Sous Vide: Better Home Cooking: A Cookbook

Clarkson Potter: Crown. Oct. 2019. 288p. ISBN 9781984822284. $35. COOKING
Canadian chef and restaurateur Acheson (The Bread Fork), owner of four Georgia-based restaurants, has mastered the technique of sous vide, the process of vacuum-sealing food in a bag, then cooking it to a precise temperature in a water bath. This latest work aims to help home chefs use this effective technique, which preserves vitamins and minerals. Acheson, a judge on Top Chef and an Iron Chef on Iron Chef Canada, begins with advice on equipment and basics, keeping budget in mind. While not meant to be exhaustive, this book includes a variety of recipes using the sous vide technique, including Nashville hot chicken. Other dishes with chicken, fish, lamb, fruit, and vegetables show the variety of foods that can be made using the technique. Simple directions and readily available ingredients are a bonus.
VERDICT For the adventurous cook looking to expand their repertoire, this book offers plenty of recipes to try.
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