“In Sous Vide, chef Hugh Acheson makes an airtight case for the convenience and consistency of a method once limited to restaurant kitchens. . . . These delicious fall recipes [are] a great place to start.”—The Wall Street Journal
“High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique . . . Acheson writes with such charm that he can make warm water interesting—an invaluable trait for this survey of sous vide recipes and methods.”—Publishers Weekly
“Sous Vide: Better Home Cooking praises the [sous vide] technique for its consistency, safety, and mess-free qualities, and offers a collection of recipes that will allow even skeptics to see its potential.”—Garden & Gun
“If you’ve been meaning to try [sous vide], this book is the perfect place to finally start.”—Chowhound
