Sous Vide At Home

"Lisa is an obsessive visionary who just wants to make the modern world a tastier, inspired place. As a curious home cook turned neurotic chef, bringing professional techniques into the home kitchen is always a thrill. The ability to cook sous vide with an immersion circulator on and off the clock excites me to no end!"
--Christina Tosi, chef/founder/owner of Milk Bar

"Lisa has taken what is viewed as the chef's trick and turned it into another great tool for the home cook. With great recipes and easy to follow instructions, Sous Vide at Home will make Nomiku the new crockpot."
--Chris Cosentino, Top Chef Masters winner and chef/owner of Cockscomb

"Sous Vide at Home is a welcome introduction to the most important kitchen innovation of recent times: precise low-temperature cooking, which makes it easier than ever for chefs and home cooks alike to get consistently delicious results."
--Harold McGee, author of On Food and Cooking

"A great compendium of delicious techniques culled from restaurant innovation and brought to the home in a fashion that simplifies cooking a meal rather than complicating it."
--Lars Williams, research and development chef at noma

"This is a terrific introduction to one of the most popular new cooking tools, and a fine accompaniment to the appliance."
--Publishers Weekly

"Any chef worth her kosher salt will tell you that sous vide (or, cooking vacuum-sealed food in a water bath at a controlled temperature) is a miracle technique and easier than you think. Lisa Fetterman's book makes the technique remarkably approachable with recipes that would be interesting and worthwhile even if sous vide didn't make them easy enough to make in your sleep."
--Susan T Chang, NPR