Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World

Of all the publications I read I could easily say this one is the best .it gives the history of Sous Vide ,the basic procedure as well cooking techniques .this is winner.

I was curious and this book did a great job of convincing me that sous vide is a technique I don't want in my home kitchen - so it saved me a bundle in equipment costs - not to mention time and energy

I have only tried a few recipes from this book but they were excellent ie. the peri peri chicken. The tested and recommended temperature was 150F and the chicken was the moistest I have ever cooked. I have bought ingredients for a couple of other recipes and am looking forward cooking up a storm.

I am so disapointed in this book. I own more than a dozen books from America's test kitchen and I have been a big fan for many years. The recipes have been excellent, creative and inspiring. I bought a Joule sous vide about eight months ago and I was really looking forward to this book so that I could get the most out of my new toy. I have mostly relied on the internet and trial and error to learn sous vide cooking.This cookbook is completely uninspired for recipes. I was looking for items I could braise and creative ways to use the sous vide to make food that cannot be prepared any other way. I wanted to take advantage of the unique method of dissolving connective tissue while cooking to the perfect temperature. This is non-existent in this book. Recipes include cooking beans, cocktails and even ice cream, things I have no interest in making with my sous vide. One of the best things you can make with your sous vide is bacon, and they don't even address that in this book. They have basic guides for cooking meat, chicken and fish, but you can find those anywhere on the internet.Save your money, do not buy this book. The best guides I have found are by Kenji Lopez-Alt on Serious eats. The best part is that they are free.

Not a bad cookbook. Some of the recipes seem ridiculous; running the sousvide 12-24 hours doesn’t make much sense to me. But there are good ideas within this book.