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b'Once used only by professional chefs, sous vide\\u2014a technique in which food is sealed in a bag and then cooked in a bath of warm, circulating water\\u2014is now taking off with home cooks. The reason is simple\\u2014you can pick up a top-rated circulator (the device needed to cook sous vide) for about a hundred bucks, and in no time start enjoying perfectly cooked steaks, custardy eggs, vegetables at the peak of flavor and bite, and more.
But you will need help, which is where Daniel Shumski comes in. Just as he tamed the once intimidating pressure-cooker-on-steroids in his bestselling How to Instant Pot, Shumski now offers How to Sous Vide, a friendly, rigorously tested guide that demystifies cooking sous vide at home.

First, Shumski gives readers all the knowledge they need to start\\u2014how to use the circulator, set up a water bath, seal food inside the bag, and dial in precise cooking times and temperatures for every ingredient.

Following are delicious, inventive recipes, plus amazing hacks (how to sous vide cold-brew coffee!), that take full advantage of this revolutionary technique: Carnitas-Style Pork Shoulder, Miso-Butter Carrots, Chili-Garlic Shrimp\\u2014even incredible desserts cooked in a jar, like Berry-Chocolate Cheesecake and Salted Dulce de Leche. And suddenly you\\u2019re cooking at a whole new level.
In the book that has 100+ imaginative recipes, How To Sous Vide is a friendly, accessible guide that democratizes the sous vide technique, no matter your comfort level in the kitchen.'