What are the 5 Best Sous Vide Cookbooks?

The 5 Best Sous Vide Cookbooks

As a culinary advocate, you’re likely always searching for new ways to sharpen your cooking techniques and resources. Sous vide cookery has grown in popularity due to its accuracy and capacity to make faultless dishes each time.

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In this blog post, What are the 5 Best Sous Vide Cookbooks?, we’ll delve into various aspects of sous vide cooking that these groundbreaking cookbooks cover. You’ll learn about different techniques employed by professional chefs and equipment recommendations for those looking to invest in an affordable sous vide machine.

Additionally, we will explore tips and tricks shared by experts in these books that can help improve your overall experience with this foolproof cooking technique.

Furthermore, our discussion will touch upon nutritional information provided in some of these top-rated cookbooks along with meal planning ideas for crafting restaurant-quality dishes at home using simple recipes and quick reference guides.

Fasten your seatbelt as we take off on a voyage through the realm of sous vide cuisine, guided by the five best cookbooks out there.

Top Picks for Sous Vide Cookbooks

Sous vide cooking has become increasingly popular in recent years, thanks to its ability to produce perfectly cooked meals with minimal effort. This foolproof cooking technique that’s sweeping both professional kitchens and home cooks alike requires a good cookbook to help you navigate the process and make the most of your affordable sous vide machine.

To assist with your sous vide journey, we will now explore the five best cookbooks available.

The Effortless Sous Vide Cookbook

The Effortless Sous Vide Cookbook: 140 Recipes for Crafting Restaurant-Quality Meals Every Day

It’s easy to make perfectly cooked food with your sous vide, but finding the right recipes to do it night after night can be tricky. The Effortless Sous Vide Cookbook serves well-rounded, restaurant-quality meals for easy, everyday cooking. Featuring 140 no-fuss recipes, plus an overview of basic practices and new sous vide cooking techniques, The Effortless Sous Vide Cookbook transforms every kitchen into a Michelin-star restaurant.

The Effortless Sous Vide Cookbook includes:

  • Over 140 Weeknight Recipes for making vegetables, fish and seafood, red meat, poultry, dessert, and even drinks!
  • Sous Vide 101 covering the basic sous vide practices along with new techniques
  • Quick Reference Guides featuring helpful charts to help you gage timing, temperature, and power to your model

Sous vide cookbook recipes include: Vegetable Halloumi Kebabs, Seared Wasabi Ahi Tuna, Rosemary Veal Chop, Peanut Chicken Satay, Duck Confit, Salted Caramel Cheesecake, Espresso Martini, and much more!

Under Pressure: Cooking Sous Vide

Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America’s most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot.

For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it’s been on the stove.

Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.

The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results.

Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York.

With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller’s best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Under Pressure: Cooking Sous Vide
Sous Vide Made Simple

Sous Vide Made Simple: 60 Everyday Recipes for Perfectly Cooked Meals

Sous Vide Made Simple couples the home sous vide machine with a do-ahead approach to help you streamline your cooking.

The book centers around foolproof master recipes for flawless meat, poultry, fish, and vegetables that can be made quickly and easily (and in advance!) with your home immersion circulator, and then 50 spin-off recipes for turning these into crowd-pleasing full meals.

Nearly all of the recipes can be prepped in advance and then finished using a conventional cooking method and on the table in under an hour.

Unlike other sous vide cookbooks, Sous Vide Made Simple isn’t just meat and potatoes.

Instead, it’s packed with vegetables, lighter fare, and globally inspired food, like Grilled Fish Tacos with Mango Salsa, Cauliflower Steaks with Almonds and Kalamata Yogurt Sauce, Carnitas Tacos with Salsa Verde, and Eggplant Shakshuka—as well as improved classics like Beef Bourguignon Pot Roast and Grilled Pork Chops with Apple Chutney—and every recipe is accompanied by a beautiful photograph.

Partly a how-to manual and partly a cookbook, Sous Vide Made Simple gives the home cook, sous vide novice, and old pro alike, all the information and encouragement to incorporate sous vide technology into a delicious everyday cooking repertoire. 

