*received for free from netgalley for honest review* Not something i would do soon but interesting for sure

Here's an eye opening of the new way of cooking. I wondered what is this new method can be? And with the time we spend at home, this is one of the interesting pass time I've been looking for.

Who doesn't want to eat good food? Not an easy thing to do for food deliveries. So here we go trying a new way to please our mouth (and belly).

Wonderfully explained in a methodical way, with so many recipes to try, I recommend the book for the curious mind for cooking.

Great ideas for anyone new to sous vide cooking or if you want to expand beyond beans and corn!
I am probably a bit of a boring chef, but my goals are to expand my repertoire and sous vide has been something I've wanted to try my hand at for a while! This book makes it look easy, and the clear instructions could help any nervous chef get started.

Thanks to NetGalley and the publishers for letting me access an advance digital copy of this book in exchange for my honest review.

This is a perfect introduction book to sous vide. There's a lot of information just introducing the technique in the beginning. The most complicated part of sous vide to me is finding all the right temperatures, as sous vide isn't a super common technique being used and so it's not as simple as googling a recipe for something such as a sous vide deconstructed lasagna. This book gives you the temperature to cook things at (or a range of temperatures if level of doneness is a factor) as well as the time it needs to be cooked and the portion size. The recipes also include a section that describes why sous vide is the better method of cooking than the traditional method. The photos are beautiful and the food looks absolutely delicious!

Ann excellent detailed cookbook with beautiful pictures. great detailed explanation of various sous vide equipment. Lots of protein based recipes but also some vegetarian dishes, like asparagus and corn, as well as breakfast foods like oatmeal. Great resource for someone experienced and a novice alike.

In a way Sous Vide is like using a slow cooker but the food is vacuum sealed in a bag and then immersed in water to cook. This is a method I have seen on professional cookery shows and this book shows you how you can achieve this at home, though be aware it's not a quick cooking method - the author recommends between 45 mins to 3 hours of cooking time depending on the dish (one dish cooks for 72 hours before it is ready) and then you may need to sear the meat to finish it off.

The book comes with an excellent introduction to the basic using this method of cooking and then moves onto the 6 chapters of recipes:
- Starter recipes (11)
- Meat (13)
- Salads & Small bites (9)
- Fish (10)
- Breakfast & Brunch (6)
- Desserts (7)


The recipes come with both imperial and metric measurements, how long it takes to cook, the recommended temperature and servings. The instructions look easy to follow, and each recipe comes with a colour photograph and an introduction to the recipe.

There are recipes you expect in the book such as steak, salmon or chicken, but others such as omelette, mac and cheese or lasagne seem like a long way to make a simple dish, though I'm sure it taste lovely done this long way.

This book appears to be a great introduction into cooking sous vide at home.

I receive this book from Netgalley in return for a honest review.

I was given an Anova sous vide machine for Christmas, and having tried it a few times, packed it away, consigning it to the “might use it once or twice a year” category of appliances.. That has all changed after getting a copy of Sous Vide Cooking Made Simple! This book is a must for anyone wanting to make the most from any sous vide appliance. My Anova machine now stays out on my kitchen worktop.

The first section of the book on the basics, including techniques, is a great place to start. I found the tutorial sections, especially the Overview of Times and Temperatures, especially useful and a page I have gone back to many times. But most importantly, the recipes worked! I started, sceptically, I must admit, with the 72 hour brisket. I was intrigued by the 3 day cooking at a very low temperature. I used a tough cut called paleron in France (chuck ?) and it was absolutely delicious; meltingly tender and yet still pink inside. And so easy to do.

From then on, I was a convert. I tried the crème brulee, the pork belly (I will never roast a pork belly again – the sous vide method was way better) chicken breast, salmon and the chorizo frittata. All were superb and are recipes I would make again.

The book is very well laid out, with clear instructions, good photographs, and both imperial and metric measurements. Highly recommended!

This was a fun book to read. I loved the pictures and the writing was clear. I think I could cook from this book without blowing the house up. Hopefully.

Inspiring Sous Vide Cook Ideas Plus Excellent Instruction

My older sister swears by sous vide cooking, though I myself have never tried it. I am a vegetarian, and I know that sous vide cooking is usually meat-based. Indeed, this book has mostly meat or animal-protein-based recipes. There's a recipe chapter on all the big meats (beef, pork, lamb, chicken) as well as a chapter just on seafood. Surprisingly, there are also chapters on salads and small bites (including side dishes), breakfast and brunch, and desserts. In these three chapters, the author showed some interesting techniques with fruits and vegetables. How do maple-infused apples sound? Or how about cooking asparagus or corn on the cob sous vide? The book also has a chapter on starter recipes that help you build your technique while working on simpler recipes. The book has a large introductory section that explains sous vide equipment and the properties of sous vide cooking as well as more general information about how to cook each different type of protein (e.g., steaks, chicken, eggs). She also explains how to add flavor both before and after sous vide cooking. This first section impressed me, as it taught me a lot about this very different cooking method, from the tools to the quirks of the different foods. The book does have photographs, though not ones for each recipe. The ones depicted look mouth watering. If you are interested in sous vide cooking or already doing so, this book will inspire you—and equip you—to give it a go or expand your repertoire.

