Beautiful photography and easy-to-follow steps. If you have sous vide equipment, this is a very fun book to cook from!

**I received and voluntarily read an e-ARC from NetGalley in exchange for an honest review. All thoughts and opinions are my own.**

I've always been interested in sous vide cooking, but I've never taken the time to actually sit down and read about it, so when I saw this book was up for a chance to read and review, I jumped at the opportunity!

The intro does a great job breaking down the equipment needed and the process to go through for proper sous vide cooking. It makes it seem easy enough for someone who has never tried it before.

The recipes look great, and there are a ton of dishes I would never have thought to cook using this style. I'll admit, unless I'm planning  a fancy dinner or gathering, I most likely wouldn't use this style of cooking for all of the dishes included in the recipes. The recipes themselves, however, look interesting enough to try, even with a different style of cooking.

Overall, 5/5 for a great book that makes an intimidating looking cooking style look approachable!

Date reviewed: August 20, 2020 (Canadian edition)
August 29 (UK edition) ... I am bi-country at the moment


When life for the entire universe and planet turns on its end and like everyone else you "have nothing to do" while your place of work is closed and you are continuing to be in #COVID19 #socialisolation,  superspeed readers like me can read 250+ pages/hour, so yes, I have read the book … and many more today. And it is way too hot to go outside, so why not sit in from of the blasting a/c and read and review books??  

I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review.  

From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸.

The sous vide, the affordable and revolutionary cooking device now available everywhere, cooks any food for every meal to perfection. In this simple and easier-to-use edition of The Sous Vide Kitchen, join Anova sous vide recipe developer, Christina Wylie, and take your skills to the next level!

If you own a sous vide machine, chances are you’ve tried it out by cooking burgers, steak, and pork. But that’s just the beginning. For years, restaurants have used sous vide to perfectly cook a wide variety of foods, including eggs, vegetables, and more. Now you can do the same in your home kitchen!

Use sous vide to make the perfect breakfast of soft boiled eggs, then go further and learn how to use it to make scrambled eggs, overnight oatmeal, and other breakfast staples. For lunch, try topping your salad with perfectly cooked sous vide tuna or salmon (the secret is a short brine). For dinner, the options are endless. Choose from Asian dishes like Char Siu Pork Loin and Miso-Marinated Cod, reinvent a favourite with the Deconstructed Beef Wellington or Spicy Southern-Fried Chicken, or enjoy a surprisingly simple 48-Hour Beef Brisket. Finish the meal with sous vide twist on cheesecake or a nightcap of homemade spiced rum (speed-infused using sous vide, of course).
 
With recommended times and temperatures for every recipe, unique combinations of sous vide with other cooking techniques, and more than 70 recipes to explore, this book will help you get the most out of sous vide.

My new InstantPot has a "sous vide" option but I have never tried cooking anything as I am afraid that I will give myself salmonella or good old fashion everyday food poisoning. With this book, I might try a few things out as Richard Blais loves sous vide an I love Richard Blais. The recipes and instructions are clearly written and understandable and the science of low and slow explained and I think that I might start out slowly with breakfast and go from there. I am reluctant to use a $$$ piece of meat or fish until I am sure that I can do it but I will use this book to build my skills and go from there as should beginners to those wanting to learn to sous vide. 

As always, I try to find a reason to not rate with stars as I love emojis (outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube  Millionaires/etc. " on Instagram and Twitter... Get a real job, people!) so let's give it 🍑🍑🍑

I have always thought of Sous Vide cooking as intimidating and daunting at best and an impossibility for me at worst (and I have been told I am a great cook/baker). “Sous Vide Cooking Made Simple” does just that - by breaking what, how, and why the reader is armed with foundational tricks and an understanding of why we may want to take on Sous Vide in the kitchen. The author has carefully outlined how this process is accomplished and for good measure provides recipes some may only be able to find in restaurants for top dollar. I am certainly excited to test out my new knowledge and try out some dishes I thought beyond my skill set.

Sous Vide Cooking Made Simple is a tutorial and recipe collection for sous vide cooking by Christina Wylie.  Due out 22nd September from Quarto on their Voyageur imprint, it's 192 pages and will be available in hardcover format. 

The introduction covers the basics of sous vide (long time low temp) cooking and essential accessories as well as an intro to the processing, uses, ingredients, tools, supplies, and how-to. 

The following chapters include the recipes arranged roughly by category: basic starter recipes, meat, salads & small bites, seafood, breakfasts & brunch, and desserts.
 
