Sous Vide - The Art of Precision Cooking (Over 100 recipes)

This is a techniques cookbook as well as a recipe cookbook. The authors run through the processes involved in preparing key elements of the dish (eg. smoking salmon, pickling vegetables) and then give a suggested recipe along with photographs showing plating that would not look out of place in a fine dining restaurant. This is possibly the best sous vide recipe book that I've come across.

This would very likely be a cherished addition to your library in actual book form. Although an expensive one. By tryng to save a good sum of money I opted for the Kindle edition. Bad mistake on my part. For a Kindle read it is a nightmare. As an actual cookbook you could flip back and forth between pages and illustrations very rapidly to grasp the concept being presented. In Kindle form this is a joke. Severe frustrations trying to locate, relocate, and utilize information. To make matters worse, the Kindle app now seems to work differently on my new Samsung phone I just received. Do yourself a favor.. forget the Kindle edition, it sucks!!

I Love this book! This is a foodies book that uses sous vide (and other techniques) to help you create great food. Lot of interesting and inspiring recipes. Some of the recipes like Applewood smoked Brie with Honey don’t use sous vide at all (though it does use a smoking gun). Covers good stuff like smoking, curing and brining (which are not strictly sous vide). Anything not to like? Well it may not be the ideal book if you are looking for a beginners sous vide intro - but if you love good food then I highly recommend it.

interesting recipies and has good varieties of meats. photos are good on ipad. Downside is that measurements are in metric only.

A wonderful book to get me started, and to give me solid path forward for cooking gourmet!

Great book, fun recipes. I am new to this type of cooking and having good recipes makes cooking more fun.

Best collection of useful tips when you have sous vide and chamber vacuum and want to broaden your toolbox in modern cooking.

This is a great book and it provides nice tips and easy to follow recipes if you are into sous vide cooking.

Not sure how helpful this book is for the budding Sous Vide chef! Nothing wrong with the recipes as such but as a home cook new to the SV process I was expecting it to be more helpful on cooking times and temps! But I'm finding that both of those things seem to be subjective and as such any recipe book becomes superfluous! It appears to me that with SV you cook an item for as long as your tastes and experience demand? I know its an experimental cooking method but its a hell of an expensive way to learn how to cook! I've only spent £96 pounds on steak, so far, to find the best time and temp combination for steaks the way we want to eat them!! So what am I saying? I suppose I'm saying you don't need this book but maybe it looks nice on the coffee table?

This book is informative on all aspects of what can be achieved using a sous vide. I would liked having more recipes, however it does give the cook idea's as to what is possible?. I have to date cooked the gammon and the top rump using the info from the book, both were extremely good.

Its a bit of an advert for their equipment, but its also a good clear recipe book. Some of them (egg-related mostly) are a bit pointless, since I'm not sure that the sous vide adds anything to the process; and don't think that using s sous vide gets round the kg / time question. I had some, um, not perfect results when the amounts of meat were not the same as the recipe; and I didn't know by how much to adjust it. Overall, though, its a good recipe book and a useful addition.

The book is English and written for the home market, which I find helps a lot. No having to use cups, or wonder what strange cuts of meat might be in English butcher's shops! Lots of recipes and I'm looking forward to cooking lots of them.

Everything I've tried has exceeded expectations it's so flavorful moist and tender even Silverside tastes fantastic and has more than the tenderness of fillet steaks. You have to plan ahead because many thing take 12 hours but it would be great for a dinner party because the final stage is quick because of your preparation. Expensive but written for British Cooks so no stupid ingredients, cups or weird stuff.