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How to Sous Vide: Easy, Delicious Perfection Any Night of the Week: 100+ Simple, Irresistible Recipes Paperback – November 23, 2021

by Daniel Shumski (Author)
See all formats and editions
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Perfection—in the bag
Ready to turn out the best steak of your life by sealing it in a plastic bag and simmering it in a bath of warm water?
 
The technique is called sous vide— it’s how a lot of the pros do it—and now with sous vide devices affordable and available, you can too. Daniel Shumski, the gadget whisperer who demystified the Instant Pot, unlocks the secrets of professional sous vide for home use. He explains step by step the process, timing, precise temperatures by ingredient, best techniques, and ins and outs of the equipment. And then offers 100 brilliant recipes designed to take full advantage of this revolutionary method, plus a dozen unexpected sous-vide hacks (make short-cut “cold-brew” coffee; infuse your olive oil with new flavors!)
 
With Shumski’s guidance, anything can be made better through sous vide, from favorite meats (you’ll never cook a chicken breast any other way) to the surprises of sous vide carrots (try them with miso butter) to the showstopping glory of a Berry Cheesecake in a jar.


 
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  1. Print length
    240 pages
  2. Language
    English
  3. Publisher
    Workman Publishing Company
  4. Publication date
    November 23, 2021
  5. Dimensions
    8.5 x 0.63 x 8 inches
  6. ISBN-10
    1523512334
  7. ISBN-13
    978-1523512331
  8. See all details
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From the Publisher

How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron
How to Instant Pot Will it Skillet? Will it Waffle?
Customer Reviews
4.4 out of 5 stars
2,510
4.6 out of 5 stars
103
4.6 out of 5 stars
2,291
Price $9.89 $11.84 $9.37
Check out these other great books!
Check out these other great books from Daniel Shumski
1523502061

How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook - Now Completely Updated!

Demystifying the revolutionary appliance one function at a time—now updated to include the latest generation of Instant Pots! Cooking in an opaque, sealed container with complicated buttons and lights requires a culinary leap of faith—or an expert guide like Daniel Shumski. In How to Instant Pot, he not only teaches you how to master each of this miracle device’s key functions, but offers more than 100 recipes specially crafted to take advantage of its many virtues. Plug it in and don’t look back!

1523502061

Cover

CHocolate LavCHocolate Lava Cakes with Dulche de Lechea Cakes with Dulche de Leche

Chocolate Lava Cakes with Dulche de Leche

Stuffed Bell Peppers with Sausage and Corn

Stuffed Bell Peppers with Sausage and Corn

Beef Barbacoa Tacos

Beef Barbacoa Tacos

Will it Waffle

53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet

Will it Waffle?

Cooking food on your waffle iron is not just a novelty but an innovation that leads to a great end product, all while giving the cook the pleasure of doing something cool, fun, and vaguely nerdy (or giving a reluctant eater―your child, say―a great reason to dig in).

Will it Skillet?

53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet

Editorial Reviews

Review

“Cooking sous vide (in water with an immersion circulator) can often make dinner prep easier (and more flexible). For anyone who isn’t yet convinced, this accessible cookbook from the author of How to Instant Pot will help to demystify the whole process.” —Epicurious

“A terrific how-to... In Shumski’s estimation, this cooking method is forgiving, flavorful, and foolproof—and his enticing recipes go a long way to prove it.” —Publishers Weekly

"Sharing his enthusiasm in an approachable style, Shumski’s take on sous vide should get any cook excited to try the technique."—Library Journal

 

About the Author

Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal.

Product details

  • Publisher ‏ : ‎ Workman Publishing Company (November 23, 2021)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 240 pages
  • ISBN-10 ‏ : ‎ 1523512334
  • ISBN-13 ‏ : ‎ 978-1523512331
  • Item Weight ‏ : ‎ 2.31 pounds
  • Dimensions ‏ : ‎ 8.5 x 0.63 x 8 inches
  • Customer Reviews:

About the author

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Daniel Shumski

Daniel Shumski

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Daniel Shumski, a journalist, teacher, and obsessive food lover, is the founder of waffleizer.com, a blog that caught the attention of the Huffington Post, Entertainment Weekly's website, Serious Eats, Tasting Table, Lifehacker, and other web and television outlets. He lives in Montreal.