Modernist Cooking Made Easy: Sous Vide

Sous vide has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis.

And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.

Modernist Cooking Made Easy: Sous Vide is the best selling sous vide book available and the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal.

Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food.

There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and much more.

What You Get In This Book

• The bulk of this book is the more than 85 recipes it contains. Designed so you can skim the recipes, looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.

• A detailed look at the entire sous vide process, including pre-sous vide preparation, sous vide sealing, temperature control, determining time and temperatures, and finishing sous vided foods.

• More than 85 recipes providing a wide variety of dishes across many cuts of meat and types of vegetables.

They include:
   • Beef, Lamb, and Other Red Meat
   • Pork
   • Sausage and Ground Meats
   • Chicken, Turkey, Duck, and Poultry
   • Eggs
   • Fish and Shellfish
   • Fruits and Vegetables
   • Infusions of Alcohol, Oil, and Vinegar
   • Sweet and Sours such as yogurt, creme brulee, and dulce de leche

• An introduction to the equipment you will need for cooking sous vide. From a simple no-cost method that will allow you to give sous vide cooking a try, to a low-cost setup that will meet all of your sous vide cooking needs.

• A comprehensive sous vide time and temperature chart, as well as cooking-by-thickness times.

• More than 35 “Modernist Notes” with suggestions for using modernist ingredients and techniques to turn everyday meals into upscale and elegant dishes.

If you want to use sous vide to prepare amazing food simply and easily then this is the book for you!

Modernist Cooking Made Easy: Sous Vide
Sous Vide for Everybody

Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That’s Sweeping the World

Originally from the French for “under vacuum” because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature.

That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it’s an easy, convenient, and hands-off way to cook.

Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time.

In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg.

You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.

These books provide a comprehensive overview of sous vide cooking, featuring simple recipes, quick reference guides for timing and techniques to create restaurant-quality dishes. For the experienced cook, these books provide an invaluable opportunity to expand their knowledge of sous vide cooking and precision cuisine.

These cookbooks not only provide tasty and easy-to-follow recipes, but also comprehensive information on the sous vide process. From understanding how temperature affects texture to learning proper food safety practices when using this slow cooker method, each book serves as both a recipe collection and an ultimate guide to modernist cuisine.

In addition to their wealth of knowledge on all things related to sous vide cooking, many of these authors have experience working in professional kitchens or developing content for renowned publications like America’s Test Kitchen. This expertise ensures that every tip and trick shared within their pages is backed by years of hands-on experience and rigorous testing.

What are some Sous Vide Techniques?

Sous vide cooking is a foolproof technique that’s sweeping both professional kitchens and home cooks alike, thanks to its ability to produce perfectly cooked meals every time. Once you have mastered the sous vide technique, you can create restaurant-quality dishes in your kitchen.

Preparing the Food

The first step in sous vide cooking is preparing your ingredients. This may involve seasoning or marinating your food before sealing it in a vacuum-sealed bag or zip-top plastic bag with as much air removed as possible.

Setting the Temperature and Time

Precision is essential for sous vide cooking; thus, setting the precise temperature and duration for each recipe is vital. A good cookbook will provide accurate cooking times and temperatures for various foods – from meats and fish to vegetables and desserts – ensuring perfect results every time. One such example is the Effortless Sous Vide Cookbook by Carey Copeling, which offers quick reference guides tailored specifically for sous vide enthusiasts.

  • Meat: Cooking times can range from 1 hour (for tender cuts) up to 72 hours (for tougher cuts), while temperatures usually vary between 130°F (54°C) -160°F (71°C).
  • Fish: Most fish cook within 30 minutes -1 hour at temperatures between 104°F (40°C) -140°F (60°C).
  • Vegetables: Cooking times range from 45 minutes -2 hours, with temperatures set at around 183°F (84°C) -190°F (88°C).

Using the Sous Vide Machine

An immersion circulator or water oven are both suitable sous vide machine options for consistent temperature control.  For more information on choosing the right equipment for your needs, refer to our article What are the 5 Best Sous Vide Cookers?

