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Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals [A Cookbook] Hardcover – 28 May 2019

4.5 out of 5 stars 308 ratings

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  • Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals [A Cookbook]
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  • Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]
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  • Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World
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From the Publisher

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Review

"Sous Vide Made Simple is the perfect guide for harried folks with discerning palates who still want to eat a simple and delicious home-cooked meal. Filled with foolproof master recipes, gorgeous photos, meal prep tips, and tons of spin-off recipes, it's a game changer!"
--
MICHELLE TAM, New York Times best-selling cookbook author and creator of Nom Nom Paleo

"Lisa has truly made preparing restaurant-quality meals at home a simple and fun journey. Now she shares her knowledge of how to accomplish this with minimal effort in Sous Vide Made Simple."
--
PAT LAFRIEDA, third-generation butcher, premier meat purveyor, and author of Meat: Everything You Need to Know

"The Nomiku home sous vide machine, and Lisa Fetterman's firstbook Sous Vide at Home, were a revelation in giving home cooks insight on chef secrets and the type of restaurant-quality meals possible with the Nomiku. In Sous Vide Made Simple, she and her team take a different approach, offering a book full of simple, delicious ways to feed your family while shortening your time in the kitchen and getting creative every day of the week."
--
PREETI MISTRY, author of The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul

About the Author

Lisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of the critically acclaimed cookbook Sous Vide At Home. 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 Simpleas 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 CookbookandSavoring the Wine Country, and she is a co-author ofSous Vide at Home. 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

  • Publisher ‏ : ‎ Clarkson Potter/Ten Speed (28 May 2019)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 192 pages
  • ISBN-10 ‏ : ‎ 0399582010
  • ISBN-13 ‏ : ‎ 978-0399582011
  • Dimensions ‏ : ‎ 21.11 x 1.68 x 26.16 cm
  • Customer Reviews:
    4.5 out of 5 stars 308 ratings

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4.5 out of 5 stars
4.5 out of 5
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Top reviews from other countries

M A Taylor
4.0 out of 5 stars Good introduction
Reviewed in the United Kingdom on 3 December 2020
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Gbh
5.0 out of 5 stars Usable
Reviewed in Canada on 18 February 2021
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Beverly
4.0 out of 5 stars Good Primer
Reviewed in Canada on 20 January 2020
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Amanda
5.0 out of 5 stars Delicious and approachable recipes made simple, sous vide style
Reviewed in the United States on 22 October 2018
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Customer image
5.0 out of 5 stars Delicious and approachable recipes made simple, sous vide style
Reviewed in the United States on 22 October 2018
I've had a sous vide cooker for a few years, and I'm always at a loss for what to do with it. I have a few dishes I think it handles perfectly (flank steak, chocolate pots de creme), but aside from those, I usually feel like I don't know what I'm doing. Lately, I've been ordering Nomiku meals, and that's super helpful and convenient, but sometimes I still want something I've cooked for myself. Enter "Sous Vide Made Simple."

"Sous Vide Made Simple" is a cookbook dedicated to helping make sous vide cooking, well, simple. It is arranged by protein and contains a handful of master recipes, those recipes you want in your back pocket so you can customize them. These are things like eggs, chicken thighs, steak, and slow-cooked pork, among others, all made with neutral seasoning and cooked to perfection. There are then a few suggestions to spice up the already-cooked staples.

I personally love this layout and find it so handy. It means you can cook a ton of a protein in one go, and freeze it for later. Frozen vacuum-packed items reheat perfectly sous vide without losing any quality. Then you can just use those staples to throw together a quicker version of a classic meal. I tried Boeuf Bourguignon Pot Roast (with a few minor modifications) and I was surprised and impressed at the depth of flavor I got in only a half hour of cooking the sauce. I used short ribs au jus I ordered from Nomiku and cut them up to make smaller pieces, then added them into the flavorful sauce. It was a huge hit in our house.

Another item I would never have thought to cook sous vide, mushrooms, also turned out remarkably well. Mushrooms are one of the master recipes and as a mushroom lover, I knew I had to try them. In fifteen minutes, I had perfectly cooked mushrooms that then browned perfectly in a pan of butter. It saved a lot of active cooking time, which I always appreciate.

The design of the book is extremely user-friendly and is very readable. The recipes are all family-friendly and easy, primarily using ingredients I tend to have in my pantry. Because the main components can easily be made in advance, this is a great cookbook to have in your arsenal if you're on the go frequently.

With recipes packed full of flavor and a great layout, this is a cookbook I'll be going back to for convenient and delicious recipes to cook for my family. I definitely recommend giving it a try!
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Jaymin Kessler
5.0 out of 5 stars My new favourite cookbook
Reviewed in the United States on 15 October 2018
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33 people found this helpful
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