Looking to get into different cooking techniques, like sous vide? The Sous Vide Kitchen by Christina Wylie is really an excellent cookbook if you’re a sous vide novice. Myself, I got interested in this method as a way to cook perfect cuts of meat. The perfect steak, for example. I wanted a perfect medium-rare steak and my sous vide machine has given it to me.

I have to admit, though, that had this not been a reading copy given to me by NetGalley, I likely wouldn’t purchase it. Don’t get me wrong. It is a good cookbook and covers a lot of ground. Meats, Asian foods, veggies, desserts, infused drinks and oils. It is interesting stuff. But if you spend time online researching and reading? If you’ve been using your sous vide machine regularly for a few years? Ms. Wylie really isn’t breaking any new ground here. She’s got some wonderful things happening here but I’ve seen most of it all before. I say that with a tremendous amount of respect for her work. With that small bit of criticism aside, this is an utterly approachable and solid take on sous vide cooking.

My ‘To Make’ List:

Southern Fried Chicken
Honey Mustard Chicken with Sweet Potato Mash
Beet and Goat Cheese Salad
Spicy Thai Beef Salad
Herb-Infused Corn on the Cob
Penang Curry Chicken
Saffron, Vanilla, and White Wine Pears
Chile Oil
Lemongrass Water
Spiced Rum
Mojito Rum

This book is full of helpful information and tips to starting cooking sous vide. Beautiful pictures and easy recipes.

This book is well written. This is my first book about Sous Vide and "The Basics" section provided answers to all my questions about Sous Vide. The variety of recipes, especially the Asia section, really blow my mind. Really like this book. Can't wait to try them with my Avona Precision Cooker.

This is by far my new favorite sous vide cookbook. I have several cookbooks on the subject, as well as the app for my immersion circulator and none of them agree on timing or temperature. The recipes are interesting and succinct and the ingredient lists are manageable. I tried the mac and cheese, lamb shank and poached egg recipe/guidelines. All turned out well. This is definitely going to be a cookbook I will repeatedly use and refer to for sous vide cooking guidelines.

The Sous Vide Cookbook is a great addition to any serious cook's collection. Sous vide cooking has moved from restaurants into home kitchens, and this book gives detailed instructions along with great recipes to make anyone into an amazing sous vide chef. The temperature ranges for different types of foods are especially helpful.

My favorite recipes that I tested were:

Thyme and Garlic Chicken Thighs
Butter Poached Lobster Tails (OMG)
Shrimp Gambas
Deconstructed Beef Wellington
Spicy Thai Beef Salad
Silky Salmon with Dill Crème Fraîche
Char Siu Chinese Barbecue Pork Loin
Miso-Marinated Black Cod
New York Cheesecake Pots

I highly recommend this book, and I think it's one of the best sous vide cookbooks I've seen,

Thanks to Voyageur Press and NetGalley for the ARC of this book in exchange for an honest review.

This book is an excellent source of information about sous vide cooking and is, therefore, a worthwhile reference. However, I did not really resonate with the recipes.

I could only read it on Bluefire Reader rather than on the Kindle app and that was a thoroughly unpleasant experience.

Fabulous book and great timing. I'm hearing more and more about sous vide cooking and although, I haven't tried it, I'm sure to now. Great instructions, mouthwatering recipes!

Too many cookbooks I've see on sous vide cooking at home are designed for one particular device. Others suffer from vagueness that isn't helpful for someone just learning to use the device.

This cookbook avoids both those pitfalls. It combines wonderful, clear instructions with lots of yummy recipes that I can't wait to cook.

It's wonderful!