She brings the same philosophy to sous vide with this book, which receives rave reviews from novices. I had similar issues with the eggplant and decided ahead of time to do the chicken in two bags because I didn't want the mess of starting in one, then realizing I needed two.

Whether you're a novice seeking a beginner-friendly introduction or an experienced cook aiming for culinary mastery, these cookbooks provide a rich tapestry of recipes and insights that will enhance your sous vide cooking experience. From breakfast to dinner and appetizers to desserts, McDonald's book is a well-rounded guide for home cooks eager to explore the versatility of sous vide.I've also dug deep into electric pressure-cooker cookbooks, letting myself be guided by experts like Melissa Clark, Urvashi Pitre, and America's Test Kitchen. In short, it is true that cooking at a low temperature requires slow cooking and, consequently, times are considerably longer, but the result will certainly be better! But if you’re the type of person who enjoys using a slow cooker, sous vide is definitely up your alley. After two hours at 176 degrees Fahrenheit, the florets are then seared in a skillet and served under a shower of grated parmesan. With great recipes and easy to follow instructions, Sous Vide at Home will make Nomiku the new crockpot.

Every recipe that has appeared on the show is in this cookbook, along with the test kitchen's indispensable notes and tips. It’s been so much fun to go through The Home Chef’s Sous Vide Cookbook and check off cooking my own recipes over and over again. 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. A well-written sous vide cookbook could make a significant impact, and while Acheson's isn't for beginners, it's earned a spot in the “technique” section of my cookbook collection.

Full disclosure: I wrote about food on a four-month contract in 2015 for ChefSteps, which later went on to become a sous-vide manufacturer. She has been featured in Wired , MAKE, and Forbes , and was named on both Forbes ' and Zagat Survey's 30 Under 30 lists for her pioneering work in the food space.