Sous Vide: Higher Dwelling Cooking: A Cookbook

NAMED ONE OF FALL‘S BEST COOKBOOKS BY FOOD & WINE

Whether or not he’s working with fireplace and a pan, your grandpa’s gradual cooker, or a cutting-edge sous vide setup, Hugh Acheson needs to make your cooking life simpler, extra enjoyable, and extra scrumptious. And whereas cooking sous vide—a way the place meals is sealed in plastic luggage or glass jars, then cooked in a exact, temperature-controlled water tub—was for cooks in high-end eating places, Hugh is right here to assist residence cooks carry this somewhat pleasant piece of know-how into their kitchens.

The fantastic thing about sous vide is its ease and consistency—it may possibly cook dinner a steak medium-rare, or a bit of fish to tender, just-doneness each single time . . . and maintain it there till you are able to eat, whether or not dinner is in ten minutes or eight hours away. However to unlock the strategy’s artistic secrets and techniques, Hugh exhibits you get the most effective sear on that steak after it comes out of the tub, demonstrates which dishes play finest with extra-long, extra-slow cooking, and opens up the entire world of greens to a know-how most identified for cooking meat and fish.

Reward for Sous Vide

“Excessive-end cooking involves the house kitchen on this enjoyable, clear method to a connoisseur approach. . . . [Hugh] Acheson writes with such appeal that he could make heat water attention-grabbing.”
—Publishers Weekly