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

Fetterman, a foodie from a young age, was working in restaurants by the time she was 18, and logged hours working for high-profile chefs such as Mario Batali and Jean-Georges Vongerichten. It was during one of those stints that she discovered and promptly fell in love with sous vide cooking, a technique that calls for immersing plastic-wrapped foods in hot water in order to slowly cook and tenderize them. That fascination ultimately led to her creation of Nomiku, an immersible sous vide appliance for home cooks. Here, she explains how sous vide works and gives specific tips on using the appliance correctly and effectively to create flavorful dishes. Chefs have long sung the praises of sous vide steak, which is included here .Showcasing the versatility of sous vide, Fetterman shows how the technique also results in outstanding dishes such as a Greek octopus salad, butter-poached lobster with cognac sauce, and slow-cooked beets served with goat gouda and pistachios. Though there are a few “because I can” dishes such as a Thanksgiving turkey, vanilla crème brûlée, and a time- and labor-intensive recipe for fried chicken and waffles, those recipes are mercifully kept to a minimum. This is a terrific introduction to one of the most popular new cooking tools, and a fine accompaniment to the appliance. (Nov.)