Sous Vide at Home

From the creator of the first affordable sous vide machine comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology (the process of slow cooking ingredients to perfect tenderness using immersion circulation) to achieve restaurant-quality dishes, regardless of skill level.
Sous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection, but until recently home cooks were unable to re-create these at home due to the restrictive cost and size of the sous vide machine. Now, with the advent of portable and affordable sous vide machines, this method is fast becoming one of the hottest trends in home cooking. "Sous Vide at Home," by the CEO and founder of Nomiku--the first immersion circulator for home cooks, offers a much-needed accessible cookbook for a diverse audience, from home chefs to tech-minded millennials. The elegant design paired with recipes such as Halibut Tostadas, Stout-glazed Short Ribs, and Salted Caramel Ice Cream, makes "Sous Vide at Home "both essential and timeless.