Finishing Touches

Once the desired internal temperature has been reached and your food is cooked to perfection, it’s time to add some final touches for a restaurant-quality finish. This may involve searing meats or fish in a hot pan or using a blowtorch for caramelizing desserts like creme brulee. The Sous Vide Made Simple cookbook by Lisa Q Fetterman et al. offers plenty of tips and tricks for achieving restaurant-quality finishes at home.

Incorporating these techniques into your home cooking repertoire will elevate your culinary skills and help you create mouthwatering dishes every time you cook sous vide.

The Gist: 

Sous vide cooking is a precise technique that can produce perfect results every time. To prepare, one must season or marinate the food before sealing it in a vacuum-sealed bag and setting the correct temperature and time for each recipe to ensure accuracy. Using an affordable sous vide machine will help maintain consistent temperatures throughout the cooking process, while adding finishing touches like searing meats or using a blowtorch can elevate dishes to restaurant-quality finishes at home.

What are some Tips and Tricks for Sous Vide Cooking?

Experts’ advice on maximizing your sous vide experience is indispensable for novice and experienced cooks.

Achieving Perfect Temperature Control

For optimum results, a sous vide machine with an integrated thermometer or external probe thermometer should be employed to guarantee precise temperature regulation. This allows you to closely monitor the water bath temperature throughout the cooking process.

Pre-searing Proteins for Enhanced Flavor

Searing proteins before placing them in the vacuum-sealed bag can enhance their flavor profile significantly. Pre-searing creates a delicious crust on meats while locking in juices, which leads to more flavorful results when cooking sous-vide.

Using Quality Vacuum Sealer Bags

The quality of vacuum sealer bags plays a crucial role in achieving a foolproof cooking technique. Opting for high-quality bags ensures they won’t leak during long cook times, thus maintaining proper circulation around your food items inside the water bath.

Finding Creative Ways to Add Flavorings

  • Add fresh herbs like rosemary or thyme directly into your vacuum-sealed bag before sealing it shut – these aromatic ingredients will infuse flavors into your dish as it cooks slowly at low temperatures.
  • Create marinades by combining various spices, oils, vinegars, or other liquids – marinating foods such as meat, poultry, or fish before cooking sous vide can further enhance their flavor.
  • Experiment with different types of seasoning salts – using flavored salts like smoked sea salt or truffle salt can add a unique touch to your dishes.

Consulting Sous Vide Cookbooks for Cooking Times and Temperatures

One of the challenges when starting out with sous vide cooking is determining the correct time and temperature settings for various foods. Consulting good cookbooks such as “Effortless Sous Vide Cookbook” or “Sous Vide Made Simple” will provide you with quick reference guides on ideal cooking times and temperatures for different ingredients, ensuring perfectly cooked meals every time.

Incorporating Meal Prep into Your Routine

Sous vide is an excellent method for meal prep due to its ability to produce consistent results in large batches. By planning ahead and preparing multiple servings at once, you’ll save both time and effort while crafting restaurant-quality meals that are ready whenever you need them. Plus, many recipes found in modernist cuisine cookbooks lend themselves well to batch preparation.

Utilizing helpful advice and strategies, sous vide cooking can be made effortless.

The Gist: 

This section provides tips and tricks for achieving perfectly cooked meals every time you cook sous vide, including using a reliable sous vide machine with temperature control, pre-searing proteins for enhanced flavor, using quality vacuum sealer bags to maintain proper circulation around food items, adding flavorings like fresh herbs or marinades before cooking, consulting sous vide cookbooks for ideal cooking times and temperatures, and incorporating meal prep into your routine.

Where to find Nutrition Information?

Sous vide cooking is about crafting restaurant-quality meals and ensuring that the food you consume is nutritious and healthy.

Nutritional Breakdowns

One of the key features to look for in a good sous vide cookbook is detailed nutritional information for each recipe. Having the macronutrient breakdowns (protein, carbohydrates, and fats) and essential vitamins and minerals present in each dish allows for meal planning tailored to dietary requirements or preferences. Access to this information allows you to easily plan balanced meals that cater to your dietary needs or preferences.

