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Lisa Q. Fetterman
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Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook] Hardcover – Illustrated, 15 November 2016

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Lisa Q. Fetterman (Author)
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Previous page
  1. Print length
    288 pages
  2. Language
    English
  3. Publisher
    Clarkson Potter/Ten Speed
  4. Publication date
    15 November 2016
  5. Dimensions
    21.03 x 2.54 x 26.11 cm
  6. ISBN-10
    0399578064
  7. ISBN-13
    978-0399578069
  8. See all details
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Frequently bought together

  • Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]
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  • Simple Sous Vide: 200 Modern Recipes Made Easy
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  • Anova Sous Vide Cookbook: 100 Thermal Immersion Circulator Recipes for Precision Cooking At Home
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Product description

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

About the Author

LISA Q. FETTERMAN is the founder and CEO of Nomiku, the first home sous vide immersion circulator machine on the market. Lisa has been featured in Wired, Make, CNET 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 has worked at some of the top restaurants in the country including Babbo and Jean-Georges in New York and Saison in San Francisco. She lives in San Francisco where she employs her hunger-inducing recipe blog and infectious personality to fuel Nomiku's momentum.
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Product details

  • Publisher ‏ : ‎ Clarkson Potter/Ten Speed; Illustrated edition (15 November 2016)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 288 pages
  • ISBN-10 ‏ : ‎ 0399578064
  • ISBN-13 ‏ : ‎ 978-0399578069
  • Dimensions ‏ : ‎ 21.03 x 2.54 x 26.11 cm
  • Customer Reviews:
    4.5 out of 5 stars 1,835 ratings

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Previous page

  1. Lisa Q. Fetterman

    Brief content visible, double tap to read full content.
    Full content visible, double tap to read brief content.

    LISA Q. FETTERMAN is the founder and CEO of Nomiku, the first home sous vide immersion circulator machine on the market. Lisa has been featured in Wired, MAKE, and Forbes, and was named on Forbes, Inc, and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. Lisa has worked at some of the top restaurants in the country including Babbo and Jean-Georges in New York and Saison in San Francisco. She lives in San Francisco where she and her husband-cofounder have brought manufacturing back to the states with their new Nomiku Sous Chef device that includes delicious sous vide meals.

    See more on the author's page

  2. Scott Peabody

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    Full content visible, double tap to read brief content.

    Scott Peabody is a professional chef whose career in food began at the age of 15, working as a prep cook-cum-disherwasher. 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. After more than a decade working in restaurants, he’s taken the plunge into extramural cooking and food writing.

    See more on the author's page

  3. Meesha Halm

    Brief content visible, double tap to read full content.
    Full content visible, double tap to read brief content.

    Meesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of over 20 restaurant guides and cookbooks including The Balsamic Vinegar Cookbook, Savoring the Wine Country, and the co-author of Sous Vide at Home and Sous Vide Made Simple. She’s served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins Publishers. Her writing and videos have appeared on The Food Network, Tasting Table, Zagat, Michelin, Bravo, and Tastemade.

    See more on the author's page
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Customer reviews

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Cemil
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5.0 out of 5 stars Five Stars
Reviewed in Australia on 7 July 2018
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StiffyO'Riorda
4.0 out of 5 stars Specialist book focussed on Japanese style cooking
Reviewed in the United Kingdom on 24 March 2017
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10 people found this helpful
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steven michie
5.0 out of 5 stars Great place to start Sous Vide
Reviewed in the United Kingdom on 9 January 2022
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JimboUk
3.0 out of 5 stars A good starter book
Reviewed in the United Kingdom on 7 June 2019
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Amita Cathcart
5.0 out of 5 stars Must have for Sous Vide novices
Reviewed in the United Kingdom on 10 March 2022
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Dave Watkins
5.0 out of 5 stars An excellently written book
Reviewed in the United Kingdom on 19 January 2020
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