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Sous Vide:Better Home Cooking: a Cookbook
[Hardback - 2019]
hugh acheson
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List Price: $35
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Category: Cooking
Sub-category: Miscellaneous
Additional Category: Restaurants & Chefs
Publisher: Clarkson Potter | ISBN: 9781984822284 | Pages: 288
Shipping Weight: 1.094 | Dimensions: 7.74 x .95 x 10.03 inches

Description

Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.

NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINE

Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.

The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.

Praise for Sous Vide

“High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly

About the Author

HUGH ACHESON won two James Beard Awards in 2012: Best Cookbook, in the category of American Cooking, and Best Chef Southeast (after five previous consecutive nominations). He is the chef/partner of the Athens, Georgia, restaurants Five and Ten (named best Atlanta restaurant by the Atlanta Journal-Constitution) and The National; the shop Gosford Wine; and his Atlanta restaurant, Empire State South. He lives in Athens with his wife and their two daughters.

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