The Everything Guide To Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home

The Everything Guide To Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home

by Steve Cylka


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The Everything Guide To Cooking Sous Vide: Step-by-Step Instructions for Vacuum-Sealed Cooking at Home by Steve Cylka

Try cooking under pressure!

Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. When cooking foods under careful temperature control, you get incredible results—no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes including:

  • Eggs Florentine
  • Honey Garlic Chicken Wings
  • Flank Steak, Apricot, and Brie Bites
  • Pumpkin and Apple Soup
  • Bacon and Egg Potato Salad
  • Risotto with Parmesan and Cheese
  • Sous Vide Chicken and Caesar Salad
  • Thai Pork Chops with Green Curry Sauce
  • Rum Raisin and Pecan Rice Pudding
  • Egg Nog
Featuring step-by-step instructions and information on the latest models, The Everything Guide to Cooking Sous Vide is an essential resource for home cooks everywhere who want to learn to prepare delicious food using the sous vide method. This no-fuss guide will have you cooking like a top chef in no time!

Product Details

ISBN-13: 9781440588365
Publisher: Adams Media
Publication date: 06/05/2015
Pages: 288
Sales rank: 318,679
Product dimensions: 7.90(w) x 9.10(h) x 0.70(d)

About the Author

Steve Cylka is a recipe developer, food photographer, blogger, and brand ambassador. Steve specializes in sous vide along with other forms of modernist cuisine, grilling, and smoking. He is the creator of The Black Peppercorn, a website featuring original recipes detailed sous vide machine reviews. Steve has worked with major brands, including Sous Vide Supreme, Cuisinart, Crockpot, and Foodsaver, to test sous vide machines and other kitchen appliances, and has developed recipes for use in various appliance cookbooks. His work has appeared in Sous Vide Supreme, Chefs Catalog, Bradley Smoker, and the Times-Picayune. He lives in Ontario, Canada.

Table of Contents

Introduction 11

1 Understanding This New Culinary Trend 13

What Is Sous Vide? 15

Uncovering the History of Sous Vide 17

The Benefits of Cooking Sous Vide 18

2 The Necessary Equipment 23

Sous Vide Machines 25

Vacuum Sealers and Food-Safe Bags 39

Optional Additional Equipment 51

3 Getting Started 55

The General Setup 57

The Basic Steps for Sous Vide 59

Food Safety 70

4 Advanced Techniques 75

Innovative Methods with Sous Vide 77

Making Life Simpler Sous Vide Style 79

Using Sous Vide with Other Cooking Techniques 81

Converting Traditional Recipes for Sous Vide 82

The Potential of Sous Vide Cooking 83

5 Breakfast 85

6 Appetizers 99

7 Soups and Salads 115

8 Chicken 129

9 Beef 147

10 Pork 173

11 Seafood 187

12 Other Meats 203

13 Vegetables and Other Sides 223

14 Desserts 237

15 Pickles, Relishes, and Chutneys 249

Appendix A Time and Temperature Charts 263

Appendix B Resources 273

Standard U.S./Metric Measurement Conversions 277

Index 279

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