Sous Vides for home use have been out for a few years, but many of us don’t really know how to use them properly. However, because of Jenna Passaro’s cookbook, The Home Chef's Sous Vide Cookbook: Elevated Recipes for Your Favorite Meats and Sides, even inexperienced home cooks can successfully make food at home that is restaurant quality. Sous Vides have been in restaurants for years and have made it possible for chefs to cook specialties ahead perfectly, and then just finish them quickly by browning or broiling. Passaro’s cookbook gives step-by-step instructions for prepping foods and finishing them professionally without too much hands-on time. Granted, many of the foods take hours to cook, since the sous vide keeps the water at an ideal temperature so that the foods are cooked perfectly, but those hours are not hands-on; rather they are unattended. I didn’t think I had time to get into the sous vide, but found I was wrong and got into the right mindset when I first tried the Smoky Brown Sugar Pork Loin Roast, and it was delicious. Since then, my queue has grown, and the book has made me excited about all the recipes there are to try next.

Everyone knows that steaks come out perfectly with the sous vide, but who knew that kebabs, pork butts, burgers, fried chicken, and fish would turn out so good. This book has been eye-opening. Some of the recipes are very unique and innovative, and not only are there recipes for meats, poultry, and seafood, but there are incredible vegetable recipes as well as sauces, glazes, and butters. The only drawback is that there aren’t enough photographs. There is only a photograph at each chapter heading, and a few illustrations in the beginning “101” chapter.

Anyone who wants to learn the art of sous vide cooking without being talked down to will appreciate this book. Luckily we can make our own photos as we go through the book and prepare all the excellent recipes.

Special thanks to NetGalley for supplying a review copy of this book.

Although this is not the first book about sous vide cooking you should get (it lacks those tables and basic techniques), it is BY FAR the best cookbook for this popular device I've seen. The recipes are delicious and show real knowledge of food, cooking, and the time constraints of busy lives.

I love this cookbook!

I was curios about the sous vide plan I truly love loking at cookbooks of all kinds as I am ever wantingnew recipes that fit my way of life and my families tastes. I found a lot of information in this cookbook - an intro to the sous vide eating style and I found it very interesting. it also had handy charts and references for cooking times and tempuratures.

There is a huge variety of recipes available for every type of meal you can imagine from snacks to parties.
A few of the recipes can be more easily cooked by other more traditional methods but I still enjoyed learning new or different ways to prepare food.

I recieved this book from NetGalley and Harper Voyager for an honest review.

I wanted to learn more about Sous Vide cooking which is why I selected The Home Chef's Sous Vide Cookbook to review. Reading The Home Chef's Sous Vide Cookbook helped me decide on whether I wanted to try cooking this way or not. After reading Jenna Passaro's book I am inclined to give it a try. Why? The author begins by clearly explaining how Sous Vide machines work to cook food and how they can help with meal planning. The author writes you can batch cook a week ahead using the Sous Vide machine. Later you can quickly finish the batch cooked foodstuff to serve you or your hungry family. For people who work this is a true boon as it means you don't have to spend a lot of time cooking dinner after a long day at work. (Before I retired I used to come home to cook meals for my family and I can remember how tired I was some nights).

I also liked how Passaro detailed the different containers you can use in the Sous Vide machine and how to choose the right container for your meal prep.

I liked a lot of the recipes found in her cookbook. Some of those recipes include:

French Toast with Candied Pecans
Balsamic Brussels Sprouts
Parmesan Garlic Herb Fries
Easy-Peasy Jumbo Shrimp Cocktail
Honey-Garlic Salmon
Holiday-Ready Herby Turkey Breast
Southern-Style Fried Buttermilk Chicken
Cuban Pork Sandwich
Herby Sausage Breakfast Patties
Smoky Brown Sugar Pork Loin Roast
New York Strip Steak with Carolina-Style yellow Mustard Barbecue Sauce
Honey-Garlic Tri-Tip Steak

You will also find a nice selection of spice rubs, sauces and marinade recipes you can use to spice up your cooking.

Some of the recipes you will find in the Spice Rubs, Sauces and Marinades chapter include:

Honey-Garlic Sauce
Jerk Seasoning
Garlic-Dill Butter

Recommend.

Review written after downloading a galley from NetGalley.