Sous Vide at Home

From the creator of the first affordable sous vide machine comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology (the process of slow cooking ingredients to perfect tenderness using immersion circulation) to achieve restaurant-quality dishes, regardless of skill level.

A beginner’s guide to sous vide, offering 100+ tender and succulent dishes cooked to perfection-from the creator of Nomiku, the first affordable sous vide machine

“Sous Vide at Home gives every home cook the techniques and recipes they need to revolutionize the way they make food.”-Hugh Acheson, author of How to Cook

Learn how to make the perfect sous vide meal with this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks.

Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

Author Biography

Lisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of Sous Vide Made Simple.She has been featured inWired, MAKE, andForbes, and was named on bothForbes’ and Zagat Survey’s 30 Under 30 lists for her pioneering work in the food space. Lisa earned a BA in Journalism from NYU and honed her culinary sensibilities working at some of the top restaurants in the country, including Babbo, Jean-Georges, and Saison.

Scott Peabody is a professional chef with more than a decade and a half of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction forSous Vide Made Simpleas well asSous Vide at Home.

Meesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks includingThe Balsamic Vinegar CookbookandSavoring the Wine Country, and she is a co-author ofSous Vide Made Simple. She’s served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins. Her writing and videos have appeared on The Food Network, Tasting Table, Zagat, Michelin, Bravo, and Tastemade.