Amazing Food Made Easy: Exploring Sous Vide: Consistently Create Amazing Food With Sous Vide

Unlike many sous vide cookbooks that languish with sous vide trivia, Jason does an excellent job of setting the stage with pithy commentary on important aspects of this cooking method. Gladly, he does try to minimize technique for some topics that are obvious to me (e.g., removing air from bags; ℉ vs. ºC).More importantly, he rationalizes the reason for varying temperatures and times with regard to the type of food, the cut of meat, butcher's prep, source and the degree of doneness and texture. He differentiates between steak-like and braise-like meats with regard to temps and times. He covers many ancillary topics such as the use of salt, marinades, vinaigrettes, sauces, pre-smoking, pasteurization, pathogens, sushi, brining, pre-searing, dealing with meat fat, and more. Beyond giving you the means to judge the correct formula for cooking on your own, he provides ample tables (~20) as starting guidelines factored by doneness, texture, food type, etc.. These pieces of information (methodology & factors) are indispensable when I adapt recipes from my extensive cookbook collection to sous vide.The book's recipes are all accompanied by color pictures of the final product. Temps are given in both ℉ & ºC. He is conservative in the ingredient lists (unlike some that have enormous lists using hard to find ingredients or indirect references to other recipes). Recipes are given in chapters for beef & red meats, pork & boar, fish & shellfish, poultry, vegetables & fruits, infusions, eggs, dairy & deserts and ~30 end-note URL references. The book is written well and carefully edited; I have not found any recipe errors.

Just what I was looking for. Recipes are all over the internet. Of course they are in the book too, but what I really needed was an explanation on how this works. How does it pasteurize? How does it tenderize? Does it render fat? How well will seasoning and marinades work? Now I can make my own decisions on how long to cook, how long to leave it, how best to treat meat before I put it in, etc. And torching? I didn't even know about that! That's awesome! But I did notice that you should have had a proof-reader. ;)

Meh. Just okay. Not enough recipes -- 34 in all!! It has useful information for the beginner but it stops there. This is a print-on-demand book. The print is big with small margin (great for folks who can't see). The quality of the paper is poor. I got a little water on it while cooking and it bled! The best part of the book is the timetables. If you question about how long and what thickness, this book does explain that. But is it worth the price tag? That is questionable since there are a lot of other, hardcover books, that are excellent with 100s of recipes which are many times better. I love your site Jason, but it appears it was to hawk this book.

This is a great book if you want to understand Sous Vide cooking better. Jason takes you through the basic technique of sous vide - he's not teaching you recipes, he's teaching you how Sous Vide recipes work. He explains in clear language how Sous Vide balances safety (pasturization), Temperature (doneness), and Tenderness, and how you can use the precise temperatures of sous vide to cook your food exactly how you want it. He also answers all sorts of questions - my favorite was the section on delayed cooking - seal, freeze and cook, or seal, cook, and reheat?Highly recommended if you want to move beyond the basics of Sous Vide cooking.

Jason Logsdon does a very complete and detailed explanation of how to do Sous Vide. Some Sous Vide books tell you what you can do, but Jason tells you HOW to do it and WHY you are doing it. The detail is great for both novices and experienced cooks. For the bulk Sous Vide process, should you bag, freeze, then cook from frozen, or should you bag, cook, freeze, and then reheat? Jason Logsdon goes into the detail of why you want to do one way or the other, and just how to do it. There is some excellent information about how you want to equip your kitchen to Sous Vide. A great deal of information was presented about safe cooking. Overall, this is really a must have for Sous Vide. It answered all my questions!

This book combines the best of the technical and scientific stuff about sous vide (e.g. pasteurization) with practical information and a few, not many, recipes. It's sometimes confusing in that the information isn't consistent from section to section (e.g. regarding cooking times) but it's all close enough to be useful, and he does caution that such inconsistency is part of the exploration. Overall, even with my limited experience and knowledge of sous vide, I'd recommend this book as a good place to start.

Jason Logsdon’s books are all well worth purchasing! His writing is simple and straight forward. He maintains his own web site as well as a FaceBook page and is very responsive to all inquiries.

Great overview of the process of Sous Vide. Removes some of the mystery and helps understanding why it is such or can be such a great cooking tool.

Very useful book.

Well written, lots of interesting recipes.