Best Sous Vide Cookbooks for 2017

Sous vide cooking is taking the world by storm. People are finding that they can cook delicious meals without burning or overcooking their meat in the process. The one item we recommend to everyone that has a sous vide is to buy a sous vide cookbook.

You’ll be surprised what these books can teach you how to make.

We’ve had the pleasure of reading through the best books in the market in search of the best sous vide cookbook – and we’ve found them.

Each book deserves a place on your bookshelf.


3 Best Sous Vide Cookbooks in 2017


#1 – Sous Vide at Home: The Modern Technique Review

Lisa Q. Fetterman offers a sous vide cookbook that aims to do one thing: take the stress out of cooking. Lisa’s book, published in November 2016, is filled with 288 pages of information and is packed with guides to create mouthwatering meals with your sous vide.

What makes Lisa so influential is she founded Nomiku, the company that offered the industry’s first immersion circulator.

Sous Vide at Home The Modern Technique for Perfectly Cooked Meals ReviewThe recipes are broken down into eight main categories:

  • Eggs
  • Fish and shellfish
  • Poultry
  • Meats
  • Vegetables
  • Desserts
  • Cocktails and infusions
  • Sauces and condiments

Flipping through the book, you’ll be greeted with stunning imagery and a friendly tone that teaches you how to cook foods in each category. Don’t worry, the ideal temperature ranges are discussed, too, so you’re never left guessing how to cook your next meal.

The instructions are clear, and you won’t have to scour for ingredients.

I found it refreshing that Lisa included everything to make a meal perfect. You’ll be able to cook breakfast, make lunch, and then prep condiments, cocktails, sauces, and infusions that can smother your meat to add a delicious, strong flavor.

Stories are sprinkled into the recipes, so you get a sense of knowing the author and her love for sous vide cooking.

If there’s one, must-have sous vide book, Sous Vide at Home is it.

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#2 – Modernist Cooking Made Easy: Sous Vide Review

Jason Logsdon’s book Modernist Cooking Made Easy focuses on the low temperature, precision cooking of a sous vide. This was the best sous vide cookbook for years, and it’s arguably one of the best even in 2017.

Published in November 2014, Jason packs an immense amount of information into 284 pages of pure magic.

Modernist Cooking Made Easy: Sous Vide: The Authoritative Guide to Low Temperature Precision CookingJason goes into a lot of detail in this book, and it starts with an introduction that explains how a sous vide cooks your food. Then, he jumps into a lot of points that others overlook, such as:

  • Salting
  • Seasoning
  • Searing
  • Smoking

And this is just the start of what he covers. You’ll then go through a chapter on proper sealing techniques before being introduced to time and temperature standards. A first-time user of a sous vide will find the thoroughness of Jason’s approach to be refreshing.

There’s an entire section dedicated to cooking time, which offers a quick overview of what he recommends for various foods.

Dozens of recipes are offered, and they’re broken down into categories:

  • Beef, Lamb and Other Red Meat
  • Pork
  • Sausage and Ground Meats
  • Chicken, Turkey and Poultry
  • Eggs
  • Fish and Shellfish
  • Fruits and Vegetables
  • Infusions
  • Sweet and Sour

If you’re looking for a recipe-packed book that has something for every taste, you’ll love this book. The devil is in the details, and Jason makes sure that everyone who reads through Modernist Cooking Made Easy walks away with every question answered.

A wide array of imagery is used to allow the reader to know what their food will look like when it’s done and through the cooking process.

If you have the best sous vide machines review, you need the best cookbook to go along with it.

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#3 – Under Pressure: Cooking Sous Vide Review

Thomas Keller was the author of the best sous vide cookbook for years: Under Pressure: Cooking Sous Vide. The famous chef authored the book in October 2008, so it was one of the groundbreaking cookbooks that thrusted sous vide in the spotlight.

Keller leaves no stone unturned in Under Pressure, covering 295 pages of material.

Under Pressure Cooking Sous Vide (The Thomas Keller Library) ReviewImagery is used extensively in this book, and you’re introduced to sous vide from the very first page. A brief history is covered, and then you’re introduced to different chefs that will guide you along the way.

Chefs begin the book with the fundamentals, and then teach readers how to cook:

  • Fruits and vegetables
  • Fish and shellfish
  • Poultry and meat
  • Variety meats
  • Cheese and desserts

The book thrusts you into making recipes, and this intimidates a lot of beginners. You’ll want to flip to the basics section near the end of the book before going into your first meal. This is the only fault of this book – it’s a little too eager to start the first recipe.

Professionals will love the quick approach, but if you’re easily overwhelmed, one of the other books is a good choice.

What Keller didn’t anticipate is that non-chefs would use this book as a recipe compendium. You’ll find all of the top-end recipes, but you’ll find that there are recipes that call for exotic ingredients that you’ll need to hunt down at a specialty store.

A chamber vacuum sealer is needed for some recipes, and these can be expensive.

Keller is known as a leading chef, and he provides a guide for cooking high-end meals with a sous vide before anyone else. He’ll go through the equipment you need to get started, and the recipes are delightful if you have all the ingredients for them.

With that said, this is a chef’s classic, so it’s worth a mention even if it’s geared towards chefs.

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