Sous Vide Made Simple - by Lisa Q Fetterman & Scott Peabody & Meesha Halm (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>With affordable home machines becoming widely available, sous vide cooking has dramatically increased in popularity. And with this popularity, there is more demand for weeknight-friendly sous vide recipes. Sous Vide Made Simple satisfies this demand with foolproof master recipes for flawless meat, poultry, fish, and vegetables that can be made quickly and easily (and in advance!) with your home sous vide machine, and then 50 spin-off recipes for turning these into crowd-pleasing full meals. Unlike the competition, Sous Vide Made Simple isn't just meat and potatoes, instead, it's packed with vegetables, lighter fare, and globally inspired food, like Salmon Tacos with Avocado and Chipotle, Cauliflower Steak with Capers and Lemon, Carnitas Quesadilla, and Thai Red Curry, as well as improved stand-bys like New England Pot Roast. From a tested author and trusted sous vide maker, and with every recipe photographed, this book makes sous vide cooking accessible to every home cook--<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>A follow-up to the successful <i>Sous Vide at Home</i>, with 65 recipes for easy weeknight meals using this popular cooking technique to greatest effect. <p/></b><i>Sous Vide Made Simple</i> couples the home sous vide machine with a do-ahead approach to help you streamline your cooking. The book centers around foolproof master recipes for flawless meat, poultry, fish, and vegetables that can be made quickly and easily (and in advance!) with your home immersion circulator, and then 50 spin-off recipes for turning these into crowd-pleasing full meals. Nearly all of the recipes can be prepped in advance, and then finished using a conventional cooking method, and on the table in under an hour. <p/>Unlike other sous vide cookbooks, <i>Sous Vide Made Simple </i>isn't just meat and potatoes, instead, it's packed with vegetables, lighter fare, and globally inspired food, like Grilled Fish Tacos with Mango Salsa, Cauliflower Steaks with Almonds and Kalamata Yogurt Sauce, Carnitas Tacos with Salsa Verde, and Eggplant Shakshuka--as well as improved classics like Beef Bourguignon Pot Roast and Grilled Pork Chops with Apple Chutney--and every recipe is accompanied by a beautiful photograph. <p/> Partly a how-to manual and partly a cookbook, <i>Sous Video Made Simple</i> gives the home cook, sous vide novice and old pro alike, all the information and encouragement to incorporate sous vide technology into a delicious everyday cooking repertoire. <br><p/><br></br><p><b> Review Quotes </b></p></br></br><br>"<i>Sous Vide Made Simple </i>is the perfect guide for harried folks with discerning palates who still want to eat a simple and delicious home-cooked meal. Filled with foolproof master recipes, gorgeous photos, meal prep tips, and tons of spin-off recipes, it's a game changer!"<br>--<b> MICHELLE TAM, </b> <i>New York Times</i> best-selling cookbook author and creator of <i>Nom Nom Paleo</i> <p/>"Lisa has truly made preparing restaurant-quality meals at home a simple and fun journey. Now she shares her knowledge of how to accomplish this with minimal effort in <i>Sous Vide Made Simple</i>."<br>-- <b>PAT LAFRIEDA</b>, third-generation butcher, premier meat purveyor, and author of<i> Meat: Everything You Need to Know</i> <p/>"The Nomiku home sous vide machine, and Lisa Fetterman's firstbook <i>Sous Vide at Home</i>, were a revelation in giving home cooks insight on chef secrets and the type of restaurant-quality meals possible with the Nomiku. In <i>Sous Vide Made Simple</i>, she and her team take a different approach, offering a book full of simple, delicious ways to feed your family while shortening your time in the kitchen and getting creative every day of the week."<br>-- <b>PREETI MISTRY</b>, author of<i> The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul</i><br><p/><br></br><p><b> About the Author </b></p></br></br>Lisa Q. Fetterman is the founder and CEO of Nomiku, makers of the first home immersion circulator and the author of the critically acclaimed cookbook<i> Sous Vide At Hom</i>e<i>. </i>She has been featured in <i>Wired</i>, MAKE, and <i>Forbes</i>, and was named on both <i>Forbes</i>' and Zagat Survey's 30 Under 30 lists for her pioneering work in the food space. Lisa earned a BA in Journalism from NYU and honed her culinary sensibilities working at some of the top restaurants in the country, including Babbo, Jean-Georges, and Saison. <p/> Scott Peabody is a professional chef with more than a decade and a half of experience. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous vide cooking. Scott provided the recipes and culinary direction for <i>Sous Vide Made Simple</i> as well as <i>Sous Vide at Home</i>. <p/>Meesha Halm is a content strategist, cookbook whisperer, and digital storyteller. She is the author of more than 20 restaurant guides and cookbooks including <i>The Balsamic Vinegar Cookbook</i> and <i>Savoring the Wine Countr</i>y, and she is a co-author of <i>Sous Vide at Home</i>. She's served as a local editor for Zagat Survey, video producer for Tastemade, and cookbook editor at Collins. Her writing and videos have appeared on The Food Network, Tasting Table, Zagat, Michelin, Bravo, and Tastemade.
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