Sous Vide at Home ─ The Modern Technique for Perfectly Cooked Meals

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--which produces the best-selling machine on the market--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 Tacos with Avocado Crema, Pomegranate Molasses Short Ribs, and Lemon Saffron Tart, makesSous Vide at Home both essential and timeless.

LISA Q. FETTERMAN is the founder and CEO of Nomiku, the first home sous vide immersion circulator and the best-selling machine on the market. Since launching the company in 2012, she has been the subject of feature stories inWired, Make, and Forbes. She was named to the 30 Under 30 list by bothForbes and Zagat Survey and was honored at the White House Maker Faire. Lisa has worked at some of the top restaurants in the country, including Babbo and Jean-Georges in New York City and Saison in San Francisco.