The Complete Sous Vide Cookbook: More Than 175 Recipes with Tips & Techniques: More Than 175 Recipes with Tips and Techniques Paperback – 28 Oct. 2016

Canadian chef Chris McDonald has written a most impressive guide to the sous vide cooking technique. An informative section on essential preparation and food hygiene sets the scene for recipes and techniques covering just about the complete spectrum of ingredients and regional specialities. Meat, poultry, game, seafood, vegetables, desserts and sauces are all catered for with detailed and easy to follow recipes. Thankfully weights are given in both metric and American units. To make the book truly "Complete" it would be helpful to have translations of the more obscure North American ingredients and details of suppliers in the UK. Putting that minor criticism to one side, this book is excellent value for money and really does complement the all too basic cooking guide that is often supplied with a sous vide wand.

This has been my go-to book for bath temperatures and cooking times especially for meat, fish and eggs. I confess I don't really do the full-blown recipes but they are good starting points for my own inventions. Be aware it is a North American book so you will have to workout your local names of things, essentially cuts of meat and seasonings. If you are used to following internet videos of US and Canadian chefs then you know what I mean. Any search engine should give you a close equivalent. The book is packed with tips on equipment, generaL techniques, marinades, brines and storage times. I finish by saying even though it is so simple, sous vide poached eggs; there is no going back.

I recently bought a cheap "stick" sous vide machine and was looking out for a recipe book. My friend recommended this one and it lives up to the recommendation. A very practical book with many useful tips and dozens of recipes. I've cooked 5 of the recipes so far and they have all turned out well.

Bought for daughter in law who has become very adventurous in her culinary journey. She is delighted with it.

I would buy it again .Lots of info and recipes.

this is the second sous vide cook book i have bought and is by far the best. there is a good section on sous vide cooking, helpful tips and also basic recipes, which is what i wanted the book for.

Excellent with many details about the "science" of sous vide. Did not yet try many of the recipes, but these would need to be personalized anyway.

Lots of information but recipes rather American. Not May pictures.

Guga is great. Watch his videos all the time! Great cook book!!

Easy to follow instructions, recipes are good. The author offers a broad cross section of recipes for different types of foods, as well as a tutorial on sous vide. My first attempts at using the Anova sous vide were successful thanks to this book, and I've only had 1 miss since (eggs). If it were possible to rate 4.5 stars that would have been more accurate, only because I gravitate towards pictures when selecting recipes.

Livre de cuisine bien fait pour ceux qui cuisine sous vide, malheureusement les recettes sont essentiellement de type USA, pas trop mon truc

Buen libro, bien presentado y bastante 'limpio'. A pesar de estar en inglés es de comprensión sencilla, por lo que no tendreis problemas con un nivel básico (quizás de vocabulario). Las recetas que he probado han salido excelentes.

Da comperare. Si possono gustare piatti da gourmet,Purtroppo è in inglese, ma che può essere un buon esercizio, teorico e pratico.