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Sous Vide

Better Home Cooking: A Cookbook

Better Home Cooking: A Cookbook

By Hugh Acheson

By Hugh Acheson

By Hugh Acheson

By Hugh Acheson

Best Seller

Category: Cooking Methods

Category: Cooking Methods

Hardcover $35.00

Oct 15, 2019 | ISBN 9781984822284

Ebook $18.99

Oct 15, 2019 | ISBN 9781984822291

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    Sous Vide by Hugh Acheson
    Hardcover $35.00
    Oct 15, 2019 | ISBN 9781984822284

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      Oct 15, 2019 | ISBN 9781984822284

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      Oct 15, 2019 | ISBN 9781984822291

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    About Sous Vide

    Just as Hugh Acheson brought a chef‘s mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook’s perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.

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

    Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.

    The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you’re ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.

    Praise for Sous Vide

    “High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly

    About Sous Vide

    Just as Hugh Acheson brought a chef‘s mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook’s perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.

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

    Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.

    The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you’re ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.

    Praise for Sous Vide

    “High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly

    Read An Excerpt

    Read An Excerpt

    Also by Hugh Acheson

    How to Cook
    The Chef and the Slow Cooker
    The Broad Fork
    Pick a Pickle
    A New Turn in the South
    See all books by Hugh Acheson

    Also by Hugh Acheson

    How to Cook
    The Chef and the Slow Cooker
    The Broad Fork
    Pick a Pickle
    A New Turn in the South
    See all books by Hugh Acheson

    About Hugh Acheson

    Hugh Acheson is the chef/partner of the restaurants Five & Ten, The National, and Empire State South, named restaurant of the year by Atlanta magazine. He is winner of two James Beard Awards for Best Chef Southeast and Best American… More about Hugh Acheson

    About Hugh Acheson

    Hugh Acheson is the chef/partner of the restaurants Five & Ten, The National, and Empire State South, named restaurant of the year by Atlanta magazine. He is winner of two James Beard Awards for Best Chef Southeast and Best American… More about Hugh Acheson

    Product Details

    Category: Cooking Methods

    Hardcover | $35.00
    Published by Clarkson Potter
    Oct 15, 2019 | 288 Pages | 7-7/16 x 9-3/4 | ISBN 9781984822284

    Category: Cooking Methods

    Ebook | $18.99
    Published by Clarkson Potter
    Oct 15, 2019 | 288 Pages | ISBN 9781984822291

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    Praise

    “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
     

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