Sous Vide Cooking Made Simple

Sous Vide Cooking Made Simple is a tutorial and recipe collection for sous vide cooking by Christina Wylie. Due out 22nd September from Quarto on their Voyageur imprint, it's 192 pages and will be available in hardcover format.

The introduction covers the basics of sous vide (long time low temp) cooking and essential accessories as well as an intro to the processing, uses, ingredients, tools, supplies, and how-to.

The following chapters include the recipes arranged roughly by category: basic starter recipes, meat, salads & small bites, seafood, breakfasts & brunch, and desserts.

Ingredient measurements are supplied in American standard measurements with metric measures in parentheses (yay!). The nutritional information is not included. Each recipe has a header with special info - cooking times and temps, and yields, along with a short description. Extra tips or recipe alternatives are listed in text boxes. The recipes themselves are fairly straightforward and are made for the most part with easily sourced ingredients. Many are very simple, none of them are overly complex. Special equipment is listed in the directions as well as in the tools overview in the introduction.

The photography is abundant and the photographs which are included are clear and well done. The serving suggestions are stylish and appropriate.


Most of these recipes are, to my mind, quite fancy and certainly appropriate for special meals and gatherings. They are certainly anything but boring. Because of the nature of the cooking process (long time low temp), many/most of them are not really what I would consider "have to get dinner on the table or the kids will gnaw the legs off the table" after-work dinner type dishes. The oatmeal recipe, for example, takes 10+ hours (great for overnight cooking to be ready in the morning). They're fine for weekend or special occasion cooking.

We're definitely going to try more of these recipes. Well written book, very tasty recipes and a style of preparation which places emphasis on safe and nutrient dense food.

Four stars. This is a solid recipe book which will be used. It would make a superlative gift for a culinarily adventurous friend or family member, as well as readers looking to branch out and learn new techniques.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

Thank you to Netgalley and Quarto Publishing Group – Harvard Common Press for an e-arc of the book in exchange for an honest review.

5/5 Stars.

I absolutely love using my Sous Vide but have had a hard time coming up with new recipes to use. Don't get me wrong it has been great for steak, tofu, beans, and corn but I was so excited to see these new and delicious new recipes.

Christina Wylie offers dishes with complex flavors and walks you step-by-step through the preparation process. Every recipe is paired with the most beautiful pictures and really motivates you in the cooking process. I especially loved that Wylie provides various temperature suggestions based on the level of "doneness" you want your steak and provides a really cool way to create a DIY smoker.

This is definitely a cookbook I will be adding to my collection on September 22, 2020.

**I received and voluntarily read an e-ARC from NetGalley in exchange for an honest review. All thoughts and opinions are my own.**

I've always been interested in sous vide cooking, but I've never taken the time to actually sit down and read about it, so when I saw this book was up for a chance to read and review, I jumped at the opportunity!

The intro does a great job breaking down the equipment needed and the process to go through for proper sous vide cooking. It makes it seem easy enough for someone who has never tried it before.

The recipes look great, and there are a ton of dishes I would never have thought to cook using this style. I'll admit, unless I'm planning a fancy dinner or gathering, I most likely wouldn't use this style of cooking for all of the dishes included in the recipes. The recipes themselves, however, look interesting enough to try, even with a different style of cooking.

Overall, 5/5 for a great book that makes an intimidating looking cooking style look approachable!

I have always thought of Sous Vide cooking as intimidating and daunting at best and an impossibility for me at worst (and I have been told I am a great cook/baker). “Sous Vide Cooking Made Simple” does just that - by breaking what, how, and why the reader is armed with foundational tricks and an understanding of why we may want to take on Sous Vide in the kitchen. The author has carefully outlined how this process is accomplished and for good measure provides recipes some may only be able to find in restaurants for top dollar. I am certainly excited to test out my new knowledge and try out some dishes I thought beyond my skill set.

This was such a unique book... I had never heard of soups vide but the recipes in this book are absolutely mouth watering. That cover is what caught my eye but after reading this book, I find myself curious about the water bath type of cooking.

What did I like? Everything.... this book has some interesting cooking methods and some mouth watering pictures. If you like your meat cooked perfect then Sous Vide cooking may be for you. I would try the recipes alone even if the meat didn’t turn out. From breakfast pancakes to eggs Benedict to the perfect Beef Wellington. The beginning of the book gives a perfect description of what sous vide is and how to obtain the perfect meat, along with what you need to get started. My interest is piqued.

Would I recommend or buy? I want a copy... this is one of the most gorgeous recipe books I have seen in awhile. Even the octopus looks good. Obviously the chef and the photographer are superbly talented. Just amazing looking food. I would eat it all and I’m kind of picky. Gorgeous book... five stars.

Beautiful photography and easy-to-follow steps. If you have sous vide equipment, this is a very fun book to cook from!

A great set of tutorials and information for the new to sous vide person. The basic information is well laid out and explained clearly. I found it strange to cook for such long times as I felt odd to me but produced excellent results. Each recipe had a photo so that it was easy to see how it should turn out, and all the recipes were good choices and suitable for a family or a special event.

I have had my sous vide for 2 1/2 years and I learned so much from this book. It gave me insight and ideas to expand my repertoire and try new things. Tips, tricks and recipes are the bomb in this book.

Looking forward to trying out new recipes and moving beyond meat.

