Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World Paperback – September 25, 2018

I actually bought another sous vide book because of the bad reviews here. Huge mistake. I collect cookbooks - that I actually use - and ATK publishes some of my favorites. This fits right in!Addressing the top two negative reviews:1. As far as the typeface goes, I do not have 20/20 vision, I wear glasses or contacts, and I also have vision disturbances due to a structural brain abnormality. I’ve never had a problem reading ATK’s cookbooks, and that includes the narrow font used in their “Why This Works” section. I’m not invalidating the other reviewer’s experience, but I strongly believe it’s more of an individual issue and not a bad printing issue.2. YES, ice cream en sous vide! It’s brilliant. I’ll explain why in a minute. First... This isn’t an “advanced” sous vide cookbook. I’d call it more intermediate. Like every other ATK cookbook, it’s for the home chef who loves to cook and wants to take things up a notch beyond the typical everyday cookbook... while still having a sizable variety of accessible foods that appeal to a wide audience.2a. Can I find basic sous vide recipes for everything in this book anywhere on the internet? Yes. But if someone thinks any old sous vide eggs Benedict recipe is the same as an ATK sous vide eggs Benedict recipe... they don’t know ATK. Those of us who know ATK come for the science and testing based tweaks ATK makes. Their work takes common recipes and makes them reliable and amazing. So, no, you can’t just google what’s in this recipe book. I did, however, find a bunch of recipes for sous vide bacon online!- Set circulator to 145°- Leave bacon in the original packaging and drop it in.- Leave it overnight (8-48 hours)- Sear it off!2b. Yes, make ice cream in your sous vide!! If that never crossed your mind, I’m guessing you’re not into homemade ice cream. Which is fine! But let me explain why sous vide ice cream is brilliant: scratch made ice cream starts with a custard. Making a custard is time consuming and full of potential pitfalls. Sous vide to the rescue! You mean I can make a custard base for my Mexican chocolate ice cream while I sit on the couch and my sous vide does all the work? I don’t have to stand there stirring over a double boiler? I don’t have to stress the whole time about hitting that perfect balance between a too-thin custard (read: ice cream full of ice crystals) or accidentally scrambling the eggs? BRILLIANT!! So, yes, sous vide that ice cream base!Will I make every recipe in here? Nope. I’ll let my pressure cooker handle the beans and I’m happy with my stovetop hard boiled egg recipe. But I’d say the same with every single cookbook I own. I don’t buy cookbooks to make use of every single recipe. I buy them because they have a bunch of great recipes that I do like. The best ones - like ATK - are also full of helpful cooking education. This is a great cookbook!

Love the complete process for each recipe. Clear and consistent instructions and great photos. I’ve made three recipes already. I wasn’t confident to use the sous vide without it.

When I first opened the book, I was prepared to dislike it. Flipping through it, I saw many wonderful recipes that I'd never make. I was hoping for there to be an individual chart of food types with time and temperature. Sadly, it did not make it into the book. After scouring images on the net, I finally found one, so I'm all set now.

I received an immersion circulator as a gift but was a little unsure how to make lots of things with it. This book not only have helpful info on the technique of sous vide but is jammed full of great recipes of many types — meat, veggies, fish and even dessert!It’s a great book for anyone looking to cook sous vide— but especially great for newbies to the technique (like me).

I always know that the recipes they put out are reliable, and so it was with this cookbook as well.

I am new to sous vide cooking and I looked at quite a few cookbooks before deciding on this one. I ordered the spiral bound one, it just makes it easier for me when using my cookbook stand. The pages are glossy and full color and the instructions are easy to understand. There is even a section with each recipe called "Why This Recipe Works" which is so help in understanding the why of what you do for the recipe to work. Excellent book!

Good recipes and ideas for my new sous vide machine.

I know a cookbook isn't a standard read but I'm considering spending $200 on a sous vide device and thought it would be good to try and figure whether I'd use it or whether it would be a very expensive paperweight. This book gives a lot of basics. I suspect that the perfect steak and perfect eggs are my reasons for wanting one of these and the book explains in detail why this is the perfect, but not quickest, way to achieve those goals. Also how to poach an egg and make hollandaise for my beloved eggs Benedict at the same time and it's supposed to be fool-proof which is quite a claim since fools are so ingenious. I really enjoy the way ATK and Cooks Illustrated explain the science of cooking. Part of me says just tell me how to do it but another part reads every "why this works" segment at least once. I also found a lot of new ideas I expect I'll try like celery root. Celery root has never been on my radar but this makes it sound yummy and probably healthy. So the book was a good buy. Now if only the sous vide machine would go on sale!

Good quality book with some nice pictorial presentations to get your taste buds flowing.

Before we start i can't cook.I'm new to sous vide cooking so I purchased a couple of books to try to understand if this way of cooking was for me. The other books just had meals that I would never eat after all I am a simple man. This book is different it explains the how and why. Each food type is explained why cooking this way is safe and why. Yes it is American but how it is worded it ok for any were in the world. It even tells you how to pronounce sous vide?Say it ten times fast: soo veed.Hope that this helps.

Very Helpful and user friendly Book on Sous Vide cooking. Impressed that Temperatures are in both F & C.

I always trust the tested recipes and equipment recommended by Test Kitchens and this book doesn’t disappoint.

Good recipes for those just getting started with Sous Vide