ARC provided by Netgalley in exchange for an honest review.
I didn't know much about Sous Vide until I read How to Sous Vide. I've heard of the term before and that was all the knowledge I had. Daniel Shumski does a excellent job explaining the "how to" as well as the book provide over a hundred different recipe for you to try.

The Sous Vide technique was something that I wasn’t very aware of until reading How to Sous Vide. The book acts as a complete guide to cooking with your Sous Vide machine. There is a good selection of recipes shared in the book, so anybody will be able to find something that they enjoy. The Sous Vide technique is interesting. I’m not sure how likely I am to purchase a machine of my own, but it does seem like a good way to easily cook some great meals.

I received an ARC from the publisher via Netgalley in exchange for an honest review.

If you have a sous vide or just recently got one, this book is for you. It covers all the basics, how to, what you need, cook times and has some really great recipes. It certainly helps to unlock the mystery of sous vide and makes you look like an epic cook at the same time.

Really enjoyed it.

How to Sous Vide is a tutorial guide with recipes by Daniel Shumski. Due out 23rd Nov 2021 from Workman Publishing, it's 240 pages and will be available in paperback and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links throughout. I've really become enamored of ebooks with interactive formats lately.

The introduction covers the basics of sous vide cooking (long time low temp with food sealed in pouches) 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: poultry, pork, beef, duck & lamb, seafood, eggs, vegetables, and desserts.

Ingredient measurements are supplied in American standard measurements only. There is a metric conversion table in the appendix. 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 and recipe alternatives are listed in text boxes. The recipes themselves are fairly straightforward and are made for the most part with easily sourced ingredients. Special equipment is listed in the directions as well as in the tools overview in the introduction.

The photography is clear and well done. The serving suggestions are stylish and appropriate. Roughly 30% of the recipes are accompanied by one or more photos.

Because of the nature of the cooking process (long cooking time, relatively low temps, multiple processing steps), 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. 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.

“How To Sous Vide” is literally how it sounds- a book about that little gadget you got for Christmas. I wish I had this book last year- I would have had so much more confidence and success using the Sous Vide. The book is part recipe and part instruction manual- you might be able to find this info on the internet but you’d have to wade through a lot of videos to do so.

Cooking Sous Vide is sort of a mystery - magic waters coax flavors into food without drying the protein. Daniel Shumski provided an in-depth tutorial demystifying the process of packing in flavor, sharing careful cooking wisdom and tips like using raw garlic in a sous vide bag is discouraged since the garlic doesn't cook. With precautions clearly delineated, rookie mistakes can be avoided and the cooking can begin. There are tasty recipes with ways to make a meal out of it. But the part that is most important is the timing of each recipe. Some recipes take days to prepare where others can be quick outings in the kitchen. For most cookbook lovers, planning in advance is fine, especially ones who purchase kitchen gadgets and have room for pressure sealing bags before adding them to a water bath. I can see this title marketed at Williams Sonoma or Sur La Table with the equipment needed to be arranged around it. But I don't see this is on a public library's shelves.

This was fantastic trying out some of these recipes.
Absolutely fantastic. Thanks so much for allowing me to read it

Give this book with a sous vide for the holidays this year -- it would be an amazing combo! I wish I'd had this book when I first got my sous vide. The photos are gorgeous and there are so many ideas, as well as things not to do. I agree about cooking in little jars. The silky texture you get with silky jar desserts is like nothing else. A great read for anyone with a sous vide. #howtosousvide #netgalley

This book has such detailed explanations, but not excessive. Want to be sure your sous-vide food is safe? Wondering what supplies you need--and don't need? Want recipes with a variety of foods, ethnic origins, and difficulty levels? It's all here, and more. The writing is as I said detailed but not excessive and gives the message--sous vide prepared food is easy to cook, flexible, and delicious! I'm tempted to go out and buy a sous vide circulator.

I actually really appreciated this book. I wish I had a physical copy as it would be my go to when looking up timing for different meats that I am cooking sous vide. It is however, hard to justify when I can look these things up on the internet as well. I do wish I had a bit more time to explore more of the recipes though so I might have to pick it up and actually buy a physical copy.

I admit it. I have a sous vide machine and I can count on one hand the number of times I've used it over the years. It'll take an awful lot of coaxing to convince me it's worth letting chicken breasts take nearly 2 hours to cook. So I definitely went into reading this cookbook with a critical eye. And lo-and-behold, the very first recipe is for chicken breasts. They probably taste amazing but I'll never know if I'm being completely honest. I have my own tried and true chicken breast recipe that takes 20 minutes or less (depending on how long it takes my oven to get to temp) so we're not going to play that game. However, tougher cuts of meat really do catch my eye here because I find they really benefit from the sous vide approach. The Korean-style short ribs look delicious. I can't wait to try a lamb recipe. But again - I'm not planning on sous vide-ing fish or veggies anytime soon. Overall, the book is beautiful, the basics are thoroughly covered, the recipes are upscale and dinner party worthy. Whether you'll get a lot of use out of it? Depends on the kind of time you have,

Really loved the recipes provided in this book but was sad to see how incomplete it actually was when I saw the amount listed in the Index section! There were a bunch of recipes I wish had been included in this test copy. With that said, there are a bunch of great, easy-to-make recipes in here.

I also love how most of the recipes are completed in just a few steps and don't require too much prep work. You're given the basics, and then you're provided with a couple more steps to take each recipe and make it into a whole meal. Super helpful to get different variations too so you can mix and match sous vide veggies with meats and so on. With that said, it's all pretty basic so a great 101 book for people new to sous vide cooking. The photography also all look appetizing and are beautifully lit!