This was a beautiful cookbook book with great pictures.

I really liked the first section which went over the basics for sous vide cooking including equipment, tutorials, and what to do before and after.

There was a variety of recipes. The Coconut and Banana overnight oatmeal was very easy to make and was very tasty.

I would mostly use this cookbook on weekends because it would take too long to get dinner on the table on a weeknight.

Thank you to the author, publisher and NetGalley for the free copy of this book and I am voluntarily leaving a review.

I have a sous vide machine slowly gathering dust on my shelf. After trying to using a handful of times with less than stellar results, I've basically given up on it. But this book has inspired me to break it back out and give some new proteins a shot. I mean - lamb shanks sous vide for 48 hours? If that doesn't come out perfect, I don't know what will. This is a comprehensive book. It hits practically every protein you can think of and then some. I sincerely look forward to using it.

⭐⭐⭐⭐⭐
I didn't know what sous vide was before requiring the book and this book explained everything I needed to know! The recipes caught my attention because of how beautiful and mouthwatering the photos are and how organized the recipes are! Very well explained and easy to read! I don't have all the necessary equipments to make these recipes but I would definitely buy this book if/when I get what I would need. I received a free digital copy of this book from NetGalley in exchange for my honest review

Sous Vide Cooking Made Simple is filled with beautiful pictures, great instructions on recipes, and everything is made simple. I've first heard of Sous Vide cooking from watching a Youtube video and since then I've been curious about the how-to when it comes to this style of cooking technique. I would recommend this book to anyone who's interested in using a Sous Vide machine and want awesome made food, made easily. I would be interested in purchasing this machine in the near future.

One of my new favorite cookbooks. The photography alone is absolutely mouth watering, but more importantly ... it tastes even better than it looks! The instructions are very clear and easy to follow, with all the necessary measurements and ingredients. I didn't change up any of the spices, or add extra seasonings. The recipes i tried were great as is! There are a variety of types of food like basic starter recipes, meat, salads & small bites, seafood, breakfasts & brunch, and desserts. You can definitely find something for any craving. Fantastic cookbook!

I've had a sous vide machine for many years now and wish that this book had been around when I first got it! The books I still refer to are basic to say the least

The first section of this book is essential both for those new to sous vide cooking and those who have been using one for a while - there are plenty of new tips and techniques presented in a clear accessible way. I found the section on "after sous vide" particularly useful - how to complete a dish to perfection

The recipes include something for every taste including salads which might not be the first thing you think of using a sous vide for.

Definitely a book that you'd use often and keep referring to.

I received an advance copy of this book through NetGalley.

<i>Sous Vide Cooking Made Simple</i> is a cookbook and a tutorial in how to successfully utilize the sous vide method of cooking. As someone who already owns a sous vide, I can testify that there is a big learning curve when it comes to these devices. You have to learn about things like water displacement, how to layer meat in the bag, how to finish the dish afterward. Some people try to act like sous vide is easy, but it's not--it can be very intimidating, but when you nail the cooking temperature and time, wow are the results amazing.

This book is all about getting those amazing results. The opening chapters introduce the different types of sous vide devices, how to use them, and then it goes into the recipes. There are diverse meat and seafood recipes--protein is where the sous vide's temperature-regulating cooking truly shines--but also teaches cooks how to do eggs in various ways. The book ends with dessert recipes that include things like creme brulee and apple pie.

The book is fairly short as cookbooks ago, though it packs in a lot. Every recipe has a full-color photograph, which is awesome. I found a few points there some clarity would have helped a recipe, and my review ebook was missing some pages and had numerous recipes that were upside-down and impossible to read; as this IS a advance copy, those problems should be fixed in final version--but I feel it necessary to note that I couldn't read every recipe.

In all, a good cookbook for people are just starting out with a sous vide.

Sous Vide Cooking Made Simple by Christina Wylie goes over all the details a newbie would need to know while cooking using the sous vide method.

I am glad I got to learn about this method, as I have heard a lot about it. However, this method of cooking does not interest me in any way, and I do not see myself trying it (after learning how it is done.) While I would have to buy extra tools, I also do not like plastic touching my food especially when being cooked at higher temperatures.

I am rating this book 3 stars because I did not like it, but it was very informative.

I received an eARC from Quarto Publishing Group- Harvard Common Press and Voyageur Press through NetGalley. All opinions are 100% my own.

A great unique book about sous vide cooking made simple. Lots of beautiful pictures, wished there would have been more at times. A great set of tutorials and information for the new to sous vide person. It gave me insight and ideas to expand my repertoire and try new things.

I have had my sous vide for 2 1/2 years and I learned so much from this book. It gave me insight and ideas to expand my repertoire and try new things. Tips, tricks and recipes are the bomb in this book.

Looking forward to trying out new recipes and moving beyond meat.

A great set of tutorials and information for the new to sous vide person. The basic information is well laid out and explained clearly. I found it strange to cook for such long times as I felt odd to me but produced excellent results. Each recipe had a photo so that it was easy to see how it should turn out, and all the recipes were good choices and suitable for a family or a special event.