Cooking Sous Vide: Richer Flavors, Bolder Colors, Better Nutrition

Now anyone can sous vide with over 75 delicious recipes that will appeal to everyone, from the beginning cook to the highly experienced chef

Today's technology makes sous vide convenient and simple. Cooking Sous Vide is the perfect cookbook for anyone who loves this exciting way to cook and is looking for recipes that will appeal to the entire family. You'll enjoy southwest chicken tacos, perfectly cooked steaks, French fries, hearty vegetable soup, smoked pork ribs, cheesecake, and more. Whether you're new to sous vide or an experienced sous vide chef, you'll absolutely love the recipes in this simple, beautiful guide.

Included in Cooking Sous Vide

- Expert tips on how sous vide works, how to buy the right equipment, how to properly season foods, how to troubleshoot and resolve common problems, and how to cook sous vide safely
- Over 75 recipes for fruits and vegetables, meats and fish, soups and salads, and even desserts, with beautiful color photography throughout
- Detailed, step-by-step instructions for every recipe that take you from prepping, to cooking, to finishing, for perfect results every time

Thomas N. England is a professional chef, food writer, educator, and mentor who has shared his expertise with both aspiring and seasoned chefs for more than 20 years. Born and raised in northern Indiana, Chef England trained in New York at the Culinary Institute of America. He is an ACF Certified Executive Chef (CEC) and Certified Foodservice Educator (CFSE). As a Certified Specialist of Spirits (CSS) he is also well versed in the production and pairing of alcohol, running and consulting for wineries. Chef England currently serves as program coordinator at the Ivy Tech Hospitality and Culinary Arts program in Indianapolis, and is active in the community as a local foods activist as cofounder and president of Dig IN--a nonprofit with the mission of promoting Indiana foods, beverages, and agriculture.