Since sous vide cooking is done at lower temperatures and sealed in vacuum bags, vitamins and minerals are better preserved than when using traditional methods like boiling or frying. As a result, sous vide recipes often yield more nutritious dishes than their conventional counterparts.

In conclusion, having access to the nutritional facts in sous vide cookbooks allows you to make informed choices regarding your meals while guaranteeing they are both delectable and nutritious.

The Gist: 

Sous vide cookbooks with detailed nutritional information are essential for planning balanced and healthy meals. Accurately tracking calories, macronutrients and vitamin/mineral content can assist in making wise food choices while relishing delightful dishes prepared using exacting cooking techniques. Sous vide recipes often yield more nutritious dishes than their conventional counterparts due to better nutrient retention during the cooking process.

How to do Meal Planning.

Utilizing a sous vide machine, meal planning and preparation can be made simpler than ever before. With the help of an affordable sous vide machine, you can create perfectly cooked meals with minimal effort, making it easier than ever to stick to your meal plan and enjoy delicious food every day.

Creating Balanced Meals with Sous Vide Components

Crafting restaurant-quality meals at home doesn’t have to be complicated – especially when you’re armed with a good cookbook that features simple recipes designed specifically for precision cooking techniques like sous vide. Here are some tips on how you can build balanced meals around your main course prepared via this foolproof cooking technique that’s sweeping professional kitchens worldwide:

  1. Protein: Choose a protein source from one of the many sous vide cookbooks available, such as “Sous Vide for Everybody” or “Modernist Cooking Made Easy: Sous Vide“. Cook your chosen protein using the recommended cooking times and temperatures.
  2. Veggies: Steam or roast vegetables for a healthy side dish that complements your perfectly cooked main course. Consider trying some modernist cuisine techniques to elevate their flavor profile even further.
  3. Grains/Starches: Prepare grains like rice, quinoa, or pasta according to package instructions. Alternatively, you can also make mashed potatoes or sweet potatoes in your slow cooker for an easy side option.
  4. Sauces/Dressings: Whip up homemade sauces and dressings to enhance the flavors of your meal. Many sous vide cookbooks include sauce recipes specifically designed to pair with dishes prepared using this method.

Try sous vide cooking to save time, reduce waste, and always craft delicious meals that will please any diner.

The Gist: 

Sous vide cooking can simplify meal planning and preparation by allowing for batch cooking and freezing, creating balanced meals with sous vide components, or weekly meal prep. Using a good cookbook that features simple recipes designed specifically for precision cooking techniques like sous vide can help create restaurant-quality meals at home without much effort. With sous vide, you can gain the benefit of saving time and reducing food waste while producing consistently delicious dishes that will surely please any diner.

Frequently Asked Questions

What is the best sous vide dish?

The best sous vide dish depends on personal preference, but a popular choice is sous vide pork chops. This dish results in tender, juicy meat with perfectly even cooking and customizable seasoning options. Other favorites include steak, salmon, and eggs.

What is the most popular cookbook ever sold?

One of the most popular cookbooks ever sold is “The Joy of Cooking” by Irma S. Rombauer. First published in 1931, it has been updated several times since then and remains a staple in many kitchens worldwide due to its comprehensive collection of recipes and helpful tips.

What is the best meat to cook in a sous vide?

Sous vide works well with various meats; however, steak, particularly tougher cuts like chuck or brisket that benefit from long cooking times at low temperatures are ideal candidates for this technique as it ensures tenderness without overcooking or drying out.

What is a disadvantage of sous vide?

A potential disadvantage of sous vide cooking is the longer cooking time compared to traditional methods. However, this slow-cooking process allows for precise temperature control and consistently cooked dishes. Additionally, some people may not like the texture of certain foods cooked using this method.

What are the 5 Best Sous Vide Cookbooks Conclusion

Overall, these 5 best sous vide cookbooks provide a wealth of knowledge and inspiration for anyone looking to master the art of cooking sous vide. From beginner-friendly guides to advanced techniques, there is something for everyone in these groundbreaking cookbooks.

For the experienced chef, these books provide comprehensive recipes, reference guides and expert advice to help create restaurant-quality meals with ease. If you’re eager to become a master chef, these cookbooks are the perfect place to start.

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