This is just what it says it is, a beginners guide to sous vide and it does cover all the basics, from what bags to use to things that you really don't need. I do like that super fancy equipment isn't suggested. Super simple, basic forms from zip-top bags to a cheaper sous vide circulator works just as well as their higher end counterparts. This makes sous vide more approachable for everyone.
Lots of pictures which are always a plus for me, but the recipes were just a bit underwhelming. I'm not sure if that has to do with the fact that I've been cooking sous vide for a few years now, or because they were just underwhelming. I do like that veggies are included as meat seems to come to mind first when using this cooking method, but I do wish there were more of them.
Another plus, is that you have a very basic recipe that then gets expanded on to make a meal. The basics are also really adaptable to change flavor profiles too.
Lots of good information if you're willing to read it all.

I really enjoyed this cookbook. We have only tried one recipe so far but I am looking forward to many more.
I like that there are so many categories in this book and I appreciate the time taken to curate these recipes.
There is good instructions as well into using the sous vide machine, whichever you have.

This was a great book on sous vide, love the cover, and my interest made me grab it! Apt title as the book takes on a simplistic approach to a style of cooking thought best left to professionals.

What did I like? I like the simple approach and this book made sous vide easy to understand and broke it down to laymen’s terms. I’ve read other books on the subject and truly liked this approach. The only thing that really puzzled me is why you would sous vide bacon if it takes eight hours. I mean I’m all for trying but some just seem to take a long while. The recipes looked amazing and I can’t wait to try them.

Would I recommend or buy? Yes I want a copy! If you like to cook then trialing this to make meals easier seems a no brainer. I really enjoyed the pictures and the easy directions.

I received a complimentary copy to read and voluntarily left a review!

This is a good recipe book that introduces you to and explores sous vide cooking. I love our sous vide but we mostly do meats and eggs. This book gives tons of recipes and variations on proteins to mix up your meals. There are some extra tips and other recipes included as well. Some parts seemed to be very wordy, but if you’re really looking into doing more with your sous vide then it may be more beneficial. If you’re new to sous vide it’s a good book to check out. However, I may be too far set in my ways to branch out! I voluntarily reviewed this after receiving a free copy.

We love to use our sous vide and this book gives you lots of new recipe ideas! In addition to a sous vide item there are lots of other ideas for making it a complete meal.

The pictures look delicious and and each recipe is laid out in a easy to follow step-by-step manner. The beginning features a lesson how to use your sous vide and other items you may want to have on hand to make the cooking easier.

Excited to try some of these recipes, especially the desserts and coffee, as we already make a lot of different meats with ours.

Thank you to the publisher and Netgalley for an eARC in exchange for an honest review.

I like the layout of this book. It is divided up into different meats, eggs, vegetables, and desserts, with a beginning on sous vide basics and an ending of general times and temperatures. I wasn't really sure what sous vide was, but now I know I've known all along and just didn't know what it was actually called! This seems like a great tool to use when meal prepping, so that meals are much easier to prepare ahead of time without the fear of it going bad in the fridge or freezer. There are some great recipes in here that I will definitely try if I ever get the vacuum-seal bags.

How to Sous Vide is an amazing book for people learning how to sous vide while being entertaining enough for people who have been using this technique for years. My favorite thing to make using sous vide is steak (it is always cooked to the perfect temperature), but I wanted to have some other options so I jumped at the chance to preview this book. The writing is educational and humorous - I really didn't need to read the basics section since I've been using this method for several years, but I was surprised by the wit tossed in when I glanced through it and went back and read the whole thing. The yellow section on "Wash Your Produce!" that ends with "dirt is dirt, raw or cooked" is what drew me in (there are better ones in the text, I promise). After the explanation of what sous vide is, materials needed, tips, safety, etc., there are specific recipes. While there are general recipes, making it a good resource for novices, there are also several suggestions for making it your own. There are also several recipes for eggs, vegetables, and desserts. Creme brûlée is one of the recipes (with variations) and who wouldn't be excited to get to use a torch? I've planned to make the miso rice bowls with roasted cauliflower and poached eggs next week, although I will be substituting eggplant for the cauliflower.

Thank you to Netgalley for my copy in exchange for a review.

This book was not ready for review. Based on the index, more than a hundred pages are missing, and there are placeholder boxes of gibberish text. There's a snide edge to some of the comments, like the assumption that anyone with a sous vide should already have a culinary blow torch, and the logic behind some of the recipes is puzzling. Why sous vide scallops and then brown them in a skillet? It seems like basic scallops with extra steps so it qualifies as a sous vide recipe.

Some of the recipes are interesting but perhaps less than practical/useful. The cook-ahead bacon that can be crisped on demand sounds good, but may be more practical for a restaurant instead of a home cook. The "poached" eggs are actually just soft-boiled eggs. You have to read the recipe through to realize that you put the raw eggs in the water unbroken. Vegetable cooking sounds much more difficult in the sous vide, although the results were well-described and enticing. The ramekin technique of weighting the bag was not well explained.

I think there is promise in the recipe selection and the idea. I was interested in the guidance to pasteurize eggs, and the recipe for the resulting mayonnaise.

I was very disappointed that the section on candy was omitted, as chocolate tempering is one of the areas where my sous vide really shines. I have been looking for a great sous vide cookbook, one that led me through the uses of this tool and warned me about potential dangers, and I had high hopes for this book. Perhaps when it is finished, it will get there.

I received an ARC from NetGalley in exchange for my honest review.