Ingredient measurements are supplied in American standard measurements with metric measures in parentheses (yay!).  The nutritional information is not included. Each recipe has a header with special info - cooking times and temps, and yields, along with a short description. Extra tips or recipe alternatives are listed in text boxes. The recipes themselves are fairly straightforward and are made for the most part with easily sourced ingredients. Many are very simple, none of them are overly complex. Special equipment is listed in the directions as well as in the tools overview in the introduction.

The photography is abundant and the photographs which are included are clear and well done.  The serving suggestions are stylish and appropriate. 


Most of these recipes are, to my mind, quite fancy and certainly appropriate for special meals and gatherings. They are certainly anything but boring. Because of the nature of the cooking process (long time low temp), many/most of them are not really what I would consider "have to get dinner on the table or the kids will gnaw the legs off the table" after-work dinner type dishes. The oatmeal recipe, for example, takes 10+ hours (great for overnight cooking to be ready in the morning). They're fine for weekend or special occasion cooking. 

We're definitely going to try more of these recipes.  Well written book, very tasty recipes and a style of preparation which places emphasis on safe and nutrient dense food.

Four stars. This is a solid recipe book which will be used. It would make a superlative gift for a culinarily adventurous friend or family member, as well as readers looking to branch out and learn new techniques. 

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

Date reviewed: August 22, 2020

When life for the entire universe and planet turns on its end and like everyone else you "have nothing to do" while your place of work is closed and you are continuing to be in #COVID19 #socialisolation,  superspeed readers like me can read 250+ pages/hour, so yes, I have read the book … and many more today. And it is way too hot to go outside, so why not sit in from of the blasting a/c and read and review books??  BTW - stay home and save lives!!!!!!!! No tan is worth dying for.

I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review.  

From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸.

The sous vide, the affordable and revolutionary cooking device now available everywhere, cooks any food for every meal to perfection. In this simple and easier-to-use edition of The Sous Vide Kitchen, join Anova sous vide recipe developer, Christina Wylie, and take your skills to the next level!

If you own a sous vide machine, chances are you’ve tried it out by cooking burgers, steak, and pork. But that’s just the beginning. For years, restaurants have used sous vide to perfectly cook a wide variety of foods, including eggs, vegetables, and more. Now you can do the same in your home kitchen!

Use sous vide to make the perfect breakfast of soft boiled eggs, then go further and learn how to use it to make scrambled eggs, overnight oatmeal, and other breakfast staples. For lunch, try topping your salad with perfectly cooked sous vide tuna or salmon (the secret is a short brine). For dinner, the options are endless. Choose from Asian dishes like Char Siu Pork Loin and Miso-Marinated Cod, reinvent a favourite with the Deconstructed Beef Wellington or Spicy Southern-Fried Chicken, or enjoy a surprisingly simple 48-Hour Beef Brisket. Finish the meal with sous vide twist on cheesecake or a nightcap of homemade spiced rum (speed-infused using sous vide, of course).
 
With recommended times and temperatures for every recipe, unique combinations of sous vide with other cooking techniques, and more than 70 recipes to explore, this book will help you get the most out of sous vide.

My new InstantPot has a "sous vide" option but I have never tried cooking anything as I am afraid that I will give myself salmonella or good old fashion everyday food poisoning. With this book, I might try a few things out as Richard Blais loves sous vide an I love Richard Blais.. The recipes and instructions are clearly written and understandable and the science of low and slow explained and I think that I might start out slowly with breakfast and go from there. I am reluctant to use a $$$ piece of meat or fish until I am sure that I can do it but I will use this book to build my skills and go from there as should beginners to those wanting to learn to sous vide. 

As always, I try to find a reason to not rate with stars as I love emojis (outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube  Millionaires/etc. " on Instagram and Twitter... Get a real job, people!) so let's give it 🍑🍑🍑

Thank you to Netgalley and Quarto Publishing Group – Harvard Common Press for an e-arc of the book in exchange for an honest review.

5/5 Stars. 

I absolutely love using my Sous Vide but have had a hard time coming up with new recipes to use. Don't get me wrong it has been great for steak, tofu, beans, and corn but I was so excited to see these new and delicious new recipes. 

Christina Wylie offers dishes with complex flavors and walks you step-by-step through the preparation process. Every recipe is paired with the most beautiful pictures and really motivates you in the cooking process. I especially loved that Wylie provides various temperature suggestions based on the level of "doneness" you want your steak and provides a really cool way to create a DIY smoker. 

This is definitely a cookbook I will be adding to my collection on September 22, 2020.