The Home Chef's Sous Vide Cookbook Review
|Title:||The Home Chef's Sous Vide Cookbook: Elevated Recipes for Your Favorite Meats and Sides|
|Published:||March 10, 2020, Rockridge Press|
|No. of Pages:||186|
|Cover Price:||$19.99 Paperback, $6.99 Kindle|
Sous Vides for home use have been out for a few years, but many of us don’t really know how to use them properly. However, because of Jenna Passaro’s cookbook, The Home Chef's Sous Vide Cookbook: Elevated Recipes for Your Favorite Meats and Sides, even inexperienced home cooks can successfully make food at home that is restaurant quality. Sous Vides have been in restaurants for years and have made it possible for chefs to cook specialties ahead perfectly, and then just finish them quickly by browning or broiling. Passaro’s cookbook gives step-by-step instructions for prepping foods and finishing them professionally without too much hands-on time. Granted, many of the foods take hours to cook, since the sous vide keeps the water at an ideal temperature so that the foods are cooked perfectly, but those hours are not hands-on; rather they are unattended. I didn’t think I had time to get into the sous vide, but found I was wrong and got into the right mindset when I first tried the Smoky Brown Sugar Pork Loin Roast, and it was delicious. Since then, my queue has grown, and the book has made me excited about all the recipes there are to try next.
Everyone knows that steaks come out perfectly with the sous vide, but who knew that kebabs, pork butts, burgers, fried chicken, and fish would turn out so good. This book has been eye-opening. Some of the recipes are very unique and innovative, and not only are there recipes for meats, poultry, and seafood, but there are incredible vegetable recipes as well as sauces, glazes, and butters. The only drawback is that there aren’t enough photographs. There is only a photograph at each chapter heading, and a few illustrations in the beginning “101” chapter.
Anyone who wants to learn the art of sous vide cooking without being talked down to will appreciate this book. Luckily we can make our own photos as we go through the book and prepare all the excellent recipes.
Special thanks to NetGalley for supplying a review copy of this book.
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