't require a lot of fancy (or expensive) ingredients or equipment.One of the other wonderful things about this book is that she takes the time to include recipes from all parts of a meal -- not just appetizers, or entrees and dessert, but she even has a recipes for cocktails and sauces that you can prepare sous-vide.
This is a great sous vide cookbook, and the author's passion is obvious. It doesn't boast 300+ recipes, but is a well thought out introduction to all the possibilities of sous vide cooking - and exposes you to everything you can apply the technique to. The explanations ahead of each section are helpful and the book builds on the recipes so you can see why for those it makes sense to cook sous vide as opposed to standard methods, and I felt it gave me a good understanding of what sous vide makes sense to use for the most (very long time slow cooking or low-temperature cooking) and how to modify other standard recipes to take advantages of the method. The included recipes are not complicated (the beauty of sous vide itself is that it makes cooking most ingredients very straight forward) - the hardest parts of any of them will be the steps you need to do away from the sous vide part. The directions are very thorough and easy to follow and there is a lot of detail on how to do most of the work ahead of time. There is also good explanation as to why you use a certain temperature and how changing times and temperatures affects the cooking process. I have cooked a fair number of the proteins in the book, some of the veggies, eggs and also attempted the cocktails and desserts - and everything has come out excellent. While i like that it is a somewhat ambitious cookbook that tries to challenge a more experienced cook as well, the explanations are excellent so if you have any interest in cooking and are able to follow a recipe this should not be too hard to follow.
Let me preface this with, as a designer, I am a fussy brat about what goes on our coffee table and I HATE reading unless I have a sense that there is something really epic and groundbreaking going on in a book. So, yes, I have read Sous Vide at Home cover to cover, and yes, it will sit on my coffee table for at least the next two months. This book is outstanding.I work in the tech industry currently and about 6 months ago my most brilliant colleage started hounding me about how amazing sous vide is and how it will change my life forever and restore my faith in cooking, etc. etc. etc. My brother in law is a bit of a foodie so I bought him a sous vide device, this book and a handful of vaccuum sealing bags for Christmas... and then I was feeling extra generous that day so I kicked in for the same items for myself ;)So, this book came, and oh my goodness - that cover. A gorgeous silky black background with a mouth-watering steak and what I can only imagine is sea salt scattered artfully acroas the page. Turns out you CAN judge a book by the cover - every recipe inside is as tantalizing and magical as the opening image in this gastronomical page turner.I really appreciate the back stories to each section of the book, the approachable language of the author and the specific invitations to experience new people and cultures through recipes. The Chinese Tea eggs are artful and wonderful and I can't wait to try them.I seriously can't recommend this book enough for a clear and concise intro to the many and varied possibilities of sous vide, and as a work of art for any sitting room focal point. Thank you, Lisa, for sharing your experiences and best wishes in your continued success.
A decent book for the beginner. I am a culinary instructor at a college, a private chef and caterer and have been in the industry for 25+ years and have been cooking Sous Vide for several years now. It is great on the line when all you have to do is cut open a bag where the meat is cooked and held at a perfect temp., grill mark it and send it! For the average home cook, you may use a few time and put it in on the bookshelf never to be seen again, but it is a great tool for private chefs, small kitchen restaurants, and service at culinary schools. Recipes are meant to be played with, so have fun with it. I do warn though, there are safety concerns with sous vide; so follow recipes and safety guidlines like you would canning.
We were totally new to sous vide and decided to get some expert advice and suggestions. This book covered both of those items and we have thoroughly enjoyed this style of cooking as a result!
Have had a sour vide cooker for a while, and tried some other fancier cookbooks. This one has really made me enthusiastic for the technique. Would recommend it. Very useful and the recipes are very accessible. Just how to get the air out of the bags without having a vacuum machine was a great tip.
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