How To Sous Vide: Easy, Delicious Perfection Any Night of the Week; 100+ Simple, Irresistible Recipes

Workman. Nov. 2021. 240p. ISBN 9781523512331. pap. $19.95. COOKING
Sous vide cooking, long a staple technique in professional kitchens, gets an approachable treatment for home cooks in this latest book by Shumski (How To Instant Pot). Although sous vide cooking is not without its challenges, Shumski explains how this low temperature cooking technique can be adapted for everyday use. The book explains the basic steps of sous vide, tips to make the technique easier, necessary equipment (plus additional, optional tools that can be useful), and food handling safety. Sous vide cooking is often used on meat, but Shumski includes a wide variety of ingredients that demonstrate the versatility of sous vide in recipes such as Perfectly Poached Eggs, Foolproof Beets, and Berry Cheesecake. Each main ingredient has a simple recipe, plus variations, substitutions, and additions. Geared to the home cook, recipes are easy to follow and have short ingredients lists (most can be found in local grocery stores or online).
VERDICT Sharing his enthusiasm in an approachable style, Shumski’s take on sous vide should get any cook excited to try the technique.
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