Foreword by Dominique Crenn 1
Preface: Nomiku, A Love Story 3
Getting Started 11
FISH AND SHELLFISH 39
COCKTAILS AND INFUSIONS 229
BASICS, SAUCES, AND CONDIMENTS 255
Measurement Conversion Charts 272
LISA Q. FETTERMAN is the founder and CEO of Nomiku, the first home sous vide immersion circulator machine on the market. Lisa has been featured in Wired, Make, CNET and Forbes, and was named on both Forbes and Zagat Survey's 30 Under 30 lists for her pioneering work in the food space. Lisa has worked at some of the top restaurants in the country including Babbo and Jean-Georges in New York and Saison in San Francisco. She lives in San Francisco where she employs her hunger-inducing recipe blog and infectious personality to fuel Nomiku's momentum.
"Food has changed. Cooking has changed. Now we must choose our
guides to show us the new ways of creating fantastic meals, and one
of my favorite guides is the visionary Lisa Fetterman, who has such
dynamic zeal for the act of cooking that it is hard not to follow
her ebullient lead. Sous Vide at Home gives every home cook
the techniques and recipes they need to revolutionize the way they
-Hugh Acheson, author of A New Turn in the South and chef/owner of Five & Ten, Empire State South, The National, and The Florence
"Lisa is an obsessive visionary who just wants to make the modern world a tastier, inspired place. As a curious home cook turned neurotic chef, bringing professional techniques into the home kitchen is always a thrill. The ability to cook sous vide with an immersion circulator on and off the clock excites me to no end!"
-Christina Tosi, chef/founder/owner of Milk Bar
"Lisa has taken what is viewed as the chef's trick and turned it into another great tool for the home cook. With great recipes and easy to follow instructions, Sous Vide at Home will make Nomiku the new crockpot."
-Chris Cosentino, Top Chef Masters winner and chef/owner of Cockscomb
"Sous Vide at Home is a welcome introduction to the most important kitchen innovation of recent times: precise low-temperature cooking, which makes it easier than ever for chefs and home cooks alike to get consistently delicious results."
-Harold McGee, author of On Food and Cooking
"A great compendium of delicious techniques culled from restaurant innovation and brought to the home in a fashion that simplifies cooking a meal rather than complicating it."
-Lars Williams, research and development chef at noma
"This is a terrific introduction to one of the most popular new cooking tools, and a fine accompaniment to the appliance."
"Any chef worth her kosher salt will tell you that sous vide (or, cooking vacuum-sealed food in a water bath at a controlled temperature) is a miracle technique and easier than you think. Lisa Fetterman's book makes the technique remarkably approachable with recipes that would be interesting and worthwhile even if sous vide didn't make them easy enough to make in your sleep."
-Susan T Chang, NPR