Sous Vide

Just as Hugh Acheson brought a chef’s mind to the slow cooker inThe 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 BYFOOD & WINE

Whether hes working with fire and a pan, your grandpas 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 videa method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bathused 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 consistencyit 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 methods 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 forSous 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