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- Author: Chef Thomas N. England
- Paperback: 192 pages
- Publisher: DK (October 11, 2016)
- ISBN-10: 1465453490
- ISBN-13: 978-1465453495
- Cover price $24.95
- Purchase on Amazon
Sous Vide (which is French for “under vacuum”) is the process of cooking foods, like meats and vegetables, in sealed bags submerged in a water bath that is maintained at a constant temperature. The result is food that is cooked nearly perfectly because of precise temperature control that virtually eliminates the possibility of over-or under-cooking food. The slow, controlled method of sous vide results in meats and vegetables that have a much more delicate texture than if being cooked at high temperatures.
Cooking Sous Vide covers the basics of how sous vide works, buying the right equipment, how to season sous vide foods, and how to cook sous vide safely, while achieving optimum results. Over 70 recipes, with beautiful color photography, are featured throughout.
Chef Thom England is a personal chef, food writer, educator and mentor, has shared his expertise with many aspiring and seasoned chefs for over 20 years. Born and raised in Northern Indiana, Chef England trained in New York at the Culinary Institute of America. He is an ACF Certified Executive Chef (CEC) and Certified Foodservice Educator (CFSE). He currently serves as program coordinator at the Ivy Tech Hospitality and Culinary Arts program in Indianapolis, and is a local foods activist as co-founder and president of Dig-IN: a non-profit for the promotion of Indiana Food, Beverage, and Agriculture. He lives in Carmel, Indiana.
I don’t know much about sous vide cooking. I know that it requires a special type of machine. A specialty machine like this often makes appearances under the tree in the home of someone who loves cooking and/or kitchen gadgets. If I were to find myself with a machine I knew nothing about I would be very interested in taking a look at cookbooks dedicated to that machine.
Chapters in this cookbook include:
- Introduction to Sous Vide
- Vegetables & Fruits
- Beef & Lamb
- Fish & Shellfish
One of the things that I usually see mentioned when it comes to sous vide cooking is the color of the food. This cookbook is chock full of color. Everything in this book is easy to read, with lots of helpful tips and information highlighted in colorful blocks. And speaking of color, the photos in this cookbook are bright and beautiful. All of the food looks lovely! Recipes are very clearly written. Cooking time and temperatures are clearly highlighted, which is so helpful for people like me that use it to help determine what they’re going to make. Ingredients seemed to all be items you could find at a large local grocery store. The instructions are clearly worded, which is especially important if you aren’t familiar with this type of cooking. This cookbook would be appropriate for anyone interested in learning about sous vide cooking as well as those looking to expand their recipe collection.