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Sous Vide at Home

  • Hardcover $35.00

    Nov 01, 2016 | 288 Pages

  • Ebook $18.99

    Nov 01, 2016 | 288 Pages

Product Details

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Praise

“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

Table Of Contents

CONTENTS

Foreword by Dominique Crenn 1
Preface: Nomiku, A Love Story 3
Introduction 5
Getting Started 11

EGGS 19
FISH AND SHELLFISH 39
POULTRY 69
MEATS 115
VEGETABLES 169
DESSERTS 199
COCKTAILS AND INFUSIONS 229
BASICS, SAUCES, AND CONDIMENTS 255

Measurement Conversion Charts 272

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