“I just can’t do it”
A friend once told me he could never cook sous vide because Sous Vide sounds like an intimidating cooking procedure that only professional chefs use to cook exotic foods. My friend couldn’t have been more wrong, sous vide cooking is for anybody and everybody and today you will discover 3 of the best Sous Vide Cookbooks where you can find amazing recipes for homemade sous vide meals. Come along.
What Is Sous Vide Anyways?
“Sous Vide” is a French word and I’m English it literally means “under vacuum”.
Sous Vide is a cooking method that involves sealing food in an airtight container-usually a vacuum sealed bag-and then cooking the food in temperature controlled water.
New Cooking Method. So what?
What makes sous vide particularly appealing is the speed it brings to cooking. With sous vide cooking you can cut down the time your meal takes to get ready by a significantly large amount. Another great characteristic of sous vide is that the food comes in no contact with the metal base of the pot, the flames, smoke or steam. The food is cooked with just intense heat and pressure so there’s no chance of your food getting burnt or charred.
You cannot cook sous vide with regular pots and pans but with a sous vide cooker which are specially built to regulate water temperature around your food and give maximum heat circulation all around your food.
What Is A Sous Vide Cooker?
A sous vide cooker is a precise cooking machine that keeps the cooking water to a constant temperature with the use of a heated metal coil. The water temperature is always fixed, it never increases or decreases. The advantage of this precise control and constancy is that you can never have undercooked or overcooked food, your food comes out just perfect. Wonderful, isn’t it?
How’s A Sous Vide Cooker Different From Regular Cookers?
“It’s just a cooker like the rest of em, what’s so special about it?” Here’s what is special about sous vide cookers. If you’ve always had a passion for cooking but you never have so much time to cook your meals then Sous Vide Cookers are what you need!
Sous Vide Cookers cook undoubtedly faster than regular cookers, your food is cooked with pure heat and pressure, no flames. Sous Vide Cookers give you the extra speed you need.
Cooking sous vide involves your food being airtight and vacuum sealed and this ensures that your food never gets burnt and the temperature regulation features of the sous vide cookers make sure your food is cooked at a constant temperature you set the cooker to. So say goodbye to undercooking or overcooking, your food is always perfect.
Are you the type that keeps hovering over your food checking it again and again? If you are then Sous Vide cookers take away your stress, Sous Vide cookers ensure that heat and pressure is evenly distributed across your food so every part of your food is just fine.
An added bonus of using sous vide cookers is that your food lasts longer! Your food is kept airtight and vacuum sealed and this allows the heat to penetrate into every fiber of your food ensuring that it is cooked through so your food can last longer in your freezer and still retain great taste.
Here are 3 of the best Sous Vide Cookbooks we have handpicked for you and we guarantee you’re gonna love them.
1) The Complete Sous Vide Cookbook for Beginners: 1001 Recipes for Perfectly Cooked Meals by Daniel Roberts
Chef Daniel Roberts is a native New Yorker who hails from an Italian-American family of foodies. He helms Café del Rey where he has cooked since 2010 and embraces a wide range of cultures and cuisines including Asian, Latin American, and Mediterranean and he has incorporated his experience with these varieties of cultural cuisines in his cookbook.
This particular cookbook has countless amazing recipes that are used by MasterChef’s in 5 star restaurants so with this cookbook you can cook like a pro. Already a cooking enthusiast or a chef? With this cookbook, you can sharpen your cooking skills. And if you’re just new to the world of cooking or the world of Sous Vide then this cookbook will do wonders for you and make your food indistinguishable from the work of a well experienced chef.
2) Sous Vide: Better Home Cooking by Hugh Acheson
In this cookbook Hugh Acheson spends a lot of time at the intersection of technique, flavor, and practicality. Other sous vide cookbooks have come and gone in the last two years, but this one is here to stay.
Divided into sections like “Birds (& Eggs)” and “Beef & Pork,” the book’s 90 recipes include such varieties as Halibut with Carrot-Ginger Sauce and Hazelnut-Carrot Salad; Squid Stuffed with Chickpeas, Swiss Chard, and Garlic; and Quails with Chorizo and Cornbread Stuffing. It also includes two recipes any sous vide cookbook will likely include: eggs (his are 63.5°C Eggs) and steak (Perfect Steaks with Chimichurri).
3) Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals by Lisa Q. Fetterman
Sure, you can find just about everything you need to know to start cooking sous vide online on one of the many websites featuring the sous vide cooking method but I promise you there’s just something you’d like about this book. The recipes are really interesting to browse and the food photography is amazing, super vivid that you could almost feel the food around you just by looking.
![Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]](https://m.media-amazon.com/images/I/51RGtNLCWGL._SL500_.jpg)
Lisa Q. Fetterman, the main author of this cookbook is the co-founder and CEO of Nomiku, the manufacturer of the “first home immersion circulator” so you can imagine she’s quite knowledgeable when it comes to sous vide cooking. She’s also cooked at some really great restaurants like Babbo and Jean-Georges in New York city and Saison in San Francisco.
Meesha Halm, another co-author of the cookbook has been a local editor for Zagat Survey. She has her own cookbook called “The Balsamic Vinegar Cookbook” and another called “Savoring the Wine Country”. She was also a cookbook editor at Collins Publishing so she has a great wealth of experience when it comes to selecting the best recipes for cookbooks.
The last co-author Scott Peabody who provided the recipes and “culinary direction for this book” is a professional chef. He attended the Culinary Institute of America and has worked for Jean-George Vongerichten and Thomas Keller.
There you go. Any of these great cookbooks will make your journey into the world of Sous Vide cooking an amazing one and all your meals will be fantastic and nothing short of perfect.
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