Customer reviews

4.5 out of 5 stars
4.5 out of 5
78 global ratings
My brother recommends the book
5 out of 5 stars
My brother recommends the book
My brother got me a sous vide system for the holidays and I thought I'd get this recipe book to test it out.My brother has been using sous vide for a wile and we flipped through the book together. We both liked the fact that there are colorful and appetizing photos to show us what the food should look like. His other sous vide cook book did not have a single picture. The book provides some sous vide basics that were helpful which he wished he had known when he started learning this process.The author has a quirky sense of humor that carried throughout the book which made it pretty entertaining to read too.My brother copied a few recipes from my book because he didn't have a recipe in his and he thought this has a more simple approach with more commonly used and simple ingredients.I was pretty close to losing this book to my brother because he wanted to try every other recipe. I'm excited to take a stab at this in the next few days.
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Top reviews from the United States

Mel
5.0 out of 5 stars Clarifies the Process and Makes It Much Simpler!
Reviewed in the United States on November 24, 2021
Verified Purchase
Love this book, as it really breaks down the steps you need to know to get comfortable with the sous vide as a home cook. In addition to a lot of background material for the sous-vide novice, there are also many unique takes on sous vide that you might not have considered previously. It’s not just for steak! Scallops in the sous vide? They look amazing and I can’t wait to try them. The variety of egg preparations is also unexpected. And cheesecake! The material is well-written and engaging, as all of his previous works are, and I plan to gift this pleasure of a book along with a sous vide and vacuum sealer to friends and family for the holidays. Love it!
4 people found this helpful
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Lynne
5.0 out of 5 stars Very good beginner book
Reviewed in the United States on July 15, 2023
Verified Purchase
You won't regret purchasing. Very well written.
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T. Sampson
5.0 out of 5 stars GREAT RECIPES
Reviewed in the United States on September 23, 2022
Verified Purchase
This book is well worth the money. I just bought a Sous Vide and have tried several of the recipes. Not only does this book have the recipes but lots of good tips and hints.
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betsy
4.0 out of 5 stars not what i was looking for
Reviewed in the United States on February 22, 2024
Verified Purchase
i wanted a book with very basic recipes and cheap recipes. i not much of a cook and i do not want to tackle any elaborate recipes with more than four or five ingredients. you may love the book but i did not.
One person found this helpful
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Knockknock
5.0 out of 5 stars THIS is the book I have been needing!
Reviewed in the United States on March 19, 2022
Verified Purchase
Everything about this book is useful. Good information, no fluff, just enough to learn from but plenty to know. As a beginner I don't feel intimidated. As a pro I would appreciate the variety of recipes. I will be looking into other offerings of this author!
One person found this helpful
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Ann
3.0 out of 5 stars pretty basic
Reviewed in the United States on April 9, 2022
Vine Customer Review of Free Product( What's this? )
The book was pretty basic. They explain well about using sous vide equipment. The recipes were ok, but nothing earth-shattering. Not a go to book, sadly. But the recipes were mostly easy to prepare and easy to find ingredients for.
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Carrie amzshpr
5.0 out of 5 stars Great pictures!
Reviewed in the United States on February 3, 2024
Vine Customer Review of Free Product( What's this? )
This is a helpful book for those who are wanting to use a sous-vide. It was helpful for me to set up and use my machine.
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Debbie Lee Wesselmann
5.0 out of 5 stars Excellent Sous-Vide Instruction and Recipes, Even For This Experienced Sous-Vide Cook
Reviewed in the United States on January 5, 2022
Vine Customer Review of Free Product( What's this? )
I have been using a sous-vide circulator for years so I'm not a beginner, but I'm always searching for new sous-vide ideas, with an eye toward what those recipes might mean for a newbie. How to Sous Vide is one of those cookbooks that answer critical questions in the how-to and why areas while still providing interesting recipes that aren't readily found elsewhere. Even as someone who knows sous-vide, I discovered facts I didn't know before. Some non-sous-vide tips, such as how to husk corn using the microwave, are golden. This book is one of the most comprehensive I've found on the technique. Bravo, Daniel Shumski.

The cookbook is clear and easy-to-understand with an excellent introductory section. Like most sous-vide recipes, these usually start with basic sous-vide cooking -- say, a sous-vide chicken breast or a steak -- and then add things from stovetop or other cooking styles to complete the meal. As someone who frequently uses sous-vide, I always look for interesting combinations, and this book provides them. After all, once you understand sous-vide, you know how to cook a pork tenderloin or salmon. What you want is the spice/herb combinations or the extras. I especially appreciate the chapter on vegetables since carrots and asparagus in particular benefit from the process.

Beginners should definitely get this book since they will probably need no instruction other than what Shumski provides. Those of us who are more experienced can still learn from the author. No matter your level, however, you'll find many great dishes to get the most out of your circulator.

-- Debbie Lee Wesselmann
2 people found this helpful
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Top reviews from other countries

Francesco
5.0 out of 5 stars So simple and so good.
Reviewed in Canada on December 11, 2021
Verified Purchase
My wife thinks I’m being a Daniel Shumski completist by adding this to my Will It/How To collection, knowing I already sous-vide a lot and refer to excellent sites for recipes and guidance. However, I also already know how to use my waffle irons, Instant Pot, and cast iron skillets, yet learned SO much more from Mr. Shumski’s other guides that I’d be daft not to jump into How To Sous Vide with both feet, and I was NOT wrong. There is — as expected — a ton of new (and sometimes surprising) info in this book.
One person found this helpful
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Kindle Customer
5.0 out of 5 stars Comprehensive and detailed
Reviewed in Australia on May 7, 2023
Verified Purchase
This book is filled with delicious recipes, however, it's the detailed instructions and handy tips that makes this book a must have.
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