Just as Hugh Acheson brought a chef''s mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook''s perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.
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Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.
The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-d
