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.
HUGH ACHESON is the chef/partner of the restuarants Five & Ten, The National, and Empire State South, named restaurant of the year by Atlanta magazine. He is winner of two 2011 James Beard Awards for Best Chef Southeast and Best American Cookbook, has been featured in numerous food and wine publications, and appears on Bravo's Top Chef as a judge. Hugh is the author of The Broad Fork, A New Turn in the South, Pick a Pickle, and The Chef and the Slow Cooker. He lives in Athens, Georgia.
"In Sous Vide, chef Hugh Acheson makes an airtight case for the convenience and consistency of a method once limited to restaurant kitchens. . . . These delicious fall recipes [are] a great place to start."--The Wall Street Journal
"High-end cooking comes to the home kitchen in this fun,
clear approach to a gourmet technique . . . Acheson writes with
such charm that he can make warm water interesting--an invaluable
trait for this survey of sous vide recipes and
methods."--Publishers Weekly "Sous Vide: Better Home
Cooking praises the [sous vide] technique for its consistency,
safety, and mess-free qualities, and offers a collection of recipes
that will allow even skeptics to see its potential."--Garden
& Gun "If you've been meaning to try [sous vide], this book is the
perfect place to finally