The Complete Sous Vide Cookbook: More than 175 Recipes with Tips and Techniques

Hi gang.

I was delighted to receive a copy of this publication from the good folks at Robert Rose, Inc. Publishing.

They thought that you readers would find this of interest.  I sure do!

I’ve never heard of the Sous Vide cooking method, and now I’m ready to jump right in.

As Dom and I entertain quite a bit, I love the idea of preparing meals ahead of time, allowing me to socialize with our guests…. then BOOM.  Reheat dinner with the touch of a button!  Restaurant quality stuff!

This is a beautiful slick paperback with gorgeous glossy photos.  Very easy to follow recipes that I cannot wait to try.  There are more than 175 recipes, tips and techniques.  It’s a large publication:  7x1x10 inches and over 400 pages.

From the publisher:

Restaurant-quality food at home with the simple press of a button.

What technique have restaurants been using for more than 30 years to get perfectly cooked food? Their secret: sous vide, a simple and foolproof technique that involves cooking at precise temperatures. Conventional methods can often result in under- or overcooked food, but with sous vide, it will always be done to tender perfection. Entertaining becomes effortless and your guests will be blown away by the sublime textures and flavors. You’ll be wondering if you’ve really been tasting food for your whole life.

Critically acclaimed chef Chris McDonald has years of experience with using sous vide devices. He presents all his tips and techniques for preparing and cooking a variety of types of meat, poultry, fish, seafood, vegetables, eggs and desserts. More than 175 recipes highlight his experiences cooking in different parts of the world, such as Ribeye Steak with Chimichurri Sauce, Venison Loin with Savoy Cabbage and Chestnuts, Georgian Pork Shoulder Roast with Pomegranate Glaze, Buttermilk Fried Chicken, Drunken Duck Ramen with Sous Vide Egg, Aloo Gobi, and Crème Brûlée. He also shares his wealth of knowledge about global ingredients, DIY butchery, food substitutions, selecting cuts of meat and types of fish, and much more. This is the book for anyone looking to cook sous vide, from the most basic beginner to the experienced home cook.

You can read more and pick up your copy here: