Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking

Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking

by Jason Logsdon


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Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision Cooking by Jason Logsdon

Do you want to get the most out of your sous vide machine?

Are you looking to consistently prepare great food with a minimal amount of effort?

If you nodded your head "Yes" then this book was written for you!

Sous vide has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.

Modernist Cooking Made Easy: Sous Vide is the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal.

Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and much more.

What You Get In This Book

• The bulk of this book is the more than 85 recipes it contains. Designed so you can skim the recipes, looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.

• A detailed look at the entire sous vide process, including pre-sous vide preparation, sous vide sealing, temperature control, determining time and temperatures, and finishing sous vided foods.

• More than 85 recipes providing a wide variety of dishes across many cuts of meat and types of vegetables. They include:

• Beef, Lamb, and Other Red Meat

• Pork • Sausage and Ground Meats

• Chicken, Turkey, Duck, and Poultry

• Eggs

• Fish and Shellfish

• Fruits and Vegetables

• Infusions of Alcohol, Oil, and Vinegar

• Sweet and Sours such as yogurt, creme brulee, and dulce de leche

• An introduction to the equipment you will need for cooking sous vide. From a simple no-cost method that will allow you to give sous vide cooking a try, to a low-cost setup that will meet all of your sous vide cooking needs.

• A comprehensive sous vide time and temperature chart, as well as cooking-by-thickness times.

• More than 35 "Modernist Notes" with suggestions for using modernist ingredients and techniques to turn everyday meals into upscale and elegant dishes.

If you want to use sous vide to prepare amazing food simply and easily then this is the book for you!

Product Details

ISBN-13: 9780991050178
Publisher: Primolicious LLC
Publication date: 11/08/2014
Pages: 284
Product dimensions: 7.40(w) x 9.10(h) x 0.70(d)

About the Author

Jason Logsdon is a passionate home cook, entrepreneur, and web developer. He helps cooks understand sous vide and new modernist cooking techniques with easy-to-understand directions and recipes. He has several books and a website on sous vide and modernist cooking that are read by thousands of people every month including Beginning Sous Vide, Modernist Cooking Made Easy: Getting Started, Sous Vide: Help for the Busy Cook, Modernist Cooking Made Easy: The Whipping Siphon, Sous Vide Grilling, and Modernist Cooking Made Easy: Party Foods. He can be reached at or through Twitter at @jasonlogsdon_sv.

Table of Contents

Understanding the Sous Vide Process
Introduction to Sous Vide
How Sous Vide Works
Sous Vide Technique
Recommended Sous Vide Setups
Pre-Sous Vide Preparation
Seasonings, Spices and Herbs
Bagging with Sauces
General Pre-Sous Vide Tips
Sous Vide Sealing
What Does Sealing Do?
Types of Sealers
Plastic Safety
General Sealing Tips
Sous Vide Temperature Control
What to Look For
What I Recommend
Water Baths
Temperature Controllers
Beer Cooler Sous Vide
Sous Vide on the Stove
Determining Time and Temperatures
Sous Vide Time
Sous Vide Temperature
Checking Core Temperature
Sous Vide Finishing
Breading and Frying
Cook, Chill, and Hold
Using Sous Vide Juices
General Finishing Tips
Sous Vide Recipes
A Word About the Recipes
What Should I Sous Vide First?
Modernist Notes
Why the Range
Recipe Considerations
Converting Existing Recipes
Beef, Lamb, and Other Red Meat
Filet Mignon with Creamy Blue Cheese
Ribeye with Herb Butter and Broccoli Raab
Flank Steak with Argentinian Chimichurri
Sirloin Steak with Lime-Ginger Slaw
Asian Skirt Steak with Bean Sprouts
Raspberry Salad with New York Strip Steak
Hanger Steak with Peach Salsa
Top Round with Orange Sauce
Flat Iron Steak with Pancetta Asparagus
London Broil Beef Fajitas
Chuck Roast with Bacon and Kale
Prime Rib Roast with Horseradish Cream
Short Ribs with Feta and Beet Salad
Beef Carnitas with Tangerine-Chipotle Sauce
Top Round French Dip Sandwiches
Easy Corned Beef
Memphis-Style Beef Ribs and Spicy Lime Corn
Thick Cut Pastrami Reubens
Rogan Josh Spiced Lamb Loin
Rack of Lamb with Quinoa-Mint Salad
Honey-Chipotle Glazed Country Style Ribs
Cuban Pork Chops with Frijoles Negros
Bourbon Glazed Tenderloin with Pea Pesto
Pulled Pork with Pineapple Chutney
St. Louis Ribs with Bourbon BBQ Sauce
Prosciutto-Wrapped Pork Loin Roast
Pork Rillettes
Sausage and Ground Meats
Beer Brat Grinders with Guinness Mustard
Italian Sausage with Acorn Squash Puree
Bacon, Pineapple, and Poblano Cheeseburger
Spaghetti and Meatballs
Chicken Sausage with Caprese Salad
Chicken, Turkey, and Poultry
Chicken Parmigiana
Fried Buttermilk Chicken
Chicken Wings
Shredded Chicken Thigh Enchiladas
Chicken Thighs with Chile-Cheddar Polenta
Turkey Breast with Cranberry Chutney
Shredded Duck Legs with Sesame Noodles
Duck Breast with Port Reduction
Soft Boiled Egg on Cheddar Hash Browns
French-Style Scrambled Eggs
13 Minute Egg on Wilted Spinach Salad
Chocolate Chip Cookie Dough Balls
Fish and Shellfish
Shrimp Cocktail with Chipotle Sauce
Salmon with Apple and Jalapenos
Mi-Cuit Salmon
Halibut with Honey-Roasted Beets
Monkfish in Dashi with Snow Peas
Red Snapper Tostadas with Mango Salsa
Sesame Crusted Tuna with Avocado Salad
Scallops with Orange and Chile Strips
Calamari with Asian-Flavored Vegetables
Cod Chowder with Sourdough Croutons
Fruits and Vegetables
Asparagus with Dijon Mustard Vinaigrette
Broccoli with Parmesan and Lemon
Sweet and Spicy Glazed Carrots
Butter-Poached Beet Salad with Pecans
Corn on the Cob with Basil
Orange-Saffron Fennel Confit
Poached Cherry Tomatoes
Preserved Lemon Confit
Butternut Squash Salad
Butter Poached Turnips
Dual-Cooked Creamy Potato Puree
Rustic Roasted Garlic Mashed Potatoes
Chipotle Sweet Potato Salad
Spiced Cabbage with Apples
Bourbon-Maple Apple Chutney
Vanilla Pears with Rosemary Caramel
Cherry-Infused Rye Old Fashioned
Creamsicle with Orange-Vanilla Vodka
Chile-Tomato Infused Vodka Bloody Mary
Raspberry Infused Vinaigrette
Rosemary and Sage Infused Oil
Chile Pepper Infused Oil
Sweet and Sour
Sous Vide Yogurt
Sous Vide Creme Fraiche
Lemon Curd
Cinnamon-Vanilla Creme Brulee
White Chocolate Creme Brulee
Dulce de Leche
Sous Vide Time and Temperature Guides
Fahrenheit to Celsius Conversion
Sous Vide Thickness Times
Ingredient Tables
Sous Vide Resources

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