I've had a sous vide machine for many years now and wish that this book had been around when I first got it! The books I still refer to are basic to say the least

The first section of this book is essential both for those new to sous vide cooking and those who have been using one for a while - there are plenty of new tips and techniques presented in a clear accessible way. I found the section on "after sous vide" particularly useful - how to complete a dish to perfection

The recipes include something for every taste including salads which might not be the first thing you think of using a sous vide for.

Definitely a book that you'd use often and keep referring to.

I received an advance copy of this book through NetGalley.

<i>Sous Vide Cooking Made Simple</i> is a cookbook and a tutorial in how to successfully utilize the sous vide method of cooking. As someone who already owns a sous vide, I can testify that there is a big learning curve when it comes to these devices. You have to learn about things like water displacement, how to layer meat in the bag, how to finish the dish afterward. Some people try to act like sous vide is easy, but it's not--it can be very intimidating, but when you nail the cooking temperature and time, wow are the results amazing.

This book is all about getting those amazing results. The opening chapters introduce the different types of sous vide devices, how to use them, and then it goes into the recipes. There are diverse meat and seafood recipes--protein is where the sous vide's temperature-regulating cooking truly shines--but also teaches cooks how to do eggs in various ways. The book ends with dessert recipes that include things like creme brulee and apple pie.

The book is fairly short as cookbooks ago, though it packs in a lot. Every recipe has a full-color photograph, which is awesome. I found a few points there some clarity would have helped a recipe, and my review ebook was missing some pages and had numerous recipes that were upside-down and impossible to read; as this IS a advance copy, those problems should be fixed in final version--but I feel it necessary to note that I couldn't read every recipe.

In all, a good cookbook for people are just starting out with a sous vide.

A great unique book about sous vide cooking made simple. Lots of beautiful pictures, wished there would have been more at times. A great set of tutorials and information for the new to sous vide person. It gave me insight and ideas to expand my repertoire and try new things.

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I didn't know what sous vide was before requiring the book and this book explained everything I needed to know! The recipes caught my attention because of how beautiful and mouthwatering the photos are and how organized the recipes are! Very well explained and easy to read! I don't have all the necessary equipments to make these recipes but I would definitely buy this book if/when I get what I would need. I received a free digital copy of this book from NetGalley in exchange for my honest review

Sous Vide Cooking Made Simple is filled with beautiful pictures, great instructions on recipes, and everything is made simple. I've first heard of Sous Vide cooking from watching a Youtube video and since then I've been curious about the how-to when it comes to this style of cooking technique. I would recommend this book to anyone who's interested in using a Sous Vide machine and want awesome made food, made easily. I would be interested in purchasing this machine in the near future.

One of my new favorite cookbooks. The photography alone is absolutely mouth watering, but more importantly ... it tastes even better than it looks! The instructions are very clear and easy to follow, with all the necessary measurements and ingredients. I didn't change up any of the spices, or add extra seasonings. The recipes i tried were great as is! There are a variety of types of food like basic starter recipes, meat, salads & small bites, seafood, breakfasts & brunch, and desserts. You can definitely find something for any craving. Fantastic cookbook!

I have a sous vide machine slowly gathering dust on my shelf. After trying to using a handful of times with less than stellar results, I've basically given up on it. But this book has inspired me to break it back out and give some new proteins a shot. I mean - lamb shanks sous vide for 48 hours? If that doesn't come out perfect, I don't know what will. This is a comprehensive book. It hits practically every protein you can think of and then some. I sincerely look forward to using it.

This was a beautiful cookbook book with great pictures.

I really liked the first section which went over the basics for sous vide cooking including equipment, tutorials, and what to do before and after.

There was a variety of recipes. The Coconut and Banana overnight oatmeal was very easy to make and was very tasty.

I would mostly use this cookbook on weekends because it would take too long to get dinner on the table on a weeknight.

Thank you to the author, publisher and NetGalley for the free copy of this book and I am voluntarily leaving a review.

Inspiring Sous Vide Cook Ideas Plus Excellent Instruction

My older sister swears by sous vide cooking, though I myself have never tried it. I am a vegetarian, and I know that sous vide cooking is usually meat-based. Indeed, this book has mostly meat or animal-protein-based recipes. There's a recipe chapter on all the big meats (beef, pork, lamb, chicken) as well as a chapter just on seafood. Surprisingly, there are also chapters on salads and small bites (including side dishes), breakfast and brunch, and desserts. In these three chapters, the author showed some interesting techniques with fruits and vegetables. How do maple-infused apples sound? Or how about cooking asparagus or corn on the cob sous vide? The book also has a chapter on starter recipes that help you build your technique while working on simpler recipes. The book has a large introductory section that explains sous vide equipment and the properties of sous vide cooking as well as more general information about how to cook each different type of protein (e.g., steaks, chicken, eggs). She also explains how to add flavor both before and after sous vide cooking. This first section impressed me, as it taught me a lot about this very different cooking method, from the tools to the quirks of the different foods. The book does have photographs, though not ones for each recipe. The ones depicted look mouth watering. If you are interested in sous vide cooking or already doing so, this book will inspire you—and equip you—to give it a go or expand your repertoire.

This was a fun book to read. I loved the pictures and the writing was clear. I think I could cook from this book without blowing the house up. Hopefully.