Sous-vide: The best cookbooks

Ifthe interested amateur chef embarks on the adventure of sous-vide, he or she absolutely needs good literature – at least that is my daring thesis. Actually, every cook always needs literature and inspiration. When it comes to sous-vide, the case is still somewhat different, because it is necessary to understand the basics, the craft, gain insight into the chemistry and in general get a first feel for what is possible, good and useful.

In addition to all the sources on the web (see also my basics article), I have read and reread various books – and determined my three four favorites.

The best sous vide cookbooks

1st place: Modernist Cuisine at Home (7.4 points)
2nd place: Heiko Antoniewicz: Sous-vide (5.8 points)
3rd place: Götz Beller: Sous-vide & steam cooking (5.2 points)
4th place: Hubertus Tzschirner: Sous-vide (4.4 points)

Modernist Cuisine at Home

Nathan Myhrvold

Donna Hay or Jamie Oliver. So wonderful. Here, of course, especially the fabulous large and detailed section on sous-vide cooking. In addition to the basics, Myhrvold also devotes attention to various ways of working cost-effectively while remaining temperature-stable. The recipes are laid out precisely and without any hint of romanticism, no pictures of wooden tables or country kitchens, but described to the point, supplemented by precise tables and more than abundantly illustrated throughout the process. By the way, the edition at home is only the little brother of the original, professional version, which is available in five volumes and on almost 2,500 pages for 399 EUR.

Sous-Vide

Heiko Antoniewicz

Douglas Baldwin), Antoniewicz devotes considerable time to meat, fish, vegetables and fruit. What I particularly like are the recipes, which often extend over four pages.

Always starting with a large-format picture, he describes the individual steps very precisely. Many product groups have visualized cooking tables that show the result at different temperatures or cooking times. Some recipes are quite demanding, but actually most of it reads as if you can cook it with some effort…

Sous-Vide and steam cooking

Götz Beller

Sous-Vide – The introduction to the gentle cooking technique

Hubertus